Seafood Stuffed Bread Bowl
A creamy, Cheesy Seafood Stuffed Bread Bowl filled with shrimp, crab meat, scallops, garlic, cream cheese, mozzarella, and Parmesan, then baked until golden and bubbly. This cozy appetizer is perfect for sharing and serving warm straight from the oven.
Ingredients
For the Bread Bowl
- 1 large round crusty bread loaf, such as sourdough or artisan-style bread
- 8 ounces peeled and deveined shrimp
- 4 ounces crab meat
- 4 ounces scallops
Sauce Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1/2 cup heavy cream
- 2 ounces cream cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
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Instructions
- Preheat the oven to 375°F. Slice off the top of the bread loaf, hollow out the center, and reserve the removed bread for serving. Place the hollowed loaf in the oven for 8 to 10 minutes, until lightly crisp.
- In a skillet over medium heat, melt the butter. Add the minced garlic and chopped shallot, then sauté until fragrant and softened.
- Add the shrimp and scallops to the skillet and cook until just opaque. Stir in the crab meat and warm it through.
- In a skillet over medium heat, melt 2 tablespoons of butter. Add chopped onion or shallot and cook until soft, about 3 to 4 minutes.
- Reduce the heat, then add the heavy cream, cream cheese, lemon juice, salt, and black pepper. Stir until the sauce is smooth and creamy.
- Add half of the Parmesan cheese and half of the mozzarella cheese, stirring gently until the cheese is just melted into the seafood mixture.
- Spoon the creamy seafood mixture into the toasted bread bowl. Sprinkle the remaining Parmesan and mozzarella over the top.
- Place the filled bread bowl on a baking tray and bake for 12 to 15 minutes, until the cheese is melted, bubbly, and golden.
- Remove from the oven, garnish with chopped fresh parsley, and serve immediately while hot.
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Note
For best results, avoid watery filling, do not overcook seafood, and serve with a side salad or extra bread chunks for dipping.