Description
This Stuffed Seafood Bread Bowl is a delicious and creamy seafood appetizer or main course featuring a medley of shrimp, crab, and scallops baked inside a hollowed-out sourdough bread bowl. Packed with rich cheeses and a hint of Old Bay seasoning, it’s perfect for seafood lovers looking for an impressive yet easy-to-make dish for gatherings or family meals.
Ingredients
Scale
For the Bread Bowls
- 4 small round sourdough bread bowls
For the Filling
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup chopped cooked shrimp
- 1/2 cup lump crab meat
- 1/2 cup chopped cooked scallops or imitation crab
- 1/4 cup dry white wine (optional)
- 1/2 cup heavy cream
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon Old Bay seasoning
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Prepare the Bread Bowls: Preheat the oven to 375°F (190°C). Cut the tops off each sourdough bread bowl and hollow out the center, leaving about 1/2 inch of bread around the edges. Set the hollowed bread aside for serving.
- Sauté Aromatics: In a skillet over medium heat, heat the olive oil. Add the finely chopped onion and sauté until soft and translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Seafood: Stir in the chopped shrimp, lump crab meat, and scallops (or imitation crab). Cook the mixture for 2 to 3 minutes until the seafood is warmed through.
- Add Wine: If using, add the dry white wine to the skillet and cook for 1 to 2 minutes, allowing some of the liquid to reduce and the flavors to concentrate.
- Make Creamy Sauce: Reduce the heat to low. Stir in the heavy cream, softened cream cheese, shredded mozzarella, grated Parmesan, and Old Bay seasoning. Continue stirring until all the cheeses have melted and the mixture is creamy and well combined.
- Season: Taste the mixture and season with salt and freshly ground black pepper according to your preference.
- Fill Bread Bowls: Spoon the creamy seafood filling evenly into the hollowed-out sourdough bread bowls.
- Bake: Place the filled bread bowls on a baking sheet and bake in the preheated oven for 10 to 12 minutes, or until the tops are golden brown and bubbling.
- Garnish and Serve: Remove from the oven, garnish with chopped fresh parsley, and serve warm with the reserved bread centers for dipping.
Notes
- You can prepare the seafood filling ahead of time and refrigerate it, then fill and bake the bread bowls just before serving to save time.
- Serve the removed bread centers alongside for dipping into the creamy seafood filling.
- If you prefer a non-alcoholic option, omit the white wine or substitute with seafood stock or water.
- Use fresh seafood for the best flavor, or frozen seafood that has been thawed properly.
- Adjust the Old Bay seasoning to your taste or substitute with another seafood seasoning blend.
Nutrition
- Serving Size: 1 bread bowl
- Calories: 510
- Sugar: 3g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
