Stuffed Seafood Bread Bowl

$- 1 round sourdough bread loaf - 1 cup cooked shrimp, chopped - 1 cup cooked crab meat or lump crab meat - 1/2 cup cream cheese, softened - 1/2 cup mayonnaise - 1/4 cup sour cream - 1 tablespoon lemon juice - 1 teaspoon Old Bay seasoning - 2 green onions, sliced - 1/4 cup grated Parmesan cheese - Salt and pepper to taste - Fresh parsley, for garnish The base of this dish is the round sourdough bread loaf. This bread gives the bowl a chewy texture and a nice flavor. You need both cooked shrimp and crab meat for the filling. They add great taste and protein. Next, we mix in cream cheese, mayonnaise, and sour cream. This trio makes the filling creamy and rich. I always add lemon juice and Old Bay seasoning for a hint of zest. Green onions and Parmesan cheese add freshness and a cheesy finish. Don't forget salt and pepper to season! This combination creates a tasty and satisfying dish. You can find the full recipe to guide you through the steps. Enjoy making this delicious meal! 1. Preheat your oven to 350°F (175°C). 2. Cut the top off the round sourdough bread loaf. 3. Hollow out the inside of the bread, leaving about 1 inch of the crust. 4. Set aside the bread pieces you removed for later use. 1. In a bowl, mix the chopped shrimp and crab meat. 2. Add cream cheese, mayonnaise, sour cream, and lemon juice. 3. Stir in Old Bay seasoning and sliced green onions. 4. Mix in half of the grated Parmesan cheese. 5. Season with salt and pepper to taste. 1. Spoon the seafood mixture into the hollowed bread bowl. 2. Sprinkle the remaining Parmesan cheese on top. 3. Place the bowl on a baking sheet. 4. Bake in the oven for 25-30 minutes until golden and bubbly. 5. Remove from the oven and let it cool slightly. 6. Garnish with fresh parsley and serve with the reserved bread pieces. For the full recipe, refer to the detailed instructions above. To get the best texture, focus on your bread and filling. Use a round sourdough loaf. This bread has a nice crust and soft inside. Hollow it out gently to keep a sturdy shape. Leave about one inch of bread around the edges. This helps hold the filling without breaking. For the filling, you want a creamy consistency. Mix cream cheese, mayonnaise, and sour cream well. Use softened cream cheese for easy blending. This will create a smooth base. When adding shrimp and crab, chop them into small pieces. This helps distribute seafood throughout the filling. Adjust salt and pepper to your taste. When serving, think of tasty accompaniments. Fresh lemon wedges add brightness. A leafy green salad pairs well too. You can also serve with dips like a tangy cocktail sauce. Presentation is key. Place the stuffed bread bowl on a wooden platter. Surround it with fresh lemon wedges and extra green onions. This adds color and makes it pop. You can even garnish with parsley for a final touch. Your guests will love the look and taste! {{image_2}} You can switch up the seafood in your stuffed bread bowl. If you don't want shrimp or crab, try using cooked scallops or lobster. These options give a sweet and rich taste. You can also mix in some fish, like salmon. Just chop it finely so it blends well. For a vegetarian twist, use hearty vegetables. Spinach, mushrooms, and artichokes work great. You can also use a mix of beans, like black beans or chickpeas. Just add some cheese and spices to keep it tasty. To make your dish pop, add spices! A dash of cayenne pepper gives it heat. You can also use smoked paprika for a deeper flavor. If you like herbs, try fresh dill or basil. They brighten up the filling. Fresh ingredients are key, too. Add chopped tomatoes or bell peppers for crunch. You can also mix in fresh herbs, like parsley or cilantro. These ingredients add color and freshness. They will make your stuffed seafood bread bowl even more delicious. To keep your stuffed seafood bread bowl fresh, store it properly. Place any leftovers in an airtight container. Refrigerate them right after serving. This helps maintain flavor and texture. You can store them for about three days. If you want to keep it for longer, freezing is a great option. To freeze, wrap the bread bowl tightly in plastic wrap and then foil. This keeps out air and prevents freezer burn. You can freeze it for up to three months. Reheating your stuffed seafood bread bowl can be tricky. You want to keep the texture nice and creamy. The best way is to use an oven. Preheat your oven to 350°F (175°C). Place the bread bowl on a baking sheet. Heat it for about 15-20 minutes. This warms it up evenly and keeps it from drying out. You can use a microwave, but it may make the bread soggy. If you must use a microwave, heat it in short bursts of 30 seconds. Check it often to avoid overcooking. Can I make this dish ahead of time? Yes, you can prep the filling in advance. Store it in the fridge. Hollow out the bread just before baking. This keeps the bread fresh and prevents it from getting soggy. What type of bread works best? A round sourdough bread loaf is ideal. It has a sturdy crust. This helps hold the filling well. Other options include ciabatta or crusty artisan bread. How can I adjust the recipe for dietary restrictions? You can swap seafood for plant-based proteins. Use tofu or mushrooms for a vegetarian dish. For dairy-free, use vegan cream cheese and mayo. What to serve with a stuffed seafood bread bowl? Serve with fresh veggies or a light salad. Lemon wedges add brightness. You can also include the reserved bread pieces for dipping. Can I bake individual portions? Yes! Use smaller bread rolls for single servings. Adjust baking time to about 15-20 minutes. Watch for a golden top. How do I ensure the filling is cooked properly? Always pre-cook the seafood before mixing. Baking for 25-30 minutes will heat everything through. The top should be golden and bubbly for best results. This blog post covered how to make a delicious stuffed seafood bread bowl. You learned about the main ingredients, including shrimp, crab, and creamy sauces. We discussed steps for preparation, baking, and tips for the best texture. I also shared variations for seafood and flavor enhancements. Lastly, we talked about storage and reheating methods. Now, it’s time to try this recipe and impress your guests! Enjoy your tasty creation!$

Dive into the delicious world of stuffed seafood bread bowls that are perfect for any gathering! This easy recipe features a flavorful blend of shrimp, crab, and creamy cheeses baked in a toasted sourdough loaf. Impress your guests with this eye-catching dish that’s both savory and satisfying. Click through to discover how to make this delectable seafood treat and elevate your home dining experience!

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Ingredients

1 round sourdough bread loaf

1 cup cooked shrimp, chopped

1 cup cooked crab meat or lump crab meat

1/2 cup cream cheese, softened

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon lemon juice

1 teaspoon Old Bay seasoning

2 green onions, sliced

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, for garnish

Instructions

Preheat your oven to 350°F (175°C).

Cut the top off the round sourdough bread loaf and gently hollow out the inside, leaving about 1 inch of bread around the edges to form a bowl. Keep the bread you remove for later use (you can toast it or use it for dipping).

In a mixing bowl, combine the chopped shrimp, crab meat, cream cheese, mayonnaise, sour cream, lemon juice, Old Bay seasoning, sliced green onions, and half of the grated Parmesan cheese. Stir well until all ingredients are fully integrated. Season with salt and pepper to taste.

Spoon the seafood mixture into the hollowed bread bowl, filling it generously.

Sprinkle the remaining Parmesan cheese on top of the filled bread bowl.

Place the stuffed bread bowl on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the top is golden and bubbly.

Remove from the oven and let cool slightly before serving.

Garnish with fresh parsley before serving. Serve with the reserved bread pieces for dipping.

Prep Time: 15 min | Total Time: 45 min | Servings: 4

- Presentation Tips: Serve the stuffed seafood bread bowl on a wooden platter surrounded by fresh lemon wedges and additional green onions for a pop of color.