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Stuffed Seafood Bread Bowl

Dive into this cozy and comforting stuffed seafood bread bowl, filled with savory seafood and a creamy broth, perfect for sharing with loved ones.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 tablespoon olive oil Use good-quality oil; it really elevates the flavor!
  • 2 tablespoons unsalted butter Keep it unsalted to control the overall saltiness in your dish.
  • 1 small onion, finely diced The base of your flavor—don’t skip this step!
  • 2 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
  • 2 tablespoons all-purpose flour This will help thicken your creamy base.
  • 4 cups seafood or chicken broth Choose a rich broth for depth of flavor.
  • 1 cup heavy cream Add richness, making every spoonful a delight.
  • 1/2 lb shrimp, peeled and deveined Sweet and succulent, a seafood lover’s dream!
  • 1/2 lb lump crab meat Lump crab adds a delightful sweetness and texture.
  • 1/2 lb clams, cooked and shelled Optional for those who love a bit of briny flavor!
  • 1/2 teaspoon Old Bay seasoning A classic seasoning that’s perfect for seafood!
  • 1/4 teaspoon cayenne pepper Optional for heat.
  • to taste None Salt and pepper Always taste as you go!
  • 1 tablespoon lemon juice Brightens up the rich flavors beautifully.
  • 2 tablespoons fresh parsley, chopped Add freshness and color at the end.
For the Bread Bowls
  • 4 large sourdough bread bowls These are your edible bowls, sturdy and flavorful!
  • 1 tablespoon olive oil (for brushing) This will give your bread that lovely golden touch.

Method
 

Preparation
  1. Slice the tops off each sourdough bread loaf and hollow out the inside, leaving a sturdy shell.
  2. Lightly brush the inside and edges with olive oil and bake for 10 minutes to toast slightly. Set aside.
  3. Add the onion and sauté until translucent, about 3–4 minutes.
  4. Stir in the garlic and cook for 1 minute.
  5. Sprinkle in the flour and cook for another minute, stirring constantly to form a roux.
Cooking
  1. Stir in the heavy cream, Old Bay seasoning, and cayenne pepper (if using). Simmer for 5–7 minutes to thicken slightly.
  2. Add the crab meat and clams (if using), cooking for 1–2 more minutes until warmed through.
  3. Stir in the lemon juice, parsley, and adjust the seasoning with salt and pepper.
  4. Garnish with additional parsley or Old Bay seasoning.
Serving
  1. Serve immediately, accompanied by the hollowed-out bread for dipping.

Notes

For time-saving, use a food processor to chop onion quicker. If your sauce is too thick, stir in more broth or cream until desired consistency. Feel free to add more seafood like cod or mussels for extra flair.