Stuffed Seafood Bread Bowl

Nothing brings a party together quite like a warm stuffed seafood bread bowl Its crispy crust and creamy seafood filling always draw a crowd on game days or weekends with family The hearty mix of tender shrimp and sweet crab nestled in soft bread and gooey cheese is satisfyingly rich yet simple to prepare

I brought this out once at a neighborhood potluck and it vanished in less than ten minutes Ever since I am always asked to make it

Ingredients

• Crusty sourdough or Italian bread loaf: Opt for fresh bakery bread with a firm crust so it holds up to the creamy filling
• Fresh or frozen shrimp peeled and deveined: Choose medium to large shrimp for a hearty bite Fresh delivers the best flavor but frozen works perfectly if thawed well
• Crab meat fresh or canned: Look for real crab meat over imitation if possible Lump or claw meat brings extra sweetness and texture
• Cream cheese softened: Use full fat for the richest results Make sure it is fully softened for the easiest mixing
• Fresh parsley and dill chopped: These herbs cut through the richness and brighten every bite Try to use fresh rather than dried for best flavor
• Garlic powder: Choose a garlic powder with a robust aroma and no added fillers This is key for a savory punch
• Lemon juice: Use freshly squeezed for zesty acidity which keeps the filling from feeling too heavy
• Shredded cheddar cheese: Grab a block and shred it yourself if you can It melts creamier and gives the filling a buttery depth

Instructions

Prepare the bread loaf:

Cut the top off your round bread loaf and gently hollow out enough of the inside so you have a thick sturdy bowl Save the top for serving on the side

Make the seafood filling:

In a large mixing bowl mash together the softened cream cheese with the shrimp crab meat garlic powder lemon juice parsley and dill Stir until everything is evenly coated and creamy

Add cheddar cheese:

Scatter the shredded cheddar into the bowl and blend everything together The cheese will help the mixture melt into the bread

Stuff the bread bowl:

Spoon the seafood mixture into your hollowed bread shell Mound it high so the filling sits proud and generous

Bake to golden perfection:

Place the stuffed bread on a baking sheet and bake at three seven five degrees for about twenty five to thirty minutes The top should form a bubbly golden crust and smell deeply savory

Serving and finishing:

Let the bread bowl cool slightly before slicing or pulling apart Serve with your favorite raw vegetables or crunchy crackers for a satisfying contrast in texture

I always look forward to folding in the fresh dill because it perfumes the whole kitchen It is the ingredient that makes this bread feel bright and luxurious Each time I slice into this bread bowl it reminds me of holidays spent laughing in the kitchen with my sister

Storage Tips

Cover leftover bread bowl tightly in foil or an airtight container and store in the fridge It keeps well for up to two days Reheat in a low oven wrapped loosely in foil so the filling stays creamy and bread does not dry out

Ingredient Substitutions

If you do not have both shrimp and crab swap in just one or substitute with scallops or flaky white fish For a dairy free option use vegan cream cheese and skip the cheddar You can also play with the herb blend and add chives or tarragon

Serving Suggestions

This bread gives a wow factor as a party centerpiece Have it alongside a crisp green salad or serve as hearty finger food at brunch I like to toast the hollowed out bread chunks for dipping into the bowl

Cultural and Seasonal Notes

Inspired by classic Italian and American seafood dips this dish brings warmth and comfort with a hint of coastal flavor It is especially festive around the holidays when seafood feels celebratory In summertime it is a showy way to serve up fresh market finds

Slice generously and serve warm for the best experience Any leftovers are equally delicious the next day

Recipe FAQs

→ What type of bread works best for stuffing?

A crusty sourdough or Italian loaf is ideal since it holds up well when hollowed and baked, providing a sturdy shell for the creamy seafood mixture.

→ Can I use canned crab and frozen shrimp?

Yes, both canned crab and thawed, peeled shrimp work fine in this dish. Just be sure to drain well and pat dry to avoid excess moisture.

→ How can I prevent the bread bowl from getting soggy?

Hollow the bread just before filling, and avoid overfilling. Baking at the recommended temperature ensures the inside gets hot and bubbly, while the crust crisps up.

→ What side dishes pair well?

Serve with crunchy vegetables like bell pepper strips, carrot sticks, or crackers. A light green salad complements the richness nicely.

→ Can the bread be prepared ahead of time?

You can hollow the bread and mix the seafood filling a few hours in advance. Fill and bake just before serving for the best texture and flavor.

→ Is it possible to reheat leftovers?

Yes, reheat slices in a warm oven to restore crispness. Microwaving is not recommended as it can make the bread soggy.