Description
This Stuffed Seafood Bread Bowl is a decadent and comforting dish featuring a creamy seafood chowder filled with shrimp, crab meat, and optional clams, served inside toasted sourdough bread bowls. Enhanced with classic Old Bay seasoning, garlic, and fresh parsley, it combines rich flavors with a fun and edible presentation, perfect for a hearty lunch or dinner.
Ingredients
Scale
Seafood Chowder Base
- 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
Seafood
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb lump crab meat
- 1/2 lb clams, cooked and shelled (optional)
Seasonings and Garnish
- 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
- Additional parsley or Old Bay seasoning for garnish
Bread Bowls
- 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 Bowls: Lightly brush the inside and edges of the hollowed bread bowls with olive oil. Bake them in a preheated oven at 350°F (175°C) for 10 minutes to toast slightly, then set aside.
- Sauté Onions: Heat olive oil and butter in a large skillet over medium heat. Add the finely diced onion and sauté until translucent, about 3 to 4 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
- Make the Roux: Sprinkle the all-purpose flour over the onion and garlic mixture and cook, stirring constantly, for about one minute to form a roux.
- Simmer Soup Base: Gradually stir in the heavy cream, seafood or chicken broth, Old Bay seasoning, and cayenne pepper if using. Simmer the mixture for 5 to 7 minutes until it thickens slightly.
- Add Seafood: Gently fold in the lump crab meat, shrimp, and optional clams. Cook for an additional 1 to 2 minutes until the seafood is warmed through and cooked.
- Season and Finish: Stir in the lemon juice, chopped fresh parsley, and adjust seasoning with salt and pepper to taste.
- Garnish: Garnish the seafood chowder with additional parsley or a sprinkle of Old Bay seasoning for color and extra flavor.
- Serve: Ladle the hot seafood chowder into the toasted sourdough bread bowls and serve immediately with the hollowed-out bread for dipping.
Notes
- For a spicier flavor, increase the cayenne pepper cautiously.
- Clams are optional but add an authentic seafood flavor and texture.
- Use fresh parsley for the best garnish, but dried can be substituted in a pinch.
- Make sure not to overcook the seafood to keep it tender and juicy.
- This dish pairs well with a crisp green salad or steamed vegetables.
