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Stuffed Seafood Bread Bowl

A comforting and impressive dish featuring a crusty sourdough loaf filled with a warm, creamy mixture of shrimp, crab, and scallops, baked until golden and bubbling.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Bread Bowl
  • 1 large sourdough round bread bowl
For the Seafood Filling
  • ½ lb shrimp, peeled and deveined
  • ½ cup lump crab meat
  • ½ cup scallops
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • ½ cup heavy cream
  • 2 oz cream cheese
  • ¼ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cut the top off the sourdough bread bowl and gently hollow out the center, leaving a thick shell.
  3. Toast the hollowed bread in the oven for a few minutes until lightly crisp.
Cook the Aromatics
  1. In a skillet over medium heat, melt the butter.
  2. Add the minced garlic and finely chopped shallot. Sauté for about a minute until fragrant.
Add the Seafood
  1. Place the shrimp and scallops into the skillet and cook until they turn opaque.
  2. Gently fold in the lump crab meat and warm it through.
Create the Creamy Sauce
  1. Lower the heat, stirring in the heavy cream and cream cheese until smooth.
  2. Add lemon juice, salt, and black pepper to taste.
Melt the Cheese
  1. Add half of the Parmesan and half of the mozzarella cheese to the skillet.
  2. Stir until the cheeses melt completely into the sauce.
Fill the Bread Bowl
  1. Carefully spoon the seafood mixture inside the toasted bread bowl.
  2. Sprinkle with the remaining Parmesan and mozzarella.
Bake
  1. Bake in the oven for about 20–25 minutes until the cheese is melted and bubbly.
Serve
  1. Remove from the oven and sprinkle with chopped parsley.
  2. Serve immediately, using the removed bread pieces for dipping.

Notes

Use fresh seafood for best flavor. A squeeze of fresh lemon juice before serving can brighten the dish.