Looking for a decadent and flavorful dish to impress your guests? The Stuffed Seafood Bread Bowl is a luxurious creation that combines a rich, creamy seafood filling with a crispy, golden bread bowl. Packed with shrimp, crab, and a blend of cheeses, this dish can serve as a show-stopping appetizer or a sumptuous main course.
Why You’ll Love This Recipe
- Decadent Delight: Indulge in a creamy, cheesy seafood filling that feels like a luxurious treat.
- Versatile Wonder: Whether as an appetizer, main dish, or party centerpiece, this recipe fits all occasions.
- Customization Galore: Add scallops, lobster, or your favorite seafood to create a variety of flavors.
Ingredients
For the Bread Bowls:
- 4 large round bread rolls or sourdough loaves
- 2 tablespoons olive oil or melted butter (for brushing)
For the Seafood Filling:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- ½ lb shrimp, peeled, deveined, and chopped
- ½ lb crab meat (lump or claw)
- 1 cup heavy cream (or half-and-half)
- ½ cup chicken or seafood broth
- ¼ cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
Instructions
Step 1: Prepare the Bread Bowls
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bread rolls or loaves and hollow out the centers, leaving a thick wall.
- Brush the bread bowls inside and out with olive oil or melted butter.
- Bake for 10–15 minutes until golden and crispy.
Step 2: Make the Seafood Filling
- Heat butter and olive oil in a skillet over medium heat.
- Sauté the onion until softened, then add garlic and cook until fragrant.
- Add shrimp and cook until pink, then stir in the crab meat.
- Pour in cream and broth, stirring to combine.
- Add cream cheese, mozzarella, and Parmesan. Stir until the mixture is smooth and creamy.
- Season with Old Bay seasoning, smoked paprika (if using), salt, and black pepper to taste.
- Let the filling simmer gently for a few minutes until thickened.
Stuffed Seafood Bread Bowl
Impress your guests with this luxurious Stuffed Seafood Bread Bowl featuring a rich, creamy seafood filling in a crispy golden bread bowl
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Servings: 4 bowls
Ingredients
Bread Bowls
- 4 large round bread rolls or sourdough loaves
- 2 tbsp olive oil or melted butter for brushing
Seafood Filling
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 0.5 lb shrimp, peeled, deveined, and chopped
- 0.5 lb crab meat (lump or claw)
- 1 cup heavy cream (or half-and-half)
- 0.5 cup chicken or seafood broth
- 0.25 cup cream cheese, softened
- 0.5 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 tsp Old Bay seasoning
- 0.25 tsp smoked paprika (optional)
Instructions
Step 1: Prepare the Bread Bowls
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bread rolls or loaves and hollow out the centers, leaving a thick wall.
- Brush the bread bowls inside and out with olive oil or melted butter.
- Bake for 10–15 minutes until golden and crispy.
Step 2: Make the Seafood Filling
- Heat butter and olive oil in a skillet over medium heat.
- Sauté the onion until softened, then add garlic and cook until fragrant.
- Add shrimp and cook until pink, then stir in the crab meat.
- Pour in cream and broth, stirring to combine.
- Add cream cheese, mozzarella, and Parmesan. Stir until the mixture is smooth and creamy.
- Season with Old Bay seasoning, smoked paprika (if using), salt, and black pepper to taste.
- Let the filling simmer gently for a few minutes until thickened.
Step 3: Assemble the Bread Bowls
- Spoon the seafood filling into the prepared bread bowls.
- Sprinkle extra mozzarella or Parmesan cheese on top for a cheesy crust.
- Bake for 5–10 minutes until the cheese is melted and bubbly.
Step 4: Serve
- Garnish with fresh parsley for a pop of color.
- Serve with the bread tops or additional crusty bread for dipping.
- Add lemon wedges on the side for a bright, zesty twist.
Notes
For leftovers, refrigerate the stuffed bread bowls and reheat gently in the oven to maintain their flavors
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