Description
A rich and creamy stuffed seafood bread bowl combining succulent shrimp, lump crab meat, and clams in a flavorful, Old Bay-seasoned cream sauce served inside toasted sourdough bread bowls. Perfect for a comforting meal with a delightful seafood twist.
Ingredients
Scale
Seafood and Broth
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb lump crab meat
- 1/2 lb clams, cooked and shelled (optional)
- 4 cups seafood or chicken broth
Vegetables and Aromatics
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
Liquids and Fats
- 1 tablespoon olive oil (plus 1 tablespoon for brushing bread bowls)
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 tablespoon lemon juice
Seasonings and Binders
- 2 tablespoons all-purpose flour
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
Bread
- 4 large sourdough bread bowls
Instructions
- Prepare Bread Bowls: Slice the top off each sourdough bread loaf and hollow out the inside, leaving a sturdy shell to hold the soup.
- Toast Bread Bowls: Lightly brush the inside and edges of each hollowed bread bowl with olive oil, then bake for 10 minutes to toast slightly. Set aside.
- Sauté Onion: In a large pan or skillet, heat olive oil and unsalted butter over medium heat. Add the finely diced onion and sauté until translucent, about 3–4 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Make Roux: Sprinkle in the flour and cook for another minute, stirring constantly to form a roux that will thicken the sauce.
- Add Cream and Seasonings: Slowly stir in the heavy cream, then add Old Bay seasoning and cayenne pepper if using. Simmer gently for 5–7 minutes to allow the mixture to thicken slightly.
- Add Seafood: Incorporate the lump crab meat, clams (if using), and shrimp, cooking for 1-2 minutes until the seafood is warmed through and fully incorporated.
- Finish Seasoning: Stir in lemon juice and chopped fresh parsley, then adjust seasoning with salt and pepper to taste.
- Garnish: Optionally, garnish with additional parsley or a sprinkle of Old Bay seasoning before serving.
- Serve: Pour the hot seafood mixture into the toasted bread bowls and serve immediately. Use the hollowed-out bread pieces for dipping.
Notes
- Clams are optional; you can omit them if unavailable or if you prefer a simpler seafood flavor.
- Adjust cayenne pepper to control the heat level — omit for a milder dish.
- Use fresh seafood for the best flavor, but frozen can be used if properly thawed.
- Serve promptly to enjoy the bread bowls before they become soggy.
- Leftover stuffed bread bowls can be reheated gently on the stovetop or microwave, but bread may lose its crispness.
