Name: Stuffed Seafood Bread Bowls : Creamy, Cheesy, and Loaded with Flavor
Ingredients: 4 small round bread bowls (sourdough or French rolls); 2 tablespoons butter; ½ small onion, finely chopped; 2 cloves garlic, minced; ½ lb shrimp, peeled, deveined, and chopped; ½ cup lump crab meat or imitation crab, shredded; ¼ cup all-purpose flour; 1½ cups milk or half-and-half; ½ cup shredded mozzarella or Monterey Jack cheese; ¼ cup grated Parmesan cheese; ½ teaspoon Old Bay seasoning (or paprika); Salt and black pepper, to taste; Optional garnish: chopped parsley or green onions

Description

These Stuffed Seafood Bread Bowls are the ultimate comfort meal with a seaside twist. Crusty sourdough rolls are filled with a rich, creamy seafood mixture made with shrimp, crab, and melted cheese, then baked until bubbly and golden. Easy enough for a weeknight, impressive enough for guests.

Ingredients

Scale

4 small round bread bowls (sourdough or French rolls)
2 tablespoons butter
½ small onion, finely chopped
2 cloves garlic, minced
½ lb shrimp, peeled, deveined, and chopped
½ cup lump crab meat or imitation crab, shredded
¼ cup all-purpose flour
1½ cups milk or half-and-half
½ cup shredded mozzarella or Monterey Jack cheese
¼ cup grated Parmesan cheese
½ teaspoon Old Bay seasoning (or paprika)
Salt and black pepper, to taste
Optional garnish: chopped parsley or green onions

Instructions

Preheat oven
Preheat oven to 375°F (190°C). Slice the tops off the bread bowls and carefully hollow out the centers, leaving about a ½-inch wall. Place on a baking sheet.
Sauté aromatics
Melt butter in a large skillet over medium heat. Add onion and cook 4–5 minutes until soft. Add garlic and cook 1 minute until fragrant.
Cook seafood
Add shrimp and crab to the skillet. Cook 2–3 minutes, stirring, until shrimp turn pink. Do not overcook.
Make the sauce
Sprinkle flour over the seafood and stir for 1 minute. Slowly whisk in milk. Simmer 3–4 minutes, stirring constantly, until thickened.
Add cheese & seasoning
Reduce heat to low. Stir in mozzarella, Parmesan, Old Bay, salt, and pepper until smooth and creamy. Taste and adjust seasoning.
Fill bread bowls
Spoon the hot seafood mixture evenly into the prepared bread bowls.
Bake
Bake for 10–15 minutes, until bubbly and lightly golden on top.
Garnish & serve
Sprinkle with parsley or green onions. Serve immediately with the bread tops on the side for dipping.

Notes

Don’t over-hollow – Thick walls keep the filling contained
Want extra richness? Use half-and-half instead of milk
Make ahead – Prepare filling up to 1 day in advance, reheat gently, then stuff and bake