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Cheesy Seafood Stuffed Bread Roll

This warm stuffed loaf is packed with creamy crab, bright pink shrimp, and a massive, thick cheese melt. Baked easily using a low friction sheet pan method, it slices perfectly into the ultimate handheld bite, offering a beautiful crunchy seafood contrast and a heavy, gooey cheese drip.

  • Total Time: 50 minutes
  • Yield: 8 1x

Ingredients

Scale
  • Filling
  • 1 lb lump crab meat, drained and checked for shell pieces
  • 1/2 lb cooked shrimp, chopped
  • 4 oz cream cheese, softened
  • 1 cup shredded low-moisture mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2 cloves garlic, minced
  • 2 tbsp mayonnaise
  • 1 tsp Old Bay seasoning
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped green onions
  • Black pepper, to taste
  • Salt, only if needed
  • Bread
  • 1 large French or Italian bread loaf
  • 2 tbsp melted butter
  • 1 tbsp chopped parsley
  • 1/2 tsp garlic powder
  • 1 egg, beaten, for the outside

Instructions

  1. Prep the loaf: Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Cut the loaf lengthwise and hollow out the center, leaving about a 1-inch border.
  2. Brush the bread: Mix the melted butter, parsley, and garlic powder. Brush the inside of the loaf, then bake it for 5 minutes on the sheet pan to help it stay crisp and maintain that perfect crunchy contrast.
  3. Make the filling: In a bowl, gently mix the crab, chopped shrimp, cream cheese, mozzarella, Parmesan, Monterey Jack, mayonnaise, garlic, Old Bay, paprika, onion powder, parsley, green onions, and black pepper. Add salt only if needed. The mixture should be thick and creamy.
  4. Fill the loaf: Spoon the thick seafood filling into the bread and spread it evenly. Place the top back on if removed, then brush the outside of the loaf with the beaten egg for a golden finish.
  5. Bake: Score a few shallow diagonal cuts across the top. Bake for 20 to 25 minutes, until the loaf is golden and the filling is hot and melty.
  6. Rest and slice: Let it rest for 10 minutes, then slice into perfect handheld portions. Serve warm to reveal a heavy, thick cheesy drip with every bite.
  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes