Description

A creamy and indulgent seafood medley of shrimp, crab, and scallops nestled in a crusty, toasted bread bowl. Perfect for cozy dinners or an impressive gathering centerpiece.

Ingredients

1 crusty round loaf (sourdough or Italian), hollowed out
1/2 lb shrimp, peeled, deveined, and chopped
1/2 lb lump crab meat (or imitation crab)
1/2 lb bay scallops
4 tbsp butter, divided
1 small onion, finely chopped
2 cloves garlic, minced
4 oz cream cheese
1 cup heavy cream
1/2 cup Parmesan cheese, grated
1 tsp Old Bay seasoning
1 tbsp lemon juice
2 tbsp chopped fresh parsley

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Instructions

Preheat oven to 375°F. Slice top off bread and hollow out center, leaving a 1-inch thick wall. Brush inside with melted butter and toast for 10-12 minutes.
In a skillet, melt 2 tbsp butter over medium heat. Sauté onion and garlic until translucent.
Add shrimp, scallops, and crab meat. Cook until just opaque, then remove from skillet and set aside.
Add remaining butter and cream cheese to skillet. Stir until melted. Add heavy cream, Parmesan, and Old Bay seasoning. Simmer until thickened, about 5 minutes.
Fold seafood back into the sauce. Stir in lemon juice.
Spoon mixture into toasted bread bowl. Bake for 10 minutes until bubbly and golden on top.
Garnish with parsley and serve warm.

Notes

Add cayenne or hot sauce for spice.
Use Gruyère, mozzarella, or cheddar for variation.
Filling can be served over rice, pasta, or mashed potatoes if bread bowl isn’t available.
Spinach, bell peppers, or mushrooms can be added for extra veggies.