Stuffed Seafood Bread Bowl
This rich and creamy Stuffed Seafood Bread Bowl is loaded with shrimp, crab, and scallops — all nestled in a crispy garlic bread bowl. The ultimate cozy comfort food for seafood lovers!
Equipment
- Large saucepan
- Oven
- Bread knife
Ingredients
For the Soup
- 2 tbsp unsalted butter
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1/4 cup all-purpose flour
- 3 cups seafood stock
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1 tsp Old Bay seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
- 1/2 lb shrimp peeled and deveined
- 1/2 lb lump crab meat
- 1/2 lb scallops cleaned and patted dry
- 1/4 cup fresh parsley chopped
- salt and pepper to taste
For the Bread Bowls
- 4 crusty bread rolls sourdough or artisan rolls work best
- 2 tbsp olive oil
- 1/2 tsp garlic powder
Instructions
- In a large saucepan, melt butter over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Stir in garlic and cook another minute.
- Sprinkle flour over the mixture, stirring constantly for 1–2 minutes to form a roux. Gradually whisk in seafood stock until smooth.
- Add heavy cream, wine, Old Bay, paprika, and cayenne. Simmer for 5 minutes, stirring occasionally.
- Add shrimp, crab meat, and scallops. Simmer gently for about 5 minutes or until seafood is just cooked through.
- Stir in fresh parsley. Season with salt and pepper to taste. Remove from heat and keep warm.
- Preheat oven to 375°F. Cut a wide circle on top of each bread roll and hollow out the inside to make bowls. Brush with olive oil and garlic powder.
- Bake bread bowls for 10 minutes until lightly toasted. Remove and ladle in hot seafood mixture. Serve immediately with optional parmesan garnish.
Notes
To make this more like a crab dip bread bowl, reduce the seafood stock and stir in shredded cheese and cream cheese until thick and scoopable. Great for parties!