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Instructions:
- Preheat oven to 375°F (190°C). Slice the tops off the sourdough loaves and hollow out the centers, leaving about 3/4 inch of bread as a shell. Place the hollowed loaves on a baking sheet and toast in the oven for 10 minutes.
- Meanwhile, melt the butter in a skillet over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
- Add chopped shrimp and cook until pink and opaque, about 3 minutes. Stir in the crab meat and cook for another minute.
- Sprinkle the flour over the seafood and stir well to coat. Slowly pour in the cream while stirring constantly, letting the mixture thicken slightly.
- Stir in the mozzarella and Parmesan until melted and smooth. Season with salt, pepper, and a pinch of paprika, if using. Remove from heat.
- Spoon the hot seafood filling into each toasted bread bowl until full. Sprinkle with chopped parsley.
- Return the filled bread bowls to the oven and bake for an additional 8 to 10 minutes, or until the tops are golden and bubbling.
- Serve each bread bowl on a plate with the toasted tops on the side for dipping.
Variations :
- Spicy Cajun Style: Add a dash of Cajun seasoning or a few drops of hot sauce for extra heat.
- Lobster Upgrade: Substitute lobster for crab for an upscale version.
- Vegetable Boost: Stir in chopped spinach, sautéed mushrooms, or roasted red peppers.
- Cheese Swap: Use Gruyère or fontina instead of mozzarella for a different flavor profile.
- Mini Appetizers: Use dinner roll-sized sourdoughs for party-friendly, individual portions.
Tips :
- Toasting the bread bowls before filling helps prevent sogginess and adds crunch.
- Use high-quality lump crab meat for the best texture and flavor.
- Keep the filling thick enough to hold its shape—don’t over-thin with too much cream.
- For a bubbly, golden top, broil the filled bowls for the last 2 minutes—but watch closely to avoid burning.
- Leftover filling? Serve it over pasta or rice the next day.
