Stuffed Seafood Bread Bowl

Presented by Chef Kendric

Ingredients:

**Pasta & Bowl:**

1 large **bread bowl** (artisan bread like sourdough, hollowed out)

8 oz **penne pasta**, cooked al dente

**Seafood:**

6-8 **jumbo shrimp**, peeled, deveined, and cooked

4 oz **lump crab meat**

4 oz **snow crab leg meat**, shredded

**Cheese Sauce:**

1 cup **heavy cream**

2 tbsp **butter**

1 tbsp **all-purpose flour** (optional, for thickening)

1 cup **mozzarella cheese**, shredded

½ cup **Parmesan cheese**, grated

**Seasoning:**

2 cloves **garlic**, minced

1 tsp **Old Bay seasoning** (or Cajun seasoning)

1 tsp **paprika**

**Salt and pepper** to taste

**Garnish:**

Fresh **parsley**, chopped

Extra **mozzarella** and **Parmesan** for topping

Instructions:

**Prepare the Bread Bowl:**

Preheat the oven to 350°F (175°C).

Carefully hollow out the bread, leaving about 1 inch of bread around the sides to form a sturdy bowl.

Brush the inside with olive oil or butter and toast in the oven for about 10 minutes until crispy. Set aside.

**Cook the Pasta:**

Boil the penne pasta in salted water until al dente. Drain and set aside.

**Prepare the Seafood:**

In a skillet, melt 1 tbsp of butter over medium heat. Sauté the garlic until fragrant.

Add the shrimp and cook until pink (about 2-3 minutes per side). Set aside.

Gently toss the crab meat (lump and snow crab) in the same skillet to heat through.

**Make the Cheese Sauce:**

In a saucepan, melt 2 tbsp of butter. Stir in the flour if using, and cook for 1 minute to make a roux.

Gradually whisk in the heavy cream and bring to a simmer.

Stir in the mozzarella and Parmesan cheese, whisking until smooth and melted.

Add Old Bay seasoning, paprika, salt, and pepper. Simmer until thickened.

**Assemble the Dish:**

Mix the cooked pasta with the cheese sauce, ensuring the pasta is fully coated.

Gently fold in the cooked shrimp, lump crab, and snow crab leg meat.

**Fill the Bread Bowl:**

Place the seafood and pasta mixture inside the toasted bread bowl.

Top with extra mozzarella and Parmesan cheese.

**Bake:**

Place the stuffed bread bowl back in the oven at 375°F (190°C) for 10-15 minutes until the cheese on top is melted and golden brown.

**Garnish and Serve:**

Remove from the oven and garnish with fresh parsley.

Serve hot and enjoy the cheesy, seafood-filled goodness!