Description
This Stuffed Seafood Bread Bowl is a comforting and flavorful dish featuring a creamy seafood stew packed with shrimp, crab meat, and optional clams. The stew is thickened with a buttery roux and enriched with cream, seasoned with Old Bay and a touch of cayenne for gentle heat. Served inside a crisp, toasted sourdough bread bowl, it’s perfect for a cozy meal that combines seafood richness with the satisfying crunch of fresh bread.
Ingredients
Seafood Stew
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb lump crab meat
- 1/2 lb clams, cooked and shelled (optional)
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Bread Bowl
- 4 large sourdough bread bowls
- 1 tablespoon olive oil (for brushing)
Instructions
- Prepare the bread bowls: Slice the top off each sourdough bread loaf and hollow out the inside, leaving a sturdy shell to hold the soup.
- Toast the bread bowls: Lightly brush the inside and edges with olive oil and bake for 10 minutes to toast slightly. Set aside.
- Sauté the onions: Heat olive oil and butter in a saucepan over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes.
- Add garlic: Stir in the minced garlic and cook for 1 minute to release its aroma.
- Make the roux: Sprinkle in the flour and cook for another minute, stirring constantly to form a light roux that will thicken the stew.
- Add liquids and seasoning: Slowly stir in the heavy cream, seafood or chicken broth, Old Bay seasoning, and cayenne pepper if using. Simmer the mixture for 5–7 minutes until it thickens slightly.
- Add seafood: Gently fold in the crab meat, clams (if using), and shrimp. Cook for 1–2 more minutes until the seafood is warmed through and cooked.
- Finish with lemon and herbs: Stir in the lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper to your preference.
- Garnish: Sprinkle additional parsley or a dash of Old Bay seasoning on top for extra flavor and presentation.
- Serve: Ladle the hot seafood stew into the toasted sourdough bread bowls and serve immediately, offering the hollowed-out bread for dipping.
Notes
- For a spicier kick, increase the cayenne pepper cautiously.
- Clams are optional but add a nice briny flavor to the stew.
- If sourdough bread bowls are unavailable, sturdy round bread loaves or bread bowls can be used as substitutes.
- To make prep easier, use pre-cooked seafood if short on time.
- To store leftovers, keep the stew and bread separate to prevent sogginess.
