Description
Indulge in the ultimate comfort food with these Creamy Stuffed Seafood Soup Bowls! Loaded with tender shrimp, crab, scallops, and Parmesan, served in warm sourdough bread bowls, this rich and flavorful dish is perfect for seafood lovers.
Ingredients
Units
Scale
Seafood:
- 1 cup cooked crab meat
- 1 cup cooked scallops
- 1 cup cooked shrimp
- 2 cups seafood stock
Produce:
- 3 garlic cloves (minced)
- 1 medium onion (finely diced)
- Fresh parsley (for garnish)
Baking & Spices:
- 2 tbsp all-purpose flour
- 1 tsp Old Bay seasoning
- Salt and pepper (to taste)
Bread & Baked Goods:
- 4 large sourdough bread bowls
Dairy:
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
Prepare the Bread Bowls:
- Hollow Out the Bowls:
- Slice off the tops of the sourdough bread bowls and carefully hollow out the centers, leaving about 1 inch of bread around the edges. Set the bowls aside and reserve the tops for dipping if desired.
Cook the Soup Base:
- Sauté Aromatics:
- In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened (about 3 minutes). Add the minced garlic and sauté for 1 minute until fragrant.
- Make the Roux:
- Sprinkle the flour over the onion and garlic mixture and stir continuously for 1–2 minutes to cook off the raw flour taste.
- Add Liquid Ingredients:
- Gradually whisk in the seafood stock, ensuring there are no lumps. Bring the mixture to a simmer and cook until slightly thickened (about 5 minutes).
Add Seafood and Cream:
- Combine the Ingredients:
- Stir in the heavy cream, Parmesan cheese, Old Bay seasoning, and salt and pepper to taste. Add the cooked crab meat, scallops, and shrimp, and cook for 3–4 minutes to warm through.
Assemble and Serve:
- Fill the Bowls:
- Ladle the creamy seafood soup into the prepared sourdough bread bowls.
- Garnish:
- Sprinkle with fresh parsley and serve immediately with the reserved bread tops or crusty bread on the side.
Notes
- Substitute lobster or clams for any of the seafood if desired.
- To make the bread bowls crispy, lightly toast them in the oven at 350°F (175°C) for 5 minutes before filling.
- Add a pinch of cayenne pepper for a subtle kick of heat.
