Seafood Stuffed Bread Bowl

Ingredients

4 large round bread rolls or sourdough loaves

2 tbsp olive oil or melted butter (for brushing)

2 tbsp unsalted butter

1 tbsp olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

0.5 lb shrimp, peeled, deveined, and chopped

0.5 lb crab meat (lump or claw)

1 cup heavy cream (or half-and-half)

0.5 cup chicken or seafood broth

0.25 cup cream cheese, softened

0.5 cup shredded mozzarella cheese

0.5 cup grated Parmesan cheese

1 tsp Old Bay seasoning

0.25 tsp smoked paprika (optional)

Instructions

Preheat your oven to 375°F (190°C).

Cut the tops off the bread rolls or loaves and hollow out the centers, leaving a thick wall inside.

Brush the inside and outside of the bread bowls with olive oil or melted butter.

Bake the bread bowls for 10–15 minutes until they are golden and crispy.

While the bread is baking, heat butter and olive oil in a skillet over medium heat.

Add the chopped onion and sauté until it is softened. Then, add the minced garlic and cook until fragrant.

Add the chopped shrimp to the skillet and cook until they turn pink. Stir in the crab meat.

Pour in the cream and broth, stirring to combine all ingredients.

Add in the cream cheese, mozzarella, and Parmesan cheese, mixing until everything is smooth and creamy.

Season the mixture with Old Bay seasoning, smoked paprika (if using), salt, and pepper to taste. Let it simmer gently for a few minutes until thickened.

Spoon the seafood filling into the prepared bread bowls and sprinkle extra mozzarella or Parmesan on top.

Bake the stuffed bread bowls for an additional 5–10 minutes until the cheese is melted and bubbly.

Garnish with fresh parsley before serving.