Stuffed Seafood Bread Bowl
A crusty sourdough or Italian loaf filled with a creamy mixture of shrimp, crab, and cheese, baked until bubbling for a perfect party centerpiece.
Ingredients
For the bread bowl
- 1 large loaf 1 large crusty sourdough or Italian bread loaf (about 12–16 oz) Sturdier loaves hold up better.
For the filling
- 8–12 oz shrimp, peeled and deveined (fresh or frozen, thawed) Small to medium shrimp work best.
- 6–8 oz crab meat (fresh lump or canned) If canned, drain and gently flake.
- 8 oz cream cheese, softened Full-fat gives the creamiest result.
- 2–3 tbsp fresh parsley and dill, chopped Or 1–2 tsp dried mixed herbs.
- 1/2 to 1 tsp garlic powder (or 1 clove fresh garlic, minced)
- 1–2 tsp lemon juice Fresh is best.
- 1–1 1/2 cups shredded cheddar cheese Optionally mix with Monterey Jack for extra melt.
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with foil for easy cleanup.
- Cut off the top of the loaf and scoop out the interior, leaving about a 1-inch shell so the bread stays sturdy. Reserve bread cubes for toasting later if you like.
- In a mixing bowl, combine softened cream cheese, chopped or whole shrimp, flaked crab meat, garlic powder, lemon juice, chopped parsley, and dill. Mix until evenly combined. Season with salt and pepper.
- Stir in shredded cheddar to distribute richness and help the filling set. Taste and adjust seasoning.
- Spoon the seafood mixture into the hollowed loaf, packing gently until it’s full and slightly mounded.
- If you have extra filling, bake it in a small ovenproof dish alongside the loaf.
Baking
- Place the stuffed loaf on the prepared baking sheet and bake for 25–30 minutes, until the top is golden and the filling is bubbling.
- If the top browns too quickly, tent lightly with foil.
- Remove from oven and let rest for 5–10 minutes before serving.
Serving
- Serve warm with the toasted bread pieces, crackers, or crisp vegetables.
Notes
Store leftovers in an airtight container in the refrigerator and use within 3 days. You can freeze the seafood mixture (uncooked) for up to 1 month, and thaw overnight in the fridge before stuffing and baking.