Description
A fun and tasty way to enjoy seafood, the Stuffed Seafood Bread Bowl features a creamy filling served in a warm, crunchy bread bowl.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb lump crab meat
- 1/2 lb clams, cooked and shelled (optional)
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 4 large sourdough bread bowls
- 1 tablespoon olive oil (for brushing)
Instructions
- Slice the top off each sourdough bread loaf and hollow out the inside, leaving a sturdy shell to hold the soup.
- Lightly brush the inside and edges with olive oil and bake for 10 minutes to toast slightly. Set aside.
- In a large pan, add the onion and sauté until translucent, about 3–4 minutes.
- Stir in the garlic and cook for 1 minute.
- Sprinkle in the flour and cook for another minute, stirring constantly to form a roux.
- Stir in the heavy cream, Old Bay seasoning, and cayenne pepper (if using). Simmer for 5–7 minutes to thicken slightly.
- Add the crab meat and clams (if using), cooking for 1–2 more minutes until warmed through.
- Stir in the lemon juice, parsley, and adjust the seasoning with salt and pepper.
- Garnish with additional parsley or a sprinkle of Old Bay seasoning.
- Serve immediately, accompanied by the hollowed-out bread for dipping.
Notes
Make sure to hollow out the bread bowls carefully. Experiment with different types of seafood for variety.