Description
A warm, crusty bread bowl stuffed with a rich and creamy seafood filling made with shrimp, crab, and cheese, baked until bubbly and golden for an impressive appetizer or main dish.
Ingredients
- 1 large round sourdough bread loaf
- 8 oz (225 g) shrimp, peeled, deveined, and chopped
- 8 oz (225 g) lump crab meat
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 4 oz (115 g) cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1 tbsp lemon juice
- 1/2 tsp paprika
- 1/2 tsp Old Bay seasoning
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 190°C (375°F).
- Cut the top off the bread loaf and hollow out the center, leaving a thick shell.
- In a skillet over medium heat, melt butter and sauté garlic until fragrant.
- Add chopped shrimp and cook for 2–3 minutes until just pink.
- Lower heat and stir in cream cheese and heavy cream until smooth.
- Add mozzarella, parmesan, lemon juice, paprika, Old Bay seasoning, salt, and pepper; stir until melted and creamy.
- Gently fold in crab meat and parsley.
- Spoon seafood mixture into the hollowed bread bowl.
- Place bread bowl on a baking sheet and bake for 20–25 minutes until hot and bubbly.
- Serve immediately, scooping filling with bread pieces.
Notes
- Use day-old bread for better structure.
- Do not overcook shrimp to keep them tender.
- Great served with a side salad or as a party centerpiece.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American