Description
Rich and creamy seafood filling served in crispy, golden bread bowls makes for an indulgent and comforting meal perfect for seafood lovers.
Ingredients
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For the Seafood Filling:
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1/2 cup celery, finely chopped
- 1/2 cup carrots, finely chopped (optional)
- 1/4 cup all-purpose flour
- 2 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1/2 pound shrimp, peeled and chopped
- 1/2 pound crab meat (lump or imitation)
- 1/2 pound scallops, chopped (optional)
- 1/2 teaspoon Old Bay seasoning (or favorite seafood seasoning)
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
For the Bread Bowls:
- 4 small sourdough or crusty bread bowls
- 1 tablespoon olive oil or melted butter
- 1/2 teaspoon garlic powder
Instructions
Step 1: Prepare the Bread Bowls
- Preheat oven to 375°F (190°C).
- Slice off the tops of the bread bowls and hollow out the centers, leaving enough bread to maintain structure.
- Brush the inside and outside with olive oil or melted butter and sprinkle with garlic powder.
- Bake for 10–15 minutes, until lightly crispy.
Step 2: Make the Seafood Filling
- Heat olive oil in a large skillet or saucepan over medium heat.
- Sauté onion, garlic, celery, and carrots (if using) for 5–7 minutes until softened.
- Stir in flour and cook for 1–2 minutes to eliminate raw flour taste.
- Gradually whisk in seafood stock, stirring until smooth. Bring to a simmer.
- Stir in heavy cream and add shrimp, crab meat, and scallops. Cook for 5–7 minutes until seafood is fully cooked.
- Season with Old Bay, salt, and black pepper. Stir in Parmesan cheese and parsley.
Step 3: Assemble the Bread Bowls
- Remove bread bowls from the oven and ladle the seafood filling into each one.
- Top with additional Parmesan cheese, if desired.
Step 4: Serve
- Garnish with fresh parsley or paprika.
- Serve hot with the bread tops on the side for dipping.
Notes
- Seafood Options: Swap scallops for lobster or clams for a variation.
- Cream Substitute: Use half-and-half instead of heavy cream for a lighter version.
- Extra Crispiness: Bake the bread bowls longer for a crunchier texture.
