Description
A comforting dish featuring a creamy seafood mixture of shrimp, crab, and optional clams, served in a toasted sourdough bread bowl.
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 off the tops, hollowing them out, and brushing the insides with olive oil. Toast in the oven for a few minutes until golden.
- In a saucepan, heat olive oil and butter. Sauté diced onion until translucent, about 3–4 minutes. Add minced garlic and cook for another minute.
- Sprinkle in flour to form a roux, stirring continuously. Gradually add the broth while whisking to avoid lumps, then incorporate the heavy cream.
- Add Old Bay seasoning and optional cayenne pepper. Let it simmer for 5–7 minutes until slightly thickened.
- Fold in shrimp, crab meat, and clams if using. Cook for another 1–2 minutes to warm through. Stir in lemon juice and parsley, seasoning with salt and pepper.
- Serve immediately in the hollow sourdough bread bowls, garnished with parsley or Old Bay seasoning.
Notes
Consider adding a splash of Worcestershire sauce or hot sauce for extra flavor. Prep the filling a day ahead for better flavor melding.