Description
Irresistible Stuffed Seafood Bread Bowls are decadent, creamy, and cheesy delights filled with shrimp and crab in a rich sauce, all served inside crispy, golden bread bowls. Perfect for an elegant meal or cozy indulgence.
Ingredients
Units
Scale
- 4 small round bread loaves (sourdough or French bread)
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb imitation crab or real crab meat
- 3 cloves garlic, minced
- 1 small onion, chopped
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup heavy cream or half-and-half
- 1/2 cup seafood or chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (for topping)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Cut tops off bread loaves and hollow out centers to create bowls. Place on baking sheet.
- In a skillet over medium heat, melt butter and sauté onions and garlic until fragrant.
- Add shrimp and crab, cooking until shrimp turns opaque. Remove seafood and set aside.
- Add more butter if needed, stir in flour to form a roux, and cook 1–2 minutes.
- Slowly whisk in broth and cream, stirring constantly until thickened.
- Return seafood to skillet, stir in Parmesan, salt, pepper, and paprika. Simmer for 2–3 minutes.
- Spoon seafood mixture into hollowed bread bowls. Top with shredded mozzarella.
- Bake for 10–12 minutes until cheese is melted and bubbly.
- Garnish with parsley and serve hot.
Notes
- Use dense bread like sourdough for best structure.
- Pre-bake bread bowls for 5–7 minutes to prevent sogginess.
- Add a pinch of cayenne or Cajun seasoning for heat.
- The seafood mixture can also be served over pasta or rice.
- Store leftover filling separately and reheat with a splash of cream.
Nutrition
- Serving Size: 1 bread bowl
- Calories: 620
- Sugar: 4g
- Sodium: 820mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 170mg