Description
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.
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
Instructions
- 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.
Notes
You can prepare the seafood mixture up to 24 hours in advance and store it in the fridge.
If using frozen shrimp or crab meat, make sure they are completely thawed and dried before cooking.
For a gluten-free version, use gluten-free bread and breadcrumbs.
Leftovers can be stored in the fridge for up to 2 days, and reheated in the oven for 10-15 minutes at 350°F (175°C).
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Dish
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
