If you’re craving something wonderfully indulgent and full of coastal charm, this Stuffed Seafood Bread Bowl Recipe is just the ticket. Imagine a crusty artisan bread bowl filled to the brim with a creamy, cheesy blend of shrimp, crab, and scallops, all infused with garlic, shallots, and a hint of lemon. The seafood mixture bakes to bubbly perfection under a golden layer of melted cheese, making every bite both comforting and luxurious. Whether it’s a cozy dinner or a show-stopping dish for guests, this recipe brings the fresh flavors of the sea wrapped in warm bread, creating an irresistible meal that’s as fun to eat as it is to make.
Ingredients You’ll Need
The magic of this Stuffed Seafood Bread Bowl Recipe comes from its simple yet vibrant ingredients. Each one plays a crucial role in building layers of flavor, texture, and color—from the creamy cheeses that bind everything together to the fresh seafood that adds a delicate sweetness and bite. Let’s gather what you need to get started.
- 1 large crusty bread bowl: A sturdy sourdough or artisan round works best to hold the creamy filling without getting soggy.
- ½ pound large shrimp, peeled and deveined: Fresh or thawed shrimp provide a sweet, tender seafood base.
- ½ cup fresh crab meat: Adds a delicate, sweet flavor that elevates the dish’s seaside appeal.
- ½ cup sea scallops: Remove the side muscle for the best texture and cook until just opaque.
- 2 tablespoons butter: Adds richness and helps sauté the aromatics beautifully.
- 2 cloves garlic, minced: Infuses the seafood mixture with a fragrant punch.
- 1 shallot, finely chopped: Provides a subtle sweetness that complements the shellfish perfectly.
- ½ cup heavy cream: Creates a luscious, velvety sauce that coats the seafood.
- 2 ounces cream cheese, softened: Boosts creaminess and helps bind the filling together.
- ¼ cup freshly grated Parmesan cheese: Adds a nutty, savory depth.
- ½ cup shredded mozzarella cheese: Melts to gooey perfection for a comforting finish.
- 1 tablespoon fresh lemon juice: Brightens the entire dish by cutting through the richness.
- 2 tablespoons fresh parsley, chopped: Finishes with a pop of vibrant green and fresh flavor.
- Salt and black pepper to taste: Essential for balancing and enhancing all the flavors.
How to Make Stuffed Seafood Bread Bowl Recipe
Step 1: Prepare Your Bread Bowl
First things first, preheat your oven to 375°F. Take your large bread bowl and carefully slice off the top, saving it for later dipping. Using a sharp knife or your hands, hollow out the soft center but leave about ¾ of an inch of bread wall so it can hold the filling without collapsing. Place the hollowed bowl and the bread pieces on a baking sheet and toast in the oven for 8 to 10 minutes until the bread becomes lightly golden and crisp on the edges. This step ensures your bread bowl stays sturdy and adds a wonderful texture contrast.
Step 2: Sauté Aromatics and Seafood
In a large skillet, melt butter over medium heat. Add the minced garlic and finely chopped shallot, cooking just 1 to 2 minutes until they become fragrant and soft but not brown. This brief sauté releases their sweet and savory notes that will marry beautifully with the seafood. Next, add the shrimp and scallops, cooking them for 2 to 3 minutes until the shrimp turn their signature pink and the scallops turn opaque but remain tender. Gently fold in the crab meat and warm through for another minute, being careful not to overcook the delicate shellfish.
Step 3: Create the Creamy Sauce
Lower the heat to keep everything gentle and pour in your heavy cream. Add the softened cream cheese, fresh lemon juice, salt, and black pepper. Stir slowly as the cream cheese melts into the cream, turning the mixture into a smooth, luscious sauce that hugs every piece of seafood. This is the heart of the Stuffed Seafood Bread Bowl Recipe’s creamy texture and rich flavor.
Step 4: Add the Cheeses
Sprinkle in half of the Parmesan and mozzarella cheeses and stir until melted and fully incorporated into your creamy seafood blend. Now is the perfect time to taste and adjust the seasoning so every bite is balanced and flavorful. The cheeses not only bring gooey goodness but also help thicken the filling just right for stuffing into the bread bowl.
Step 5: Stuff and Bake
With care, spoon the warm creamy seafood mixture into your toasted bread bowl, filling it to the brim. Then top it with the remaining Parmesan and mozzarella cheeses in an even layer. Pop the stuffed bread bowl onto your baking sheet and bake for 12 to 15 minutes. You’ll know it’s ready when the cheese is bubbling, melted, and golden brown on top — basically, pure visual deliciousness!
Step 6: Garnish and Serve
Remove the bowl from the oven and immediately sprinkle it with fresh chopped parsley for that bright pop of color and fresh herb aroma. Serve hot with the reserved toasted bread pieces perfect for scooping up every creamy, cheesy bite. This final step turns your dish into a feast for the eyes and the palate alike.
How to Serve Stuffed Seafood Bread Bowl Recipe
Garnishes
Fresh chopped parsley is a classic choice for garnish, adding a burst of color and a mild herbal freshness that perfectly offsets the rich seafood and cheeses. For a little extra zing, consider a light sprinkle of lemon zest or even a few thin slices of green onion to brighten each bite.
Side Dishes
The hearty richness of this dish pairs wonderfully with crisp, refreshing sides. Think simple green salads with a tangy vinaigrette, roasted vegetables like asparagus or green beans, or even a bowl of steamed broccoli. These lighter sides provide balance and keep the meal feeling fresh and satisfying, not overly heavy.
