Stuffed Seafood Bread Bowl: A Cozy, Creamy, Crowd-Pleasing Delight
A creamy, savory mix of shrimp, crab, and scallops in a garlicky cheese sauce, served piping hot in a toasted sourdough bread bowl. Perfect for cozy dinners and special gatherings.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
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1 large round sourdough loaf
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1 tbsp olive oil or melted butter (for brushing)
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1/2 lb shrimp, peeled and deveined
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1/2 lb bay scallops
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1/2 lb lump crab meat
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3 tbsp unsalted butter
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2 shallots, finely chopped
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3 garlic cloves, minced
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2 tbsp all-purpose flour
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1/2 cup dry white wine
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1 cup seafood stock (or chicken broth)
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1 cup heavy cream
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1/2 cup grated Gruyère or Parmesan cheese
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1 tbsp chopped fresh parsley
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1/2 tsp fresh thyme (or 1/4 tsp dried)
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Salt and black pepper to taste
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1/4 cup breadcrumbs (optional, for topping)
Instructions
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Preheat oven to 375°F. Cut the top off the bread loaf and hollow out the inside. Brush the interior with olive oil or butter and toast for 10 minutes.
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In a skillet, melt 1 tbsp butter and sauté shrimp and scallops until opaque (3–4 minutes). Set aside.
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Add 2 tbsp butter to the skillet, then sauté shallots and garlic until soft. Stir in flour to form a roux.
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Slowly whisk in white wine and seafood stock. Let simmer until thickened.
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Add cream, stir, then mix in cheese until melted and smooth.
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Fold in seafood and herbs. Season with salt and pepper. Simmer on low for 2–3 minutes.
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Spoon mixture into toasted bread bowl. Top with breadcrumbs and extra cheese if desired.
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Bake 10–12 minutes until bubbly and golden.
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Serve hot with bread lid or crusty slices on the side.
Notes
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Use mini sourdough rolls for individual servings.
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Swap scallops with cod or omit for shellfish-free version.
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Filling can be made a day ahead and reheated.