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Stuffed Seafood Bread Bowl

A warm, crusty sourdough loaf filled with a creamy mixture of shrimp, crab, and cheese, perfect for impressing guests at any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Appetizer, Main Course
Cuisine: American, Seafood
Ingredients Method Notes

Ingredients
  

For the Bread Bowl
  • 1 large round sourdough loaf, about 9 inches in diameter Choose a day-old, firm-crusted loaf for better structural support.
For the Filling
  • 1/2 pound cooked shrimp, chopped Pat dry before mixing to avoid a watery filling.
  • 1/2 pound lump crab meat Pat dry before mixing to maintain texture.
  • 1 cup shredded mozzarella cheese, divided Layered for a gooey effect.
  • 1/2 cup cream cheese, softened Let come to room temperature naturally.
  • 1/3 cup mayonnaise
  • 1/4 cup green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon fresh lemon juice

Method
 

Hollow Out and Prep the Bread Bowl
  1. Preheat your oven to 375°F.
  2. Slice off the top quarter of the sourdough loaf and set aside.
  3. Hollow out the interior, leaving about an inch of bread for support.
  4. Tear the removed bread into bite-sized chunks and set aside for dipping.
  5. Toast the hollowed bread bowl for about five minutes.
Build the Creamy Seafood Base
  1. In a large mixing bowl, combine softened cream cheese and mayonnaise, whisking until smooth.
  2. Stir in minced garlic, Old Bay seasoning, smoked paprika, and lemon juice.
Fold in the Seafood Gently
  1. Pat the shrimp and crab meat dry before adding them to the bowl.
  2. Gently fold in the seafood and green onions into the creamy base using a spatula.
Layer, Assemble, and Bake
  1. Spoon half of the seafood mixture into the hollowed bread bowl and sprinkle with a third of a cup of mozzarella.
  2. Add the remaining seafood mixture, then top with the rest of the cheese.
  3. Place the bread bowl on a parchment-lined baking sheet and bake for 20 to 25 minutes.
  4. Let it rest for a few minutes before serving with torn bread pieces.

Notes

For best results, let the bread bowl sit at room temperature for fifteen minutes before baking. Avoid overstuffing to prevent overflow while baking.