Creative Ways to Present
While the classic bread bowl looks stunning on its own, you can get creative by serving the stuffing in mini sourdough rounds for individual portions. Another fun idea is to accompany the filled bread bowl with assorted dipping sauces such as garlic butter or a zesty cocktail sauce, making it interactive and perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover stuffed seafood filling to an airtight container and store it in the refrigerator for up to 2 days. Keep the bread bowl separate if possible to maintain its crusty texture, or simply reheat everything together if you prefer it softer.
Freezing
This Stuffed Seafood Bread Bowl Recipe can be frozen, but it’s best to freeze the filling alone. Place the cooled seafood mixture in a freezer-safe container and freeze for up to 1 month. Avoid freezing the bread bowl, as it tends to lose its texture and crispness.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through to preserve the creamy texture and prevent the seafood from becoming rubbery. If reheating frozen filling, thaw it overnight in the fridge before warming. To keep the bread bowl crisp, toast it fresh or briefly warm it separately before serving.
FAQs
Can I use frozen seafood for this recipe?
Absolutely! Just be sure to thaw your shrimp, crab meat, and scallops fully and pat them dry before cooking to avoid excess moisture, which can make the filling watery.
What type of bread is best for the bread bowl?
A dense and crusty sourdough or artisan round is ideal—it holds up well to the creamy filling and toasting without falling apart.
Can I substitute other cheeses?
Yes! While Parmesan and mozzarella provide great flavor and meltiness, feel free to experiment with gouda, fontina, or even a sharp cheddar to personalize the taste.
Is this recipe very spicy?
Nope, this recipe focuses on rich, creamy, and fresh flavors without heat. You can always add a pinch of red pepper flakes if you want a little kick.
How do I make this recipe dairy-free?
For a dairy-free version, you can use coconut cream or cashew cream instead of heavy cream and cream cheese, and skip the cheese or use vegan cheese alternatives. Just keep in mind the flavor and texture will vary slightly.
Final Thoughts
This Stuffed Seafood Bread Bowl Recipe is one of those dishes that feels like a celebration on a plate, combining fresh, decadent seafood with creamy, cheesy goodness all nestled in a toasty bread bowl. It’s warm, inviting, and surprisingly easy to whip up for a weeknight treat or special occasion. I encourage you to give it a try—you might just discover your new favorite comfort food that feels fancy but is truly comforting and fun to share with loved ones.
Print
Stuffed Seafood Bread Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A rich and creamy stuffed seafood bread bowl featuring succulent shrimp, fresh crab meat, and tender sea scallops combined in a luscious cheese sauce and baked in a crusty artisan bread bowl. Perfect as a comforting appetizer or a satisfying main dish served with toasted bread pieces for dipping.
Ingredients
Seafood and Bread Bowl
- 1 large crusty bread bowl (sourdough or artisan round)
- ½ pound large shrimp, peeled and deveined
- ½ cup fresh crab meat, picked over for shells
- ½ cup sea scallops, side muscle removed
Sauce and Toppings
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- ½ cup heavy cream
- 2 ounces cream cheese, softened
- ¼ cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Prepare the Bread Bowl: Preheat your oven to 375°F. Cut the top off the bread bowl and carefully hollow out the center, leaving about ¾-inch thick walls. Save the hollowed-out bread pieces for dipping. Place the hollowed bread bowl in the oven and toast it for 8-10 minutes until lightly golden and crisp, which will help keep it firm to hold the creamy filling.
- Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the minced garlic and finely chopped shallot, cooking for 1-2 minutes until fragrant and softened but not browned, creating the flavorful base for the seafood sauce.
- Cook Seafood: Add the peeled and deveined shrimp along with the sea scallops to the skillet. Cook for 2-3 minutes until the shrimp turn pink and the scallops become just opaque, indicating they are perfectly cooked. Gently fold in the fresh crab meat and heat through for another minute to combine flavors without overcooking the delicate seafood.
- Create the Creamy Sauce: Lower the heat to low and carefully pour in the heavy cream. Add the softened cream cheese, fresh lemon juice, and season with salt and black pepper. Stir gently until the cream cheese melts completely and forms a smooth, creamy sauce that coats the seafood beautifully.
- Add Cheese: Stir in half of the freshly grated Parmesan and shredded mozzarella cheeses until they melt and are well incorporated into the sauce, enriching it with savory and melty textures. Taste the mixture and adjust seasoning as needed to balance flavors.
- Fill the Bread Bowl: Carefully spoon the creamy seafood mixture into the toasted bread bowl, filling it generously. Then top with the remaining Parmesan and mozzarella cheese, spreading it evenly over the surface to ensure a luscious cheesy crust after baking.
- Bake: Place the filled bread bowl on a baking sheet and bake in the preheated oven for 12-15 minutes until the cheese on top melts, turns bubbly, and achieves a golden brown color, indicating it’s perfectly cooked and ready to serve.
- Garnish and Serve: Remove the bread bowl from the oven and immediately garnish with freshly chopped parsley for a pop of color and freshness. Serve hot alongside the reserved toasted bread pieces for dipping into the succulent seafood mixture.
Notes
- Ensure seafood is fresh for the best flavor and texture.
- Save the bread pieces from hollowing out to use as dippers, making this recipe more economical and delightful.
- Do not overcook seafood to keep it tender and juicy.
- Use a sturdy bread bowl like sourdough or artisan to hold the creamy filling without becoming soggy too quickly.
- Adjust seasoning to taste before baking to ensure a perfectly balanced dish.
