Description
Delight in this savory stuffed seafood bread bowl, featuring a creamy blend of shrimp and lump crab meat nestled inside a toasted sourdough boule. Enhanced with aromatic garlic, onion, celery, and a touch of smoky paprika, this recipe offers a comforting, rich seafood bake perfect for special occasions or a hearty meal.
Ingredients
Scale
Seafood and Filling
- ½ pound shrimp, peeled, deveined, and chopped
- ½ pound lump crab meat, picked over for shells
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 tablespoon butter
- ¼ cup dry white wine (optional)
- ½ cup heavy cream
- 4 ounces cream cheese, softened
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- ¼ cup shredded Parmesan cheese
- 2 tablespoons chopped fresh parsley
Bread and Garnish
- 4 small round sourdough bread boules
- 2 tablespoons olive oil
- Lemon wedges for serving
Instructions
- Prepare the bread bowls: Preheat your oven to 375°F (190°C). Slice off the tops of the sourdough bread boules and carefully hollow out the centers, leaving about a ½-inch thick shell to hold the filling. Lightly brush the inside of each bread bowl with olive oil, place them on a baking sheet, and bake for 8 to 10 minutes until the bread is lightly crisped. Remove from the oven and set aside.
- Sauté the aromatics and seafood: In a large skillet, heat butter and olive oil over medium heat. Add the chopped onion and celery, sauté for 3 to 4 minutes until softened and fragrant. Add minced garlic and cook for an additional minute. Stir in the chopped shrimp and cook just until pink, about 2 to 3 minutes. Gently mix in the lump crab meat and cook for another 2 minutes, taking care not to break up the crab too much.
- Make the creamy seafood filling: If using, pour in the dry white wine to deglaze the skillet, allowing it to reduce for 1 to 2 minutes. Lower the heat, then add heavy cream, softened cream cheese, Old Bay seasoning, smoked paprika, cayenne pepper (if using), and salt and black pepper to taste. Stir continuously until the mixture is creamy and thickened, taking about 3 to 4 minutes.
- Finish the filling: Remove the skillet from heat, then fold in shredded Parmesan cheese and chopped fresh parsley, combining everything evenly.
- Fill and bake the bread bowls: Spoon the creamy seafood mixture into the toasted sourdough bread bowls. Place the filled bowls back onto the baking sheet and bake in the oven for 10 minutes until the filling is hot and bubbling.
- Serve: Remove from the oven and serve immediately, garnished with lemon wedges and extra fresh parsley if desired.
Notes
- Substitute scallops or lobster for the shrimp and crab to vary the seafood filling.
- You can use a seafood mix if preferred or to simplify preparation.
- To make ahead, prepare the seafood filling in advance and refrigerate separately. Fill the bread bowls and bake just before serving for best results.
- Use dry white wine to deglaze the pan for added depth of flavor, or omit it for a non-alcoholic version.
