Creamy Seafood Boat
serves:
10-12
ready in:
:45
prep time:
:10
cook time:
:05
All aboard! Ok, creamy and seafood don’t always go together, but it worked for clam chowder didn’t it? This unexpected dip is paired with any bread bowl and is a tailgating or game day crowd pleaser.
Ingredients
- 1 8 oz package cream cheese, at room temperature
- 1 tsp lemon juice
- ½ tsp garlic powder
- ½ tsp seafood seasoning
- ½ tsp celery seeds
- salt and pepper to taste
- ¼ cup finely chopped red onion
- ¼ cup finely chopped red bell pepper
- ¼ cup chopped fresh parsley
- 1 5 oz can minced clams, drained
- 1 5 oz can lump crab meat, drained
- 1 tub truwhip, thawed
- 1 round loaf Hawaiian bread, center scooped out
- celery sticks for garnish
- lemon wedges for garnish
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Directions
1: Combine cream cheese, lemon juice, garlic powder, seafood seasoning, celery seeds, salt, and pepper in a medium mixing bowl.
2: Stir with a wooden spoon until smooth and silky. Stir in vegetables and parsley. Gently fold in clams, crab, and truwhip.
3: Refrigerate for 30 minutes to incorporate flavors.
4: Mound seafood mixture into the hollowed bread. Garnish with celery sticks and lemons. Serve and enjoy.
5: This recipe makes about 1 quart of seafood mixture.
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we love an empty truwhip tub!
recycle tip #14
Take some wooden spoons and turn your truwhip tub into a drum, then convince your children that people do this, and you’re not weird they are.
