Stuffed Seafood Bread Bowl
A comforting seafood-filled bread bowl that combines the crunch of crusty bread with a creamy, flavorful filling, making it perfect for gatherings and family dinners.
Ingredients
For the Bread Bowl
- 1 large loaf large round bread loaf A crusty sourdough or French bread works beautifully.
For the Filling
- 1 cup cooked seafood (shrimp, crab, or a mix) Use the freshest seafood for the best flavor. Frozen works too—ensure they are thawed and drained.
- 1 cup cream cheese, softened Always go for full-fat for that decadent creaminess.
- 1/2 cup sour cream Greek yogurt is a great substitute for a lighter option.
- 1/4 cup mayonnaise Use a high-quality brand—Duke's is a crowd favorite!
- 1/2 cup shredded cheese (mozzarella or cheddar) Fresh shredded cheese is best; it melts beautifully.
- 1/4 cup chopped green onions Feel free to use chives as an alternative!
- 1 tablespoon lemon juice Fresh lemon juice is always better than bottled.
- Salt and pepper to taste Season to bring your flavors to life!
- Fresh parsley for garnish Adds a pop of color and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Carefully cut the top off your bread loaf and hollow it out, leaving about 1 inch of bread on the sides. Keep the innards for dippers later!
- In a mixing bowl, combine the cooked seafood, cream cheese, sour cream, mayonnaise, shredded cheese, green onions, lemon juice, salt, and pepper. Mix until everything is well combined.
- Spoon the seafood mixture into the hollowed-out loaf. Pack it gently to ensure it's well-filled.
- Place the filled bread bowl on a baking sheet and bake for 25-30 minutes, or until the bread is crispy and the filling is bubbly.
- Remove from the oven, sprinkle with fresh parsley, and serve warm with the hollowed-out bread pieces for dipping.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for a crisped-up joy. Prep the filling the day before and bake just before serving.