Crusty Bread Bowl with Creamy Seafood and Cheese Filling (Print version)

A golden bread bowl filled with shrimp, crab, scallops, garlic cream sauce, and melted cheese for a cozy shareable appetizer.

# Ingredients:

For the bread bowl

01 - 1 large round sourdough boule or crusty Italian loaf, about 10 inches wide
02 - 3 tablespoons (42 g) unsalted butter, melted
03 - 1 tablespoon chopped fresh parsley

For the seafood

04 - 8 oz (225 g) large shrimp, peeled, deveined, and chopped
05 - 6 oz (170 g) sea scallops, patted dry and chopped
06 - 6 oz (170 g) lump crab meat, drained and picked over
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper

For the creamy cheese filling

10 - 8 oz (225 g) cream cheese, softened
11 - 1/3 cup (80 g) mayonnaise
12 - 1/4 cup (60 g) sour cream
13 - 3 garlic cloves, minced
14 - 2 green onions, thinly sliced
15 - 1 tablespoon fresh lemon juice
16 - 1 teaspoon Old Bay seasoning
17 - 1/2 teaspoon smoked paprika
18 - 1 cup (115 g) shredded mozzarella cheese, divided
19 - 1/2 cup (50 g) grated Parmesan cheese, divided
20 - 1 tablespoon chopped fresh parsley, plus more for serving

# Instructions:

01 - Preheat the oven to 375°F. Cut the top from the loaf and hollow out the center, leaving about a 1-inch wall and base. Tear the removed bread into chunks for dipping.
02 - Brush the inside of the bread bowl and the bread chunks with melted butter. Place on a baking sheet and bake for 8-10 minutes, until the inside of the bowl feels lightly crisp.
03 - Heat olive oil in a skillet over medium-high heat. Season shrimp and scallops with salt and pepper, then cook for 2-3 minutes, stirring once or twice, until just opaque. Remove from the heat and let cool for 5 minutes.
04 - In a bowl, stir cream cheese, mayonnaise, sour cream, garlic, green onions, lemon juice, Old Bay, smoked paprika, 3/4 cup mozzarella, 1/4 cup Parmesan, and parsley until smooth.
05 - Add the cooked shrimp and scallops, then gently fold in the crab meat. Try not to mash the crab so the filling keeps some texture.
06 - Spoon the filling into the toasted bread bowl. Sprinkle with the remaining mozzarella and Parmesan. Bake for 15-18 minutes, until the filling is hot and bubbling and the top is lightly golden.
07 - Let the bread bowl rest for 5 minutes. Sprinkle with parsley and serve warm with the toasted bread chunks for scooping.

# Good to know:

01 - Best served warm right after baking.
02 - Toast the bread bowl before filling to help prevent sogginess.
03 - Use cooked lobster instead of scallops if desired.

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