Description

A rich, creamy seafood filling of shrimp, crab, and scallops packed inside a crusty sourdough bread loaf, baked until golden and bubbly. Perfect for sharing and dipping.

Ingredients

1 large round sourdough bread loaf (or any crusty bread)

1 lb (450g) seafood mix (shrimp, crab, and scallops)

2 tbsp butter

1/2 cup diced onion

2 cloves garlic, minced

1/2 cup cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella or cheddar cheese

1 tbsp fresh parsley, chopped (or dill)

Salt and pepper to taste

1/2 tsp Old Bay seasoning (optional)

Lemon wedges for serving

Cook Mode Prevent your screen from going dark

Instructions

Cut off the top of the bread loaf and hollow it out, leaving about 1 inch of bread around the sides and bottom. Save the inside bread pieces for dipping.
Melt butter in a large skillet over medium heat. Cook the seafood mix for 3–5 minutes until just cooked through, then remove and set aside.
In the same skillet, sauté diced onion and minced garlic until soft and fragrant, about 2–3 minutes.
Stir in cream cheese, sour cream, mayonnaise, and Parmesan cheese until smooth and creamy.
Add the cooked seafood back into the skillet, mixing well.
Stir in shredded mozzarella, parsley, Old Bay seasoning, salt, and pepper. Let simmer for a couple of minutes to meld flavors.
Spoon the creamy seafood mixture into the hollowed bread bowl, packing it tightly.
Place the stuffed bread bowl on a baking sheet and bake at 350°F (175°C) for 20–25 minutes until the top is golden and bubbly.
Garnish with extra parsley and serve with lemon wedges and reserved bread pieces for dipping.

Notes

Use frozen seafood mix but thaw and pat dry before cooking to avoid excess moisture.

Can prepare ahead by assembling and refrigerating before baking; add extra baking time if cold.

Substitute sourdough with any large, crusty bread like Italian or French boule.

For dairy-free, use dairy-free cream cheese, sour cream, mayonnaise, and cheeses.

Add hot sauce or sriracha for extra spice if desired.

Store leftovers separately in airtight containers for up to 2 days; reheat filling in skillet and toast bread separately.

Optionally add fresh spinach or artichokes for added texture and flavor.

Sprinkle breadcrumbs or crushed crackers on top before baking for a crunchy topping.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish / Appetizer
Method: Baking, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 2 g
Sodium: 600 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 90 mg