Bread Bowls

Creamy Shrimp & Crab Bread Bowls

Serves: 4

Prep Time: 15 min

Cook Time: 20 min

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Ingredients:

For the filling:

1/2 lb shrimp, peeled, deveined, chopped

1/2 lb lump crab meat (real or imitation)

2 tbsp butter

2 cloves garlic, minced

1/4 cup onion, finely chopped

2 tbsp flour

1 cup heavy cream (or half & half)

1/2 cup milk

1/2 cup shredded mozzarella or Monterey Jack

1/4 cup grated Parmesan

1/2 tsp Old Bay seasoning

Salt & black pepper to taste

Pinch of cayenne or paprika (optional)

Fresh parsley, chopped (for garnish)

For the bread bowls:

4 small round crusty bread loaves (like sourdough boules)

Olive oil or melted butter (for brushing)

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Instructions:

1. Prep the bread bowls:

Preheat oven to 350°F (175°C).

Cut a circle on top of each bread loaf and hollow out the insides to make a bowl (save the tops and some of the bread bits for dipping).

Brush the insides lightly with olive oil or butter.

Bake bread bowls for 8–10 minutes to crisp them up. Set aside.

2. Make the seafood filling:

In a large skillet, melt butter over medium heat.

Add garlic and onion, sauté until soft.

Stir in flour and cook for 1 minute to make a roux.

Slowly whisk in cream and milk until smooth. Simmer until slightly thickened.

Stir in cheese, Old Bay, cayenne (if using), salt, and pepper.

Add shrimp and cook 2–3 minutes until pink.

Gently fold in crab meat and warm through.

3. Assemble and serve:

Spoon the creamy seafood mixture into warm bread bowls.

Garnish with parsley and an extra sprinkle of Parmesan if you like.

Serve with the cut-out bread chunks or a side salad.