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Hot, Cheesy Stuffed Seafood Bread Bowl Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 large round sourdough loaf (about 1 lb)
  • 8 oz cooked shrimp, peeled, deveined, and chopped
  • 8 oz lump crab meat, drained and picked over
  • 8 oz cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1 tbsp lemon juice
  • 1 tsp Old Bay seasoning
  • 1/2 tsp smoked paprika
  • Salt and black pepper, to taste
  • 2 tbsp melted butter

Method
 

  1. Stir together cream cheese, cheddar (reserving a small handful), mayonnaise, garlic, green onions, lemon juice, Old Bay, and smoked paprika until smooth. Fold in shrimp and crab gently, then season with salt and pepper.
  2. Preheat oven to 375°F (190°C). Slice the top off the bread loaf and pull out the soft interior, leaving a 1/2-inch shell. Tear the lid and pulled bread into chunks. Brush the inside of the loaf and the bread chunks with melted butter, then toast on a baking sheet for 5 minutes.
  3. Pile the seafood mixture into the toasted bread bowl and scatter the reserved cheese on top. Bake for 20-25 minutes, until the cheese is melted and spotty-brown and the filling is bubbly.
  4. Move the bread bowl to a platter, surround it with the toasted bread chunks, and sprinkle extra green onion on top. Serve hot and let everyone tear into it.

Notes

If your crab is especially wet, press it between paper towels before folding it in. The bread chunks can be toasted a shade darker if you want a deeper crunch. Any leftover filling that does not fit in the bowl can be baked in a small ramekin alongside the bread.