Hot Seafood Bread Bowl (Print Version)
# Ingredients:
→ Base
01 -
1 extra-large, crusty sourdough bread loaf
→ Seafood Mix
02 -
1/2 pound fresh, sweet crab meat
03 -
1/2 pound tender cooked shrimp, coarsely chopped
→ Creamy Base
04 -
1/2 cup room-temperature cream cheese
05 -
1/3 cup real, creamy mayonnaise
06 -
1 cup mozzarella cheese you shredded yourself
→ Seasonings & Aromatics
07 -
1 tablespoon zesty, fresh lemon juice
08 -
2 cloves of garlic, minced finely
09 -
1/4 cup thinly sliced green onions
10 -
1/2 teaspoon bold, smoked paprika
11 -
1 teaspoon Old Bay (a must-have seafood seasoning)
# Instructions:
01 -
Preheat your oven to 375°F (190°C) so it's good and hot when you're ready to bake.
02 -
Grab the sourdough loaf and cut out the middle, leaving sturdy sides and a base—it’s your edible bowl. Save the bits you took out for dipping!
03 -
Combine the softened cream cheese, mayo, mozzarella, green onions, minced garlic, a squeeze of lemon, paprika, and Old Bay in a bowl. Stir it all up until smooth.
04 -
Gently fold the chopped shrimp and crab meat into the creamy blend. Be sure to mix carefully so those seafood chunks stay nice and big.
05 -
Spoon the seafood mixture into the hollowed bread loaf. Set it on a baking tray and bake for about 20–25 minutes, until it’s beautifully bubbly and golden brown.
06 -
Pull it from the oven, sprinkle on extra green onions, and serve it hot. Pair the dip with the leftover bread chunks for scooping.
# Notes:
01 -
You can make this ahead—just keep the filling and bread separate until it's time to bake.
02 -
Mini bread bowls work well for individual servings at parties.
03 -
If you'd rather, bake the seafood mix in a casserole dish instead.