Creamy Stuffed Seafood Bread Bowls – A Decadent Treat

Serving: These are best enjoyed fresh, paired with a light salad or steamed veggies.
Storage: Store leftover filling separately in an airtight container in the refrigerator for up to 2 days.
Reheating: Warm the filling in a skillet over low heat, then stuff into freshly toasted bread bowls.
Variations
Spicy Kick: Add ¼ tsp cayenne pepper or a dash of hot sauce for some heat.
Cheesy Twist: Mix in Gouda or Monterey Jack for extra richness.
Lighter Option: Swap heavy cream for half-and-half for a lighter texture.
FAQ
Can I use canned crab meat?
Yes! Drain it well before using for the best texture.

What kind of bread works best?
Sourdough bread bowls hold up well, but ciabatta or French bread also work.

Can I make the filling ahead of time?
Absolutely! Prepare and refrigerate the filling, then stuff and bake the bread bowls when ready to serve.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Servings: 4 servings | Calories: Approx. 450 kcal per serving