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.
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).