Crabby Shrimp Garlic Bread Bombs With Melty Cheese (Print version)
Buttery garlic bread stuffed with shrimp, crab, cream cheese, mozzarella, herbs, and a little heat, then baked until crisp and melty.
# Ingredients:
For the bread
01 -
1 large crusty Italian loaf, about 14-16 oz (400-450 g)
02 -
4 tablespoons (56 g) unsalted butter, melted
03 -
2 cloves garlic, finely minced
04 -
1 tablespoon chopped fresh parsley
For the seafood filling
05 -
8 oz (225 g) raw shrimp, peeled, deveined, patted dry, and chopped
06 -
6 oz (170 g) lump crab meat, drained and picked over
07 -
8 oz (225 g) cream cheese, softened
08 -
1 cup (115 g) shredded low-moisture mozzarella
09 -
1/4 cup (25 g) grated parmesan cheese
10 -
2 cloves garlic, finely minced
11 -
2 tablespoons chopped fresh parsley
12 -
1 teaspoon lemon zest
13 -
1 tablespoon fresh lemon juice
14 -
1 teaspoon Old Bay seasoning
15 -
1/4 teaspoon red pepper flakes, plus more to taste
16 -
1/4 teaspoon black pepper
17 -
1/4 teaspoon kosher salt, or to taste
For serving
18 -
Lemon wedges
19 -
Extra chopped parsley
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or foil for easier cleanup.
02 -
Slice the loaf in half lengthwise. Pull out some of the soft center from each half, leaving about a 1-inch border on the bottom and sides.
03 -
In a large bowl, stir the softened cream cheese until smooth. Fold in mozzarella, parmesan, garlic, parsley, lemon zest, lemon juice, Old Bay, red pepper flakes, black pepper, salt, chopped shrimp, and crab until just combined.
04 -
Spoon the seafood filling evenly into the hollowed bread halves. Press lightly so the filling sits level, but do not pack it down hard.
05 -
Stir melted butter with minced garlic and parsley. Brush over the outside edges of the bread. Wrap the filled halves loosely in foil and bake for 15 minutes, until the filling is hot and the shrimp is opaque.
06 -
Open the foil and bake uncovered for 5-8 minutes more, until the edges are golden and the cheese is bubbly. For extra browning, broil for 1 minute while watching closely.
07 -
Let the bread rest for 5 minutes. Slice into 8 pieces and serve warm with lemon wedges and extra parsley.
# Good to know:
01 -
Best served warm while the cheese is soft and stretchy.
02 -
If using frozen shrimp, thaw fully and pat dry before chopping.
03 -
The filling can be mixed up to 1 day ahead and refrigerated.