Ingredients
Scale
- 1 large (1.5-2 lb) round artisan bread loaf (sourdough or rustic white)
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 8 ounces cooked shrimp, peeled, deveined, and chopped
- 8 ounces imitation crab meat, flaked (or real crab meat)
- 8 ounces cream cheese, softened
- 1/2 cup milk (whole or 2%)
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- Salt to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Carefully cut a circle around the top of the bread loaf, about 1 inch from the edge. Remove the top and hollow out the inside of the loaf, leaving a 1-inch thick shell. Tear the removed bread into bite-sized pieces and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and red bell pepper; sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Remove the skillet from heat. Stir in the softened cream cheese, milk, shredded Monterey Jack cheese, chopped shrimp, flaked imitation crab meat, parsley, lemon juice, Old Bay seasoning, black pepper, and red pepper flakes (if using). Mix until well combined and creamy. Taste and adjust salt if needed.
- Spoon the seafood mixture evenly into the hollowed bread bowl. Arrange the reserved bread pieces around the base of the bread bowl on the prepared baking sheet.
- Bake for 25-30 minutes, or until the filling is hot and bubbly, and the bread bowl is golden brown and crusty. The reserved bread pieces can be toasted alongside for the last 10-15 minutes, or until golden.
- Carefully transfer the Stuffed Seafood Bread Bowl to a serving platter. Garnish with extra fresh parsley before serving.
Notes
For an extra cheesy crust, sprinkle a little more Monterey Jack or Parmesan cheese on top of the filling during the last 10 minutes of baking. This recipe is fantastic for using up leftover cooked seafood; any firm white fish, scallops, or even lobster can be added or substituted. Serve hot with the toasted bread pieces for dipping, or with fresh vegetable sticks for a lighter option. To make ahead, prepare the seafood filling and refrigerate it. When ready to bake, spoon into the hollowed bread, arrange bread pieces, and bake as directed, adding an extra 10-15 minutes to ensure it heats through.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 serving (approx. 1/6th of loaf)
- Calories: 520
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg