Seafood-Stuffed Bread

Seafood-Stuffed Bread

Ingredients:

• For the Bread:
  • 1 large loaf of Italian or French bread (you can also use a bread bowl)
  • 1/2 cup unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon dried Italian seasoning (optional)
• For the Seafood Stuffing:
  • 1 lb (450g) cooked crab meat (you can also use lobster or shrimp)
  • 1/2 cup mayonnaise
  • 1/2 cup cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup finely chopped onion or shallots
  • 1/4 cup finely chopped celery
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
  • 1/2 teaspoon paprika
  • 1/2 cup breadcrumbs (Panko preferred)
  • 1/2 cup shredded cheddar cheese (optional)
  • Salt and pepper to taste

Instructions:

1. Prepare the Bread:
   • Preheat your oven to 350°F (175°C).
   • Cut off the top of the bread loaf and hollow out the inside, leaving about 1 inch of bread around the edges to form a shell. Reserve the bread pieces for later use (you can use them in the stuffing if desired).
   • In a small bowl, mix the melted butter with the minced garlic, parsley, and Italian seasoning.
   • Brush the inside of the hollowed bread with the garlic butter mixture, ensuring it’s well coated.
2. Prepare the Seafood Stuffing:
   • In a large mixing bowl, combine the cooked crab meat, mayonnaise, cream cheese, sour cream, chopped onion, celery, lemon juice, Worcestershire sauce, Old Bay seasoning, and paprika.
   • Mix well until all ingredients are thoroughly combined.
   • Stir in the breadcrumbs and shredded cheddar cheese (if using) until the mixture is well blended. Adjust the seasoning with salt and pepper to taste.
3. Stuff the Bread:
   • Spoon the seafood stuffing mixture into the hollowed bread shell, packing it firmly.
   • Place the stuffed bread on a baking sheet.
4. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the stuffing is heated through.
   • If the top browns too quickly, cover loosely with aluminum foil.
5. Serve:
   • Remove the stuffed bread from the oven and let it cool slightly before slicing.
   • Serve warm, garnished with additional parsley and lemon wedges if desired.

Tips:

• For a richer flavor, you can add some cooked bacon bits to the stuffing.
• If you prefer, you can make individual stuffed bread rolls instead of one large loaf by using smaller rolls or baguettes.