Stuffed Seafood Bread Bowl (Print Version)

# Ingredients:

→ Seafood Filling

01 - 1/2 lb cooked shrimp, chopped
02 - 1/2 lb lump crab meat
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup cream cheese, softened
05 - 1/3 cup mayonnaise
06 - 1/4 cup green onions, finely chopped
07 - 2 garlic cloves, minced
08 - 1 teaspoon Old Bay seasoning
09 - 1/2 teaspoon smoked paprika
10 - 1 tablespoon lemon juice

→ Bread Bowl

11 - 1 large sourdough bread bowl

→ To Serve

12 - Reserved bread pieces, crackers, or vegetables for dipping
13 - Extra green onions, for garnish

# Instructions:

01 - Preheat the oven to 375°F (190°C). Hollow out the sourdough bread, leaving a thick shell to hold the filling. Set aside the inside bread chunks for serving.
02 - In a large bowl, combine the cream cheese, mayonnaise, mozzarella, chopped green onions, minced garlic, Old Bay seasoning, smoked paprika, and lemon juice. Mix until smooth and evenly combined.
03 - Gently fold the chopped shrimp and crab meat into the creamy mixture until well incorporated.
04 - Spoon the seafood mixture into the hollowed bread bowl, pressing gently to pack it in evenly. Place the filled bowl on a baking sheet.
05 - Bake for 20–25 minutes, or until the filling is hot and bubbly and the top is golden. Garnish with more green onions and serve warm with the bread pieces or other dippers.

# Notes:

01 - For a gluten-free version, use a gluten-free bread bowl.
02 - Add jalapeños or a splash of hot sauce if you want a little extra kick.
03 - To make the bread bowl crisper, toast it in the oven for 5–7 minutes before adding the filling.

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