Description
A delightful stuffed seafood bread bowl filled with shrimp, crab, and clams in a creamy broth, perfect for family gatherings.
Ingredients
- 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
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb lump crab meat
- 1/2 lb clams, cooked and shelled (optional)
- 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
- 4 large sourdough bread bowls
- 1 tablespoon olive oil (for brushing)
Instructions
- Prepare sourdough bread bowls by slicing the tops and hollowing them out; brush with olive oil and toast in the oven.
- Heat olive oil and butter in a saucepan over medium heat; sauté onions until translucent for about 3-4 minutes.
- Add minced garlic and cook until aromatic, about 1 minute.
- Sprinkle in the flour and stir to form a roux, cooking until light golden.
- Gradually pour in the seafood or chicken broth while whisking to avoid lumps, then add heavy cream and stir well.
- Incorporate Old Bay seasoning and cayenne pepper, then let it simmer for 5-7 minutes until thickened slightly.
- Fold in shrimp, crab, and clams, cooking for another 1-2 minutes until heated through.
- Stir in lemon juice and parsley, then season with salt and pepper to taste.
- Garnish with additional parsley or Old Bay seasoning before serving hot in the hollow bread bowls.
Notes
Experiment with different seafood types and season to taste throughout the cooking process.
