Seafood Bread Recipes

HOT SEAFOOD SPREAD

Steps:

• In a large bowl, beat the first nine ingredients until blended. Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. Fill bread shell with seafood mixture. , Place on an ungreased baking sheet. Cover top edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 25-35 minutes longer or until crust is golden brown and spread is heated through. Serve with vegetables and bread cubes.

BREAD BOWL SEAFOOD DIP

Steps:

• In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the shrimp, crab, 1/3 cup Monterey Jack cheese and onions. , Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. , Spoon seafood mixture into bread shell. Sprinkle with remaining cheese. Wrap tightly in heavy-duty foil and place on a baking sheet. , Bake at 350° for 25 minutes. Unwrap; bake 20-25 minutes longer or until cheese is melted and dip is heated through. Serve with vegetables and reserved bread cubes.

SEAFOOD BREAD SALAD

Steps:

• Cube bread.
• Stir all ingredients gently.
• Refrigerate for up to 4 hours.
• Tastes good with tomato soup.

SEAFOOD STEW WITH GRILLED GARLIC BREAD

Steps:

• In a medium sized pot, bring enough water, to cover 2 to 3 whole tomatoes, to a boil. Score the skin of the tomatoes and boil them until the tomato skin can be easily removed and the tomatoes are tender, about 30 seconds. Peel and chop the tomatoes and set aside.
• In a large pot, slowly saute minced garlic and olive oil over low heat. Add the onion and the stewed tomatoes. Add the carrots, fennel, and chicken stock to the pot and bring to a boil. Lower to a simmer and cook until the carrots and fennel are tender, about 10 minutes.
• In a large pan, heat a little olive oil over medium-high heat. Season the monkfish and sea scallops with salt and pepper and sear the fish in the pan, about 30 seconds per side. Once the fish has been seared, add it to the stew. Season the catfish fillets with salt and pepper, and then lightly dredge them in flour. Pan-sear the catfish in olive oil until both sides of the fish have browned. Using the wine, deglaze the pan and heat until a sauce forms. Add the sauce to the stew.
• In another medium sized pot, heat the mussels over low heat until they open, in order to extract some of the water. Discard any unopened mussels.
• To serve, begin with 2 slices of garlic bread on the plate, and top with 1 of the pan-seared catfish fillets. Ladle some of the seafood stew on top of the catfish and the bread and garnish the plate with the mussels and freshly chopped parsley.
• Slice the bread into 1/2-inch pieces. Brush both sides of the bread with olive oil and generously rub the garlic cloves on both sides of each piece. Heat a grill pan over medium heat and grill both sides of the bread until browned. Serve with the seafood stew.

SEAFOOD BREAD

Steps:

• Preheat the oven to 400 degrees. Using a sharp knife, cut all around the top of the bread loaf, and remove the top or "lid" of the bread. Set this "lid" aside, to eat or use in another recipe. Then, measuring in about 3/4 inch from the edge of the loaf, cut down into and all around the loaf, taking care not to penetrate the bottom, to create a neat edge from which to remove the interior crumb. Twist the soft insides to loosen them, then pull them out, so you have a large receptacle or shell. If the insides of the bread are very soft, cut them into pieces and dry them briefly in the hot oven. Then place about half of the insides into the bowl of a food processor, and process to make 2'/2 to 3 cups of crumbs. Set these aside, and keep the remainder of the bread insides for another use. For the garlic-herb butter: Put the parsley, other herbs, and garlic in the food-processor bowl, and process until the mixture is chopped fine. Add the pecans, softened butter, salt, pepper, and white wine, and process until blended. Stir in the shallots. Using a large spatula, coat the inside of the hollow loaf with about a third of the garlic-herb butter. Cut the shrimp, scallops, and salmon into 1-inch pieces, and slice the mushrooms. Sprinkle half the mushrooms and half the seafood into the bread receptacle, and sprinkle lightly with salt and pepper. Add a layer of the garlic-herb butter, then about half of the breadcrumbs, and the remainder of the seafood and mushrooms. Season lightly with salt and pepper. Finally, spread the remaining butter on top, cover with the remaining breadcrumbs, and moisten the breadcrumbs with the vermouth. Place the filled bread loaf on a cookie sheet, and bake for about 1 hour. Let the bread rest for 10 minutes after it comes out of the oven, then cut it into large chunks, and serve immediately.

SEAFOOD BREAD

Steps:

• Melt butter in skillet; add shrimp and cook until pink, about 4 minutes. Add the lump crab meat, combine well. Add Cajun Seasoning to taste. Add white wine and cook about 2 minutes. Add heavy whipping cream and stir well and continue cooking about 2 minutes. Remove from heat.
• Place garlic bread on cookie sheet, bake at 425 for about 5 min then remove from oven. Spoon seafood mixture on each piece of garlic bread. Cover each piece of garlic bread with cheese and put return to oven for 5 minutes to finish cooking the bread and melt the cheese.

BREAKAWAY SEAFOOD BREAD

Steps:

• Saute' onion and bell pepper in about 1 tsp butter. Add shrimp and seasoning. Continue cooking until shrimp are pink. Allow to cool.
• If making bacon bread instead of seafood bread, fry 1 lb of bacon crisp, remove and crumble. Use 1 tsp of bacon drippings to saute' the veggies. When done, add seasoning and crumbled bacon. Set aside to cool.
• In a bowl, mix cheese(s) and sour cream. Add either seafood mixture or bacon mixture. Set aside.
• Dip biscuit pieces in butter. Layer 1/3 of the pieces in a lightly greased bunt pan. Pour half of seafood or bacon mixture on top. Repeat layers ending with biscuits.
• Bake at 350 degrees for 45 minutes. Allow 15 minutes to cool. Invert onto serving plate.