Creamy Seafood Bread Bowls with Shrimp, Crab, and Lobster
These seafood bread bowls are a rich and comforting dish filled with a creamy, well-seasoned seafood mixture and served inside toasted sourdough bread. The recipe brings together shrimp, crab meat, lobster, and crawfish tails, all simmered gently in seafood stock and finished with heavy cream for a smooth, flavorful filling.
Cooked on the stovetop and finished in the oven, this dish delivers bold savory flavors with a tender seafood texture and a lightly crisp bread bowl. Aromatics like onion and garlic form the base, while spices such as Creole seasoning, paprika, thyme, and optional blends add depth and warmth. It’s a hearty, satisfying meal perfect for seafood lovers.
Creamy Seafood Bread Bowls with Shrimp, Crab, and Lobster
Course: DinnerCuisine: American SeafoodDifficulty: Medium4
servings20
minutes20
minutes~520
kcalIngredients
1 onion
1 cup crab meat
½ cup lobster tail meat
½ cup crawfish tail meat
1 lb jumbo shrimp, peeled and deveined
1 teaspoon garlic powder
1 teaspoon Creole seasoning
1 teaspoon paprika
¼ teaspoon black pepper (plus additional ¼ teaspoon later)
¼ teaspoon salt
1 tablespoon olive oil
2 teaspoons unsalted butter
2 teaspoons minced garlic
1 teaspoon dried thyme leaves
1 teaspoon Old Bay seasoning or Creole seasoning
1 teaspoon cilantro lime seasoning (optional)
1 cup seafood stock or fish stock
½ cup heavy cream (adjust to thickness preference)
Store-bought sourdough bread
Directions
- Prepare the onion
Remove the outer layer of the onion, then thinly slice it. Dice the slices into small, fine pieces and set aside for later use. - Season the shrimp
In a bowl, add the peeled and deveined shrimp. Season with garlic powder, Creole seasoning, paprika, black pepper, and salt. Stir well to evenly coat the shrimp. - Cook the shrimp
Place the shrimp in a pan and cook over medium to high heat for about 3 to 4 minutes per side, just until they turn pink. Be careful not to overcook, as shrimp can become rubbery. Set aside once cooked. - Sauté the aromatics
In a pan over medium to high heat, add olive oil and unsalted butter. Once melted, add the diced onion and minced garlic. Sauté for about 3 to 4 minutes, until the onion softens and the garlic becomes fragrant. - Preheat the oven
Preheat the oven to 350°F (175°C) while continuing with the seafood mixture. - Combine the seafood
Add the cooked shrimp, crawfish tail meat, lobster tail meat, and crab meat to the pan with the onions and garlic. Stir gently to combine. - Season the mixture
Add dried thyme leaves, Old Bay or Creole seasoning, black pepper, and cilantro lime seasoning. Stir well to distribute the seasonings evenly. Additional seasonings can be adjusted to taste. - Add seafood stock and simmer
Pour in the seafood stock or fish stock. Stir and allow the mixture to simmer for about 5 minutes so the seafood absorbs the flavors. - Prepare the bread bowls
Using store-bought sourdough bread, carefully hollow out the center, leaving about a ½-inch wall all around. Set the bread bowls aside. - Finish with cream
Add heavy cream to the seafood mixture, adjusting the amount based on desired thickness. Let it cook for another 2 to 3 minutes until slightly thickened. - Toast the bread bowls
Place the hollowed sourdough bread on a parchment-lined baking sheet. Toast in the oven for 3 to 5 minutes, until lightly crisp but not too hard. - Assemble and serve
Once the bread bowls are toasted, ladle the hot seafood mixture into each bread bowl and serve immediately.
Recipe Video
Notes
- Avoid overcooking the shrimp during the initial cook, as they will continue to heat again when combined with the rest of the seafood, helping keep them tender and juicy.
