Few dishes offer the cozy indulgence of a Stuffed Seafood Bread Bowl. A golden-crusted sourdough loaf cradles a rich, creamy mixture of tender shrimp, succulent crab meat, and melted cheese—each bite a decadent treat that warms from the inside out. It’s a satisfying fusion of a comforting chowder and a crispy-edged baked dip, all in one edible vessel.
This recipe is all about balance and texture. The shrimp is lightly sautéed for a tender bite, while the sweet crab brings a buttery, delicate contrast. The creamy filling, thickened with a touch of flour and enriched with cheeses, is smooth and luscious without being too heavy. Toasting the bread bowl before stuffing it helps maintain a crisp outer shell that holds up beautifully under the hot filling.
A touch of garlic and paprika adds a savory backbone and slight warmth, while fresh parsley brings brightness that lifts the richness of the seafood. The result is something deeply flavorful, layered with savory complexity, and perfect for a special dinner or impressive appetizer course.
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It’s also highly adaptable—serve it as an entrée for four, or as a shareable starter for a crowd. And don’t discard those bread tops—they’re ideal for dipping into the creamy center. This is comfort food with a coastal twist, and it’s bound to become a favorite.
Servings: 4
Total Time: 40 minutes
Ingredients :
- 4 small round sourdough bread loaves (about 6 inches wide)
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 lb shrimp, peeled, deveined, and chopped
- 1/2 lb lump crab meat
- 1 tablespoon all-purpose flour
- 1 cup half-and-half or heavy cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Pinch of paprika (optional)
- 1 tablespoon fresh parsley, chopped
Instructions:
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