1 large round bread loaf (sourdough or Italian), hollowed out

1/2 pound shrimp, peeled and deveined

1/2 pound lump crab meat (or seafood mix)

2 tablespoons butter

2 tablespoons olive oil

3 cloves garlic, minced

1 small onion, finely diced

1/2 red bell pepper, diced

1/2 cup mushrooms, chopped

1/2 cup heavy cream

1/2 cup cream cheese, softened

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional)

Salt and black pepper, to taste

2 tablespoons fresh parsley, chopped

Lemon wedges, for serving

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Preheat oven to 375°F (190°C). Slice the top off the bread loaf and hollow out the inside, leaving a thick shell. Reserve bread pieces for dipping.
Heat butter and olive oil in a large skillet over medium heat. Add onion, garlic, bell pepper, and mushrooms. Sauté for 3–4 minutes until softened.
Stir in shrimp and crab meat. Cook 2–3 minutes until shrimp are just pink.
Add cream cheese and heavy cream, stirring until melted and smooth. Mix in mozzarella, Parmesan, paprika, cayenne (if using), salt, and black pepper. Simmer 2–3 minutes until creamy.
Remove skillet from heat and stir in parsley.
Spoon seafood mixture into the hollowed bread bowl. Place bread bowl on a baking sheet and bake uncovered for 15–20 minutes until cheese is bubbly and top is golden.
Remove from oven, garnish with extra parsley, and serve hot with lemon wedges and reserved bread pieces for dipping.

Use a sturdy bread loaf (like sourdough) to hold the creamy filling without becoming soggy.
Seafood can be swapped with lobster, scallops, or canned tuna for variations.
To make ahead: Prepare the filling, stuff the bread, cover, and refrigerate up to 6 hours. Bake just before serving.
Great for parties—serve as a centerpiece with extra bread cubes or crackers for dipping.
For extra flavor, brush the inside of the bread bowl with garlic butter before filling.