Creamy Stuffed Seafood Bread (Printable Version)

Crusty bread filled with creamy shrimp, crab, scallops and bubbling cheese topped with fresh herbs.

# Ingredients:

→ Bread

01 - 1 large crusty artisan bread bowl (e.g., sourdough), hollowed

→ Seafood

02 - 200 grams shrimp, peeled and deveined
03 - 150 grams fresh crab meat
04 - 150 grams scallops

→ Sauce

05 - 30 grams unsalted butter
06 - 3 cloves garlic, minced
07 - 1 small shallot, finely chopped
08 - 120 milliliters heavy cream
09 - 50 grams cream cheese
10 - 15 milliliters fresh lemon juice

→ Cheese

11 - 40 grams grated Parmesan cheese, divided
12 - 80 grams shredded mozzarella cheese, divided

→ Garnish & Seasoning

13 - 15 grams fresh parsley, chopped
14 - Salt, to taste
15 - Black pepper, to taste

# Steps:

01 - Set oven to 190°C to prepare for toasting the bread bowl and baking the filled dish.
02 - Using a sharp knife, cut off the top of the bread bowl and hollow out the soft interior, leaving a thick crust. Place on a baking sheet and toast in the oven for 8–10 minutes until the inside crisps to prevent sogginess.
03 - In a skillet over medium heat, melt butter. Add minced garlic and finely chopped shallot, cooking until fragrant and translucent, approximately 2–3 minutes.
04 - Add shrimp and scallops to the skillet. Cook until opaque but still tender, about 3–4 minutes. Stir in crab meat last and warm gently without overcooking.
05 - Reduce heat to low. Pour in heavy cream, then add cream cheese, lemon juice, salt, and pepper. Stir constantly until cream cheese is fully melted and the sauce is smooth and homogenous.
06 - Fold half the Parmesan and mozzarella into the seafood sauce, stirring until cheeses melt and combine evenly.
07 - Spoon the creamy seafood mixture into the toasted bread bowl. Evenly sprinkle the remaining Parmesan and mozzarella on top.
08 - Return the filled bread bowl to the oven. Bake for 12–15 minutes until the cheese topping is bubbly and golden brown.
09 - Remove from oven and sprinkle with chopped fresh parsley. Serve immediately while warm.

# Notes:

01 - To prevent soggy bread, thoroughly toast the hollowed bread bowl before filling.
02 - Avoid overcooking seafood during sautéing; it finishes cooking in the oven to maintain tenderness.
03 - Fresh lemon juice brightens the sauce significantly more than bottled alternatives.

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