Stuffed Seafood Bread Bowl

$- 1 cup shrimp, peeled and diced - 1 cup scallops, diced - 1 cup cooked crab meat - 1 large round sourdough bread loaf - 1/2 cup cream cheese, softened - 1/4 cup sour cream - 1/4 cup grated Parmesan cheese - 2 tablespoons fresh dill, chopped - 1 tablespoon lemon juice - 2 cloves garlic, minced - Salt and pepper to taste - 1/2 cup breadcrumbs (for topping) - Fresh parsley for garnish When choosing seafood, I prefer fresh shrimp, scallops, and crab meat. They provide great taste and texture. If you want a quick meal, frozen seafood works well too. Just thaw it before using. For the bread, a large sourdough loaf works best. Its crust is strong enough to hold the filling. You can also use a round ciabatta or baguette if you prefer. The cream cheese and sour cream make the filling rich and creamy. Grated Parmesan adds a salty kick. Fresh dill and lemon juice brighten the dish. Garlic enhances the flavor, while salt and pepper round it out. Breadcrumbs on top give a nice crunch. Finally, fresh parsley makes a beautiful garnish. This dish not only tastes great but looks stunning. You can find the full recipe for more details. - Preheat your oven to 375°F (190°C). - Cut the top off the sourdough bread loaf and scoop out the insides. To create the bread bowl, start by preheating your oven. This step is key for a perfect bake. Next, take your sourdough loaf and cut off the top. Make sure to save that lid; it can be used later for serving. After that, scoop out the insides. Leave some bread on the sides to hold the filling. You can toast the scooped-out bread for dipping later. - In a large mixing bowl, combine the shrimp, scallops, crab meat, cream cheese, and sour cream. - Add dill, lemon juice, garlic, salt, and pepper; mix until well incorporated. For the filling, grab a big mixing bowl. Add in your shrimp, scallops, crab meat, cream cheese, and sour cream. These ingredients work well together to create a creamy and tasty mix. Then, season it with dill, lemon juice, garlic, salt, and pepper. Stir everything until it’s mixed well. This will ensure each bite bursts with flavor. - Spoon the seafood mixture into the hollowed bread bowl. - Sprinkle breadcrumbs over the top and place on a baking sheet. - Bake for 25-30 minutes or until golden brown and heated through. Now comes the fun part! Carefully spoon the seafood mixture into the hollowed bread bowl. Make sure to fill it generously, allowing the seafood mixture to mound a little. Once filled, sprinkle breadcrumbs on top for a crunchy finish. Place your bread bowl on a baking sheet to catch any drips. Bake it in the oven for about 25 to 30 minutes. Look for a golden brown top. This means your dish is ready to serve. Enjoy the warm, tasty goodness alongside the reserved toasted bread pieces. For the full experience, check the Full Recipe. - Use fresh seafood for the best taste. Fresh shrimp and scallops make a big difference. - Consider adding spices like Old Bay seasoning for extra flavor. It adds a nice kick. - Cover with aluminum foil for the first 15 minutes to prevent over-browning. This helps cook evenly. - Let it cool slightly before serving for better texture. Warm, but not too hot, is key. - Serve with a side of toasted bread pieces for dipping. This adds fun and flavor. - Garnish with additional herbs for a pop of color. Fresh parsley looks great and tastes fresh. These tips can help you make an amazing stuffed seafood bread bowl. For the full recipe, check the earlier section. Enjoy your culinary adventure! {{image_2}} You can switch up the seafood in your stuffed bread bowl. Try using lobster or crabmeat instead of shrimp. These options add a sweet and rich flavor. You can also play with different shellfish. Mussels or clams can add a nice twist. Their briny taste pairs well with the creamy filling. Just make sure to clean them well before cooking. If you want a meat-free option, replace the seafood with veggies. Sautéed vegetables work great here. A mix of mushrooms and spinach can make it just as tasty. You can even add bell peppers or zucchini for more flavor. This way, you still get a hearty dish that everyone can enjoy. While sourdough is classic, you can explore other bread. A round ciabatta or a fresh baguette can work well too. These options can change the taste and texture of your dish. Choose one that you love, and it will make your meal even better. Store leftover stuffed seafood bread bowl in an airtight container in the fridge for up to 2 days. This keeps the flavors fresh and the bread from getting too soggy. Just make sure the lid is tight to lock in taste. Reheat in the oven at 350°F (175°C) until warmed through. This step helps keep the bread crispy and the filling creamy. Avoid microwaving; it can make the bread chewy and dry. For longer storage, freeze the unbaked bread bowl before cooking. This makes it easy to bake later. When you’re ready, bake directly from frozen, adding extra time to ensure it cooks all the way through. This way, you can enjoy a fresh dish without much hassle. Yes, thawed frozen seafood can be used; just drain excess moisture. Using frozen seafood saves time and reduces waste. Make sure to dry it well to prevent extra water in your filling. Greek yogurt is a great substitute for sour cream. It adds creaminess and a slight tang. This option is also healthier and boosts protein in your dish. The top should be golden brown and the filling heated through. Check with a food thermometer; it should be at least 145°F. This ensures your seafood is safe to eat and deliciously warm. Yes, you can prepare the filling in advance and assemble before baking for freshness. This makes it easy for busy nights. Just store the filling in the fridge until ready to bake. This seafood bread bowl combines fresh shrimp, scallops, and crab meat for a tasty dish. You learned how to make a creamy filling, assemble it in a bread bowl, and bake it for the best flavor. Remember, you can use different seafood or even go vegetarian if you want. Store leftovers in the fridge or freeze for later. Enjoy making this fun treat for friends and family. It's a great way to impress at any gathering!$

Dive into the delicious world of our Stuffed Seafood Bread Bowl! This mouthwatering recipe combines shrimp, scallops, and crab meat with creamy cheeses, all baked inside a crusty sourdough loaf. Perfect for a cozy gathering or a unique dinner, this dish is sure to impress your guests. Ready to create a stunning centerpiece for your table? Click through to explore this easy recipe and bring a taste of the ocean to your kitchen!

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Ingredients

1 large round sourdough bread loaf

1 cup shrimp, peeled and diced

1 cup scallops, diced

1 cup cooked crab meat

1/2 cup cream cheese, softened

1/4 cup sour cream

1/4 cup grated Parmesan cheese

2 tablespoons fresh dill, chopped

1 tablespoon lemon juice

2 cloves garlic, minced

Salt and pepper to taste

1/2 cup breadcrumbs (for topping)

Fresh parsley for garnish

Instructions

Preheat your oven to 375°F (190°C).

Cut the top off the sourdough bread loaf and scoop out the insides, creating a hollow bowl. Reserve the scooped-out bread for later use (you can toast them for dipping).

In a large mixing bowl, combine the shrimp, scallops, crab meat, cream cheese, sour cream, and grated Parmesan cheese.

Add the chopped dill, lemon juice, minced garlic, and season with salt and pepper. Mix everything until well incorporated.

Spoon the seafood mixture into the hollowed-out bread bowl, creating a generous mound.

Sprinkle breadcrumbs evenly over the top of the stuffing mixture for a crunchy finish.

Place the stuffed bread bowl on a baking sheet and bake for about 25-30 minutes, or until the top is golden brown and the seafood mixture is heated through.

Remove it from the oven and let it cool slightly. Garnish with fresh parsley before serving.

Serve the stuffed bread bowl warm, alongside the reserved, toasted bread pieces for dipping.

Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4-6