Crabby Shrimp Stuffed Garlic Bread (Print Format)

Golden garlic bread bursts with creamy shrimp, mozzarella, and herbs inside a crispy crust.

# Ingredients:

→ Seafood

01 - 1 lb medium to large shrimp, peeled, deveined, and finely chopped
02 - ½ cup cooked lump crab meat, checked for shell pieces (optional)

→ Cheeses

03 - 8 oz full-fat cream cheese, softened to room temperature
04 - 1 cup fresh mozzarella, shredded

→ Bread

05 - 1 large crusty Italian bread loaf, sliced lengthwise and hollowed

→ Flavorings

06 - 3 cloves fresh garlic, minced
07 - 3 tbsp unsalted butter, melted
08 - 2 tbsp fresh parsley, finely chopped
09 - 1 tsp salt
10 - ½ tsp ground black pepper

# Steps:

01 - Pat shrimp dry with paper towels, then chop finely to ensure even distribution in the filling.
02 - In a large bowl, blend chopped shrimp, cream cheese, shredded mozzarella, minced garlic, parsley, salt, and pepper until smooth and cohesive.
03 - Slice Italian bread loaf lengthwise and carefully hollow out the center, leaving about 0.5 inch thick walls and bottom intact to form sturdy shells.
04 - Firmly spoon the seafood mixture into the hollowed bread halves, slightly mounding the filling above the rim to allow for settling during baking.
05 - Brush the outer surfaces of the filled bread halves thoroughly with melted butter infused with garlic to promote golden browning.
06 - Preheat oven to 375°F and wrap each filled bread half in aluminum foil. Bake for 15 minutes to heat through evenly.
07 - Remove foil and bake uncovered for an additional 5 minutes until the tops turn golden and the filling bubbles.
08 - Let the bread bombs rest for several minutes before slicing with a serrated knife to preserve the filling’s structure.

# Tips:

01 - Use day-old crusty Italian bread for optimal structure and to prevent sogginess.
02 - Ensure all filling ingredients are at room temperature before mixing for best texture.
03 - Packing filling firmly into bread shells avoids air pockets that lead to uneven heating.
04 - Leftover stuffed bread bombs can be refrigerated for up to three days and reheated in a 350°F oven.

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