Why You’ll Love This Recipe
- Rich and Creamy: The blend of cream cheese, mayonnaise, and Parmesan creates a velvety, savory filling that pairs perfectly with sweet crabmeat.
- Easy to Make: Simple prep steps with minimal ingredients make this dish approachable yet impressive.
- Fun Presentation: Serving in a bread bowl is both practical and eye-catching—perfect for gatherings or special dinners.
- Customizable: Swap the crab for shrimp or lobster for variety, or add your favorite herbs and spices to tailor the flavor.
Ingredients
- 1 large round sourdough bread loaf
- 1 lb lump crabmeat, drained and picked clean
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped celery
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/2 tsp lemon juice
- 1/4 tsp black pepper
- 1/4 cup shredded cheddar cheese
- 1 tbsp chopped parsley for garnish
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Step 1: Prepare the Bread Bowl
Preheat your oven to 375°F (190°C). Cut the top off the sourdough loaf and carefully hollow out the center, leaving about a 1-inch thick shell. Set aside the removed bread for another use.
Step 2: Make the Crab Filling
In a large mixing bowl, combine the crabmeat, softened cream cheese, mayonnaise, Parmesan cheese, chopped green onions, celery, Old Bay seasoning, garlic powder, lemon juice, and black pepper. Stir until the mixture is well blended.
Step 3: Stuff the Bread Bowl
Spoon the crab mixture evenly into the hollowed sourdough loaf. Sprinkle shredded cheddar cheese over the top.
Step 4: Bake
Place the stuffed bread bowl on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the filling is heated through.
Step 5: Garnish and Serve
Remove from the oven and let cool slightly. Garnish with chopped parsley. Slice the bread bowl into wedges and serve warm.
Servings and Timing
Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Variations
- Seafood Swap: Substitute crabmeat with cooked shrimp or lobster for a different but equally delicious flavor.
- Add Heat: Mix in a pinch of cayenne pepper or diced jalapeños for a spicy kick.
- Cheese Options: Swap cheddar with Monterey Jack or Gruyère for a different cheese profile.
- Herb Boost: Add fresh dill or chives to the filling for an herbaceous twist.
Storage/Reheating
- Storage: Prepare the stuffed bread bowl up to a day in advance and refrigerate before baking. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through to retain the crispy bread and creamy filling texture.
- Bread Use: Save the hollowed bread for dipping or toast as a side.
FAQs
Can I use frozen crabmeat?
Yes, just thaw it completely and drain well before using to avoid excess moisture.
What if I don’t have sourdough bread?
You can use any large, round bread loaf with a sturdy crust, such as Italian or boule bread.
Can I prepare this ahead of time?
Yes, assemble the bread bowl with filling, cover it, and refrigerate overnight. Bake fresh before serving.
How do I prevent the filling from becoming watery?
Ensure the crabmeat is thoroughly drained and avoid adding extra liquid. You can also gently pat the crab dry with paper towels.
Can I freeze the stuffed bread bowl?
It’s best served fresh, but you can freeze the crab filling separately for up to 1 month. Thaw and bake fresh in the bread bowl when ready.
Conclusion
The Creamy Crab-Stuffed Bread Bowl is a luxurious and comforting seafood dish that’s surprisingly easy to prepare. With its rich, cheesy filling and satisfying bread vessel, it’s ideal for entertaining or a special weeknight meal. This recipe promises warm, indulgent flavors that will impress family and friends alike.
Creamy Crab-Stuffed Bread Bowl
- Total Time: 45 minutes
- Yield: 4 servings
Description
This Creamy Crab-Stuffed Bread Bowl features a rich, cheesy crab filling inside a warm sourdough bread loaf. Made with lump crabmeat, cream cheese, Parmesan, and Old Bay seasoning, this indulgent dish is perfect for gatherings or a cozy dinner. Easy to prepare and customize, it offers a deliciously creamy and flavorful seafood experience.
Ingredients
1 large round sourdough bread loaf
1 lb lump crabmeat, drained and picked clean
8 oz cream cheese, softened
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup finely chopped green onions
1/4 cup finely chopped celery
1 tsp Old Bay seasoning
1/2 tsp garlic powder
1/2 tsp lemon juice
1/4 tsp black pepper
1/4 cup shredded cheddar cheese
1 tbsp chopped parsley for garnish
Instructions
-
Prepare the Bread Bowl
Preheat your oven to 375°F (190°C). Cut the top off the sourdough loaf and hollow out the center, leaving about a 1-inch thick shell. Set aside the removed bread for later use. -
Make the Crab Filling
In a large mixing bowl, combine crabmeat, softened cream cheese, mayonnaise, Parmesan cheese, green onions, celery, Old Bay seasoning, garlic powder, lemon juice, and black pepper. Mix until well combined. -
Stuff the Bread Bowl
Spoon the crab mixture into the hollowed sourdough loaf and top with shredded cheddar cheese. -
Bake
Place the stuffed bread bowl on a baking sheet and bake for 20-25 minutes, until the cheese is melted and the filling is heated through. -
Garnish and Serve
Let the bread bowl cool slightly before garnishing with chopped parsley. Slice the bread bowl into wedges and serve warm.
Notes
Seafood Swap: Use cooked shrimp or lobster instead of crab for variety.
Cheese Options: Try Monterey Jack or Gruyère instead of cheddar for a different flavor.
Make Ahead: You can prepare the stuffed bread bowl a day in advance and refrigerate before baking.
Bread Use: Don’t throw away the hollowed-out bread. It’s perfect for dipping or toasting as a side.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Seafood, Comfort Food
- Method: Baking, Mixing
- Cuisine: American
