Description
Creamy shrimp, scallops, and crab are baked in a hollowed sourdough loaf for the ultimate seafood bread bowl—cheesy, rich, and perfect for dipping.
Ingredients
1 large round sourdough bread loaf
1 tablespoon butter
1/2 lb shrimp, peeled and chopped
1/2 lb scallops, chopped
1/2 cup lump crab meat
2 cloves garlic, minced
1 small onion, finely chopped
1 tablespoon all-purpose flour
3/4 cup heavy cream
1/2 cup milk
1 teaspoon Old Bay seasoning
Salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped
Instructions
Preheat oven to 375°F (190°C). Cut the top off the sourdough loaf and hollow out the center, leaving a 1-inch wall. Set aside.
In a skillet over medium heat, melt butter and sauté onion and garlic for 3 minutes.
Add chopped shrimp and scallops, season with salt, pepper, and Old Bay. Cook until seafood is opaque, about 3–4 minutes.
Sprinkle flour over the seafood, stir to coat, then slowly stir in heavy cream and milk. Cook until thickened.
Fold in crab meat, mozzarella, and half the Parmesan. Stir until smooth and creamy.
Spoon the mixture into the hollowed-out bread bowl. Top with remaining Parmesan.
Place on a baking sheet and bake for 15–20 minutes, until golden and bubbly.
Garnish with chopped parsley and serve warm with bread pieces for dipping.
Notes
Add lobster, clams, or mussels for more variety.
Spice it up with cayenne or jalapeños.
Try cheddar or Gruyère cheese for a flavor twist.
Bread bowl is best fresh; seafood filling can be made ahead.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baked, Stovetop
- Cuisine: American, Seafood
