Description
A deliciously creamy and cheesy stuffed seafood bread bowl featuring shrimp, crab meat, and scallops in a luscious garlic cream sauce, baked to golden perfection inside a crusty artisan bread bowl. Perfect for sharing and serving as a hearty appetizer or main course.
Ingredients
Scale
Seafood Mixture
- ½ pound large shrimp, peeled and deveined
- ½ cup fresh crab meat, picked over for shells
- ½ cup sea scallops, side muscle removed
Sauce and Cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- ½ cup heavy cream
- 2 ounces cream cheese, softened
- ¼ cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Bread Bowl
- 1 large crusty bread bowl (sourdough or artisan round)
- Reserved bread pieces from hollowing the bread bowl for dipping
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the bread bowl: Preheat your oven to 375°F. Cut the top off the bread bowl and carefully hollow out the center, leaving about ¾-inch thick walls to maintain structure. Keep the hollowed-out bread pieces for dipping later. Toast the bread bowl in the oven for 8-10 minutes until it becomes lightly golden and crisp.
- Sauté aromatics: In a large skillet over medium heat, melt the butter. Add minced garlic and finely chopped shallot, cooking gently for 1-2 minutes until fragrant and softened, making sure not to brown them.
- Cook the seafood: Add the shrimp and scallops to the skillet, sautéing for 2-3 minutes until the shrimp turn pink and the scallops are just opaque. Then gently fold in the crab meat, heating through for an additional minute without overcooking.
- Create the creamy sauce: Reduce heat to low, then pour in the heavy cream. Add softened cream cheese, fresh lemon juice, salt, and black pepper. Stir gently until the cream cheese melts fully and the sauce becomes smooth and creamy.
- Add cheeses: Stir in half of the Parmesan and mozzarella cheese until melted and well combined. Taste the mixture and adjust seasoning with additional salt or pepper if needed.
- Fill the bread bowl: Spoon the warm, creamy seafood mixture carefully into the toasted bread bowl, ensuring an even fill without breaking the bread walls.
- Top with remaining cheese and bake: Evenly spread the remaining Parmesan and mozzarella cheese over the top of the stuffed bread bowl. Place it on a baking sheet and bake in the preheated oven for 12-15 minutes until the cheese is melted, bubbly, and golden brown.
- Garnish and serve: Remove from the oven and immediately sprinkle fresh chopped parsley over the top for a vibrant finish. Serve hot, accompanied by the reserved bread pieces, perfect for dipping into the creamy seafood filling.
Notes
- Use fresh seafood for best flavor and texture.
- Ensure the bread bowl walls remain thick enough to hold the filling without leaking.
- You can substitute the bread bowl with a large round sourdough loaf if preferred.
- For a spicier kick, consider adding a pinch of crushed red pepper flakes when cooking the garlic and shallots.
- Leftovers can be reheated in the oven to maintain the crispy bread texture.
