Stuffed Seafood Bread Bowl (Print-Friendly Version)

Creamy seafood soup with shrimp and crab served inside toasted sourdough bowls for a comforting, flavorful meal.

# What You’ll Need to Make This:

→ Soup Base

01 - 15 ml olive oil
02 - 28 g unsalted butter
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 16 g all-purpose flour
06 - 950 ml seafood or chicken broth
07 - 240 ml heavy cream

→ Seafood

08 - 225 g shrimp, peeled and deveined
09 - 225 g lump crab meat
10 - 225 g clams, cooked and shelled (optional)

→ Seasonings

11 - 2.5 ml Old Bay seasoning
12 - 1.25 ml cayenne pepper (optional)
13 - Salt and pepper, to taste
14 - 15 ml lemon juice
15 - 8 g fresh parsley, chopped

→ Bread Bowls

16 - 4 large sourdough bread bowls
17 - 15 ml olive oil, for brushing

# How to Prepare:

01 - Preheat oven to 190°C. Slice tops off sourdough loaves and hollow out to form bowls, leaving a sturdy shell. Brush insides and edges with olive oil. Bake bowls for 10 minutes until lightly toasted. Set aside.
02 - In a large pot over medium heat, combine olive oil and butter until melted. Add diced onion and cook until translucent, 3–4 minutes. Stir in minced garlic and cook for 1 minute.
03 - Sprinkle flour into the pot and stir constantly for 1 minute to form a roux.
04 - Gradually whisk in seafood or chicken broth, ensuring the mixture is smooth. Bring to a gentle simmer. Add heavy cream, Old Bay seasoning, and cayenne pepper. Let simmer for 5–7 minutes to thicken slightly.
05 - Gently add shrimp to the soup and cook for 2–3 minutes, until pink and cooked through. Stir in crab meat and clams (if using) and cook an additional 1–2 minutes to heat through.
06 - Incorporate lemon juice and chopped parsley, then season with salt and pepper according to preference.
07 - Ladle hot seafood soup into the prepared sourdough bread bowls. Garnish with extra parsley or a sprinkle of Old Bay, and serve immediately with reserved bread.

# Extra Tips:

01 - Clams are optional and may be substituted with additional shrimp or crab if preferred.
02 - Soup can be prepared in advance and refrigerated for up to two days; reheat before serving.
03 - For a spicier profile, increase cayenne pepper or add a splash of hot sauce.

Return