Fisherman’s Stuffed Bread

Ingredients:

• 1 large loaf of sourdough or French bread
• 1/2 lb (225g) shrimp, peeled and deveined
• 1/2 lb (225g) lump crab meat (or imitation crab)
• 1/2 cup (115g) cooked scallops or chopped white fish (optional)
• 3 tbsp butter
• 3 cloves garlic, minced
• 1/2 cup (120ml) heavy cream
• 1/2 cup (50g) shredded mozzarella or Monterey Jack cheese
• 1/4 cup (25g) grated Parmesan cheese
• 2 tbsp cream cheese (optional, for extra creaminess)
• 1/2 cup (50g) chopped green onions or fresh parsley
• 1/2 tsp Old Bay seasoning (or Cajun seasoning for spice)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp lemon zest (optional)
• 1 tbsp lemon juice
• 1 tbsp olive oil

Instructions:

1. Prepare the Bread Bowl
   • Preheat oven to 375°F (190°C).
   • Cut the top off the bread and hollow out the center, leaving about a 1-inch (2.5 cm) border. Save the bread chunks for later.
2. Cook the Seafood
   • In a large pan, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes until pink.
   • Add scallops or fish (if using) and cook for another 2 minutes.
   • Stir in crab meat, season with Old Bay, salt, and pepper, then remove from heat.
3. Make the Creamy Filling
   • In the same pan, melt butter and sauté garlic for 30 seconds.
   • Pour in heavy cream and stir in mozzarella, Parmesan, and cream cheese until melted and smooth.
   • Add chopped green onions/parsley, lemon zest, and lemon juice. Mix well.
   • Return the cooked seafood to the sauce and stir to combine.
4. Assemble & Bake
   • Spoon the seafood mixture into the hollowed-out bread.
   • Top with extra cheese if desired.
   • Place the stuffed bread on a baking sheet and bake for 15 minutes, until golden and bubbly.
5. Serve & Enjoy
   • Garnish with fresh parsley and serve warm. Use the saved bread chunks for dipping!