Stuffed Seafood Bread Bowl (Print Version)
# Ingredients:
→ Bread Bowls
01 -
2 large or 4 small round loaves of sourdough or French bread
02 -
1–2 tablespoons melted butter or olive oil, for brushing
→ Seafood Filling
03 -
2 tablespoons unsalted butter
04 -
1 small onion, finely diced
05 -
2 cloves garlic, minced
06 -
60 g all-purpose flour
07 -
240 ml whole milk
08 -
120 ml heavy cream
09 -
50 g grated Parmesan cheese
10 -
50 g shredded mozzarella cheese (optional)
11 -
0.5 teaspoon Old Bay seasoning or Cajun seasoning
12 -
Salt and freshly ground black pepper, to taste
13 -
225 g raw shrimp, peeled, deveined, and chopped
14 -
120 g lump crab meat or imitation crab
15 -
Optional: 120 g small scallops or chopped cooked lobster
→ Finishing & Garnish
16 -
Fresh parsley or chives, chopped, for garnish
17 -
Optional: lemon wedges, for serving
# Instructions:
01 -
Preheat oven to 190°C. Slice tops off the bread loaves and hollow out the centers, leaving a 2–3 cm shell. Brush the interior with melted butter or olive oil. Bake for 10 minutes until crisped and golden. Set aside.
02 -
In a large skillet over medium heat, melt the butter. Add the onion and sauté for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
03 -
Sprinkle in the flour and stir constantly for 1 minute to form a light roux. Slowly whisk in milk and heavy cream, mixing until smooth. Bring to a gentle simmer.
04 -
Stir in Parmesan, mozzarella if using, Old Bay or Cajun seasoning, and season with salt and black pepper to taste.
05 -
Add chopped shrimp to the sauce and cook for 2–3 minutes, stirring, until pink and opaque. Gently fold in crab meat, and scallops or lobster if using, then cook for 1–2 minutes to heat through.
06 -
Spoon the hot seafood filling evenly into the toasted bread bowls. If desired, top with additional grated cheese and broil for 1–2 minutes until bubbly and golden.
07 -
Garnish each bread bowl with chopped parsley or chives. Serve immediately with bread tops or crusty slices, and lemon wedges on the side if desired.
# Notes:
01 -
For extra spice, add cayenne pepper or a few dashes of hot sauce to the seafood base.
02 -
To make gluten-free, use gluten-free bread and replace flour with cornstarch mixed with a little cold milk.
03 -
Enhance richness by adding Gruyère or Fontina cheese to the filling.