Name: Delightful Stuffed Seafood Bread Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 4 small round sourdough bread bowls; 1/2 lb shrimp, peeled and deveined; 1/2 lb crab meat, shredded; 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; 1/4 cup breadcrumbs; 1 tablespoon fresh parsley, chopped; 1 teaspoon Old Bay seasoning; 1/4 teaspoon cayenne pepper (optional); Salt and pepper to taste; 1 tablespoon lemon juice

Delightful Stuffed Seafood Bread Bowl a comforting and decadent seafood filling nestled inside a crusty bread bowl, perfect for serving as a crowd-pleasing appetizer or a satisfying main dish.

Why You’ll Love This Recipe

I absolutely love this recipe for its combination of textures and flavors. The bread bowl itself is crusty and warm, providing the perfect base for the creamy, seafood-filled center. Shrimp and crab meat come together with rich heavy cream, Parmesan cheese, and a touch of Old Bay seasoning to create a filling that’s both indulgent and savory. It’s an impressive yet simple dish, ideal for family dinners, holidays, or parties. I particularly enjoy that I can serve it as a fun, interactive dish where everyone can scoop out some of the filling with pieces of the bread top.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 small round sourdough bread bowls

1/2 lb shrimp, peeled and deveined

1/2 lb crab meat, shredded

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

1/4 cup breadcrumbs

1 tablespoon fresh parsley, chopped

1 teaspoon Old Bay seasoning

1/4 teaspoon cayenne pepper (optional)

Salt and pepper to taste

1 tablespoon lemon juice

Directions

Preheat oven to 375°F (190°C).

Slice the top off of each bread bowl and gently hollow out the inside, leaving about a 1-inch border around the edges. Set the tops aside for serving.

In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.

Add the shrimp to the skillet and cook for 2-3 minutes until pink and opaque. Remove the shrimp and chop into small pieces.

Add the crab meat to the skillet and cook for another 2 minutes, just until heated through.

Lower the heat and pour in the heavy cream, stirring to combine. Add the Parmesan cheese, breadcrumbs, Old Bay seasoning, cayenne pepper, lemon juice, salt, and pepper. Stir until the mixture is smooth and heated through.

Fold in the cooked shrimp and crab mixture, then remove from heat.

Spoon the seafood mixture into the hollowed-out bread bowls, packing it down gently.

Place the stuffed bread bowls on a baking sheet and bake for 15-20 minutes, or until the bread is golden and the filling is bubbling.

Garnish with chopped parsley and serve with the reserved bread tops for dipping.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Servings: 4

Variations

I love how versatile this recipe can be. Here are a few variations I’ve tried and enjoyed:

Add vegetables: If I’m in the mood for extra veggies, I sometimes add spinach or bell peppers to the seafood mixture for a colorful twist.

Different seafood: Swap out the crab meat for lobster or scallops if you want to elevate the dish further.

Spicier: For a spicier kick, I add some hot sauce or extra cayenne pepper to the filling.

Storage/Reheating

If there are leftovers (though that’s rare!), I store the stuffed bread bowls in an airtight container in the fridge for up to 2 days. To reheat, I place the bread bowls in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. I love how the bread stays a little crisp while the filling remains creamy!

Related Recipes:

Crab and Shrimp Casserole

FAQs

Can I make the seafood mixture ahead of time?

Yes, I can prepare the seafood mixture up to 24 hours in advance. Just store it in the fridge and fill the bread bowls right before baking.

Can I use frozen shrimp or crab meat?

I often use frozen shrimp and crab meat, especially when fresh isn’t available. Just make sure to thaw them completely and pat them dry before cooking.

What can I use if I don’t have sourdough bread bowls?

I’ve used round artisan bread loaves or even individual baguettes when I couldn’t find sourdough bowls. They work just as well for holding the seafood filling.

Is this dish gluten-free?

Unfortunately, this recipe isn’t gluten-free because of the bread and breadcrumbs. However, I could use gluten-free bread and gluten-free breadcrumbs as alternatives to make it gluten-free.

Can I freeze this recipe?

I wouldn’t recommend freezing the bread bowls, as they tend to get soggy when thawed. However, the seafood filling can be frozen for up to 1 month and then reheated when needed.

Conclusion

This stuffed seafood bread bowl is a delightful and indulgent dish that combines the best of creamy seafood and crusty bread. It’s a great choice for any special occasion, whether I’m hosting a dinner party or just treating myself to something a little extra. The mix of shrimp, crab, and savory seasonings is hard to resist, and it’s so satisfying to dip the bread top into the flavorful filling. Once you try it, I’m sure it’ll become a favorite of yours too!

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