Hot Seafood Bread Bowl (Print Version)

# Ingredients:

→ Base

01 - 1 big, crusty sourdough loaf with a thick crust

→ Seafood Mix

02 - 1/2 pound fresh crab meat, chunky and juicy
03 - 1/2 pound chopped cooked shrimp, tender and ready

→ Creamy Base

04 - 1/2 cup soft cream cheese, at room temp
05 - 1/3 cup real mayo (not the sugary kind!)
06 - 1 cup mozzarella cheese, shredded fresh

→ Seasonings & Aromatics

07 - 2 cloves of garlic, minced super fine
08 - 1 teaspoon Old Bay for that seafood kick
09 - 1/2 teaspoon smoked paprika for a hint of heat
10 - 1/4 cup green onions, chopped nice and thin
11 - 1 tablespoon zesty, fresh lemon juice

# Instructions:

01 - Preheat your oven to 375°F (190°C), so it's ready to go when you are.
02 - Grab your sourdough bread and carefully cut out the center, making a deep cavity but leaving the sides thick enough to hold the filling. Save those bread scraps for dipping!
03 - Stir together the cream cheese, mayo, mozzarella, chopped green onions, minced garlic, Old Bay spice, smoked paprika, and lemon juice. Keep at it until the mix is smooth and silky.
04 - Add the crab meat and shrimp into the creamy mix, gently folding them in so you don't break up those tasty chunks of seafood.
05 - Fill the hollowed loaf generously with your creamy seafood blend. Place it on a baking sheet, then bake for 20-25 minutes until hot, bubbly, and golden on top.
06 - Take it out of the oven, garnish with a sprinkle of extra green onions, and serve it warm. Use the bread scraps as dippers to scoop up the cheesy goodness.

# Notes:

01 - You can make the filling a day in advance, but don't add it to the bread until you're ready to bake.
02 - Use small bread bowls for individual servings at gatherings.
03 - No bread bowl? Bake the seafood mixture in a casserole dish instead!