Garlic Seafood-Stuffed Bread Boats
Introduction
Imagine biting into a warm, crusty slice of garlic bread… only to find it overflowing with a rich, creamy blend of shrimp, crab, cheese, and herbs. These Garlic Seafood-Stuffed Bread Boats are everything comfort food should be: bold in flavor, creamy inside, crispy outside, and utterly satisfying.
This recipe is perfect for parties, game day snacks, or even a cozy dinner with a big green salad. It brings together the familiar joy of garlic bread and the luxurious twist of seafood stuffing—kind of like a coastal spin on a stuffed baguette. Whether you’re a seafood lover or just looking to impress your guests with something a little different, this one’s a showstopper.
Pro Tip
Use room-temperature cream cheese. This makes mixing easier and helps the filling blend smoothly, coating the shrimp and crab for a more cohesive, flavorful bite.
Serving Suggestions
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio to cut through the richness.
- Serve alongside a big green salad with a lemon vinaigrette for a fresh contrast.
- Perfect as a party appetizer—slice into bite-sized pieces and watch them disappear.
Variations
- Spicy Kick: Add chopped jalapeños or a generous pinch of cayenne pepper to the filling.
- Dairy-Free: Swap cream cheese for a dairy-free alternative and use nutritional yeast instead of mozzarella.
- Crab-Free: No crab on hand? Double the shrimp or add cooked scallops or imitation crab.
- Mini Versions: Use small dinner rolls or baguettes for individual servings—great for parties or lunchboxes.
Equipment Needed
- Large Mixing Bowl – To combine the filling ingredients thoroughly.
- Sharp Knife – For hollowing out the bread and chopping shrimp.
- Cutting Board – Essential for prep work.
- Spoon or Small Spatula – To pack the filling into the bread boats evenly.
- Aluminum Foil – Keeps the bread from drying out during the first part of baking.
- Baking Sheet – Provides stability and catches any drips.
Tips for Success
- Don’t overbake – The bread can dry out quickly, so keep an eye on the final minutes.
- Pack the filling tightly – This helps each slice hold its shape and keeps the creamy mixture from spilling out.
- Let it cool slightly before slicing – The filling sets up just a bit, making it easier to cut clean slices.
- Use fresh parsley – It really lifts the flavor and adds a touch of color.
- Season generously – Taste the filling before stuffing the bread and adjust salt and pepper to your liking.
Why You’ll Love This Recipe
This recipe combines the cozy appeal of garlic bread with the indulgent charm of creamy seafood dip—all baked into a loaf you can slice and serve. It’s rich without being too heavy, simple to prepare yet impressive to serve, and flexible enough to make your own. Whether you’re feeding a crowd or treating yourself, this dish is warm, satisfying, and just a little bit luxurious.
Recipe Card
Garlic Seafood-Stuffed Bread Boats
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Servings: 6
Calories: ~420 per serving (estimated)
Ingredients:
- 1 loaf of crusty Italian bread
- 1 pound fresh shrimp, peeled and deveined
- 1 cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup fresh parsley, chopped
- 4 cloves garlic, minced
- ¼ cup butter, melted
- Salt and pepper, to taste
- Red pepper flakes (optional)
Instructions:
- Prep the shrimp – Chop shrimp into small pieces.
- Make the filling – In a large bowl, combine chopped shrimp, cream cheese, mozzarella, parsley, garlic, salt, pepper, and red pepper flakes if using. Mix until well blended.
- Hollow the bread – Slice the loaf lengthwise and gently scoop out the inside, leaving a ½-inch shell.
- Fill the boats – Spoon the seafood mixture evenly into both bread halves, pressing down to pack it firmly.
- Butter and wrap – Brush the outer crust with melted butter. Wrap each half in foil.
- Bake – Place on a baking sheet and bake at 375°F (190°C) for 15 minutes. Unwrap and bake for 5 more minutes to crisp the crust.
- Cool and serve – Let cool slightly, then slice and serve warm.
Nutrition Table (Estimated per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | 24g |
| Carbohydrates | 28g |
| Fat | 24g |
| Fiber | 1g |
| Sugar | 2g |
| Sodium | 540mg |
FAQ
1. Can I make this ahead of time?
Yes! Assemble the bread boats, wrap them in foil, and refrigerate for up to 24 hours. Bake when ready to serve.
2. How should I store leftovers?
Wrap any remaining slices in foil or store in an airtight container. Keep refrigerated for up to 3 days.
3. Can I reheat it?
Absolutely. Reheat slices in a 350°F oven for about 10 minutes or until warmed through. A toaster oven works great too.
4. Can I freeze it?
Yes. Wrap tightly in foil and freeze for up to one month. Thaw in the fridge overnight before reheating in the oven.
5. What can I use instead of cream cheese?
Ricotta or a thick béchamel sauce can work in a pinch, though the flavor and texture will be slightly different.
