What is the best way to store leftover stuffed seafood bread bowls?

To maintain the best texture and flavor, wrap the bread bowls tightly in aluminum foil or store them in airtight containers. Refrigerate for up to 2 days. When reheating, warm in an oven at 350°F to keep the bread crispy and the filling creamy.

Can I substitute different seafood in a stuffed seafood bread bowl recipe?

Yes! Lobster, scallops, white fish, canned tuna, or salmon all work well as alternatives. These options maintain the seafood flavor profile while adding variety to the dish.

Which types of bread are ideal for making seafood bread bowls if sourdough isn’t available?

Crusty artisan loaves, ciabatta, or a large French boule are excellent alternatives. They offer a sturdy crust that holds the creamy filling without becoming soggy quickly.

How can I make my seafood bread bowl spicier or more flavorful?

Add chopped jalapeños, crushed red pepper flakes, or Cajun seasoning to the filling. Strong cheeses like Gruyère or pepper jack and hot sauces such as Tabasco or Sriracha also boost flavor and heat.

Stuffed Seafood Bread Bowl Recipe: A Seafood Lover's Delight

Name: Seafood-Stuffed Bread Bowl Recipe: A Party Favorite for Seafood Lovers
Prep time: PT-486404H45S
Cook time: 25 min
Total time: PT-486404H45S
Cuisine: American
Ingredients: Bread Bowl: 1 large sourdough bread bowl or 4 large round bread rolls; 2 tablespoons olive oil or melted butter for brushing; Seafood Filling: ½ pound cooked shrimp (peeled, deveined, and chopped); ½ pound lump crab meat; 1 cup shredded mozzarella cheese; ½ cup cream cheese (softened); ⅓ cup mayonnaise; ¼ cup green onions (finely chopped); 2 garlic cloves (minced); 1 teaspoon Old Bay seasoning; ½ teaspoon smoked paprika; 1 tablespoon lemon juice; ½ cup chicken or seafood broth; Salt and black pepper to taste

Ingredients

Scale

Bread Bowl: 1 large sourdough bread bowl or 4 large round bread rolls
2 tablespoons olive oil or melted butter for brushing
Seafood Filling: ½ pound cooked shrimp (peeled, deveined, and chopped)
½ pound lump crab meat
1 cup shredded mozzarella cheese
½ cup cream cheese (softened)
⅓ cup mayonnaise
¼ cup green onions (finely chopped)
2 garlic cloves (minced)
1 teaspoon Old Bay seasoning
½ teaspoon smoked paprika
1 tablespoon lemon juice
½ cup chicken or seafood broth
Salt and black pepper to taste

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Instructions

1. Preheat the oven to 375°F (190°C). Hollow out the bread bowl(s), leaving a sturdy shell. Brush inside and out with olive oil or melted butter.
2. Lightly toast the hollowed bread at 350°F for 5 minutes for extra crispness.
3. In a skillet, heat butter and olive oil over medium heat. Sauté onions and garlic until fragrant. Add shrimp and cook until pink, then stir in crab meat.
4. In a separate bowl, combine cream cheese, mayonnaise, mozzarella cheese, green onions, garlic, Old Bay seasoning, smoked paprika, lemon juice, and broth until smooth. Gently fold in the cooked seafood mixture.
5. Spoon the creamy seafood filling into the prepared bread bowl(s), packing it well. Place on a baking sheet and bake for 20-25 minutes until bubbly and golden brown.
6. Garnish with extra mozzarella or Parmesan cheese, and green onions. Serve warm with the reserved bread chunks, crackers, or vegetable sticks like celery or bell peppers for dipping. Add lemon wedges on the side for a zesty touch.

Notes

🥯 Tip: Select a round sourdough loaf with a sturdy crust for best results.
🦀 Tip: Customize by adding scallops, lobster, or different cheeses like Monterey Jack.
🌶️ Tip: Add heat with jalapeños, red pepper flakes, or hot sauce for a spicy version.

Prep Time: 15-30 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Pescatarian

Nutrition

Serving Size: 1/4 of the recipe
Calories: Unknown
Sugar: Unknown
Sodium: Unknown
Fat: Unknown
Saturated Fat: Unknown
Unsaturated Fat: Unknown
Trans Fat: Unknown
Carbohydrates: Unknown
Fiber: Unknown
Protein: Unknown
Cholesterol: Unknown