Seafood Bread Bowl Recipe
Restaurant-quality seafood bread bowls featuring tender shrimp, crab, and scallops in a rich, creamy sauce, all nestled in a crispy sourdough bowl. This impressive dish is surprisingly easy to make and perfect for special occasions.
Ingredients
- 1 large crusty bread bowl (sourdough) must be sturdy with thick crust
- 1/2 pound large shrimp peeled and deveined
- 1/2 cup fresh crab meat picked over for shells
- 1/2 cup sea scallops side muscle removed
- 2 tablespoons unsalted butter room temperature works best
- 2 garlic cloves minced finely
- 1 medium shallot finely chopped
- 1/2 cup heavy cream full-fat for best results
- 2 ounces cream cheese softened
- 1/4 cup Parmesan cheese freshly grated preferred
- 1/2 cup mozzarella cheese shredded
- 1 tablespoon fresh lemon juice from about 1/2 lemon
- 2 tablespoons fresh parsley chopped
- salt to taste, start with 1/2 teaspoon
- black pepper freshly ground, to taste
Instructions
Prepare the Bread Bowl
- Preheat oven to 375°F. Using a serrated knife, cut a circle around the top of the bread bowl about 1 inch from the edge. Remove the lid and set aside.
- Hollow out the bread bowl using your hands or a spoon, leaving walls about 3/4-inch thick. Save the scooped bread pieces for dipping.
- Place the hollowed bread bowl on a baking sheet and toast in the oven for 8-10 minutes until the inside is golden and slightly crispy. Remove and set aside.
Cook the Seafood
- In a large skillet over medium heat, melt the butter. Add minced garlic and chopped shallot, stirring for about 2 minutes until fragrant and translucent. Do not brown.
- Add shrimp and scallops to the aromatic butter. Cook for 2-3 minutes, just until shrimp turns pink and scallops become opaque. Do not overcook.
- Gently fold in the crab meat using a light touch to keep lumps intact. Heat for 1 minute, then remove skillet from heat.
Make the Cream Sauce
- Return the skillet to low heat. Pour in heavy cream and add chunks of softened cream cheese. Stir gently and consistently for about 3 minutes until cream cheese melts completely.
- Squeeze in fresh lemon juice and season with salt and pepper. Taste and adjust seasoning as needed.
- Add half of the Parmesan and mozzarella cheese. Stir until cheeses melt and the sauce thickly coats the back of a spoon.
Assemble and Bake
- Spoon the seafood mixture into the toasted bread bowl, filling generously but leaving about 1/2 inch from the rim to prevent overflow.
- Sprinkle the remaining Parmesan and mozzarella cheese over the top in an even layer.
- Bake for 12-15 minutes until the cheese melts and develops golden-brown spots. The top should bubble vigorously.
- Sprinkle fresh chopped parsley over the top. Serve immediately while cheese is stretchy and bread is crispy.
Notes
Seafood Substitutions: Can use all shrimp, lobster chunks, or firm white fish like cod or halibut. Keep total seafood at about 1.5 pounds.
Cheese Variations: Try Gruyere for nutty sophistication, Fontina for creamy sweetness, or sharp white cheddar for tang.
Make-Ahead Tip: Prepare the seafood filling up to 24 hours early and refrigerate. Reheat gently before filling a freshly toasted bread bowl. Never assemble more than 30 minutes before baking.
Storage: Separate filling from bread bowl before storing. Refrigerate filling in airtight container up to 3 days. Reheat gently with a splash of cream and use a fresh bread bowl.
Lighter Version: Use half-and-half instead of heavy cream and reduce cheese amounts by one-third. Add sautéed spinach or mushrooms for extra volume.