Get ready to fall in love with the ultimate comfort food: the Stuffed Seafood Bread Bowl. Imagine a creamy, luxurious blend of shrimp, crab, and scallops nestled inside a crusty sourdough loaf—every bite is a warm, ocean-inspired hug. This dish is perfect for impressing guests or treating yourself to something special, and it’s every bit as fun to eat as it is to prepare. Whether you’re planning a dinner party or just craving something cozy and indulgent, this Stuffed Seafood Bread Bowl is going to steal the show.
Ingredients You’ll Need
You’ll be amazed at how a handful of fresh, simple ingredients can create a dish that feels restaurant-worthy. Each element in this recipe adds its own flair, from the tangy bread to the creamy, cheesy seafood filling. Here’s what you’ll need and why it matters:
- Sourdough bread bowls: These are your edible vessels—sturdy, tangy, and perfect for soaking up every bit of the creamy filling.
- Olive oil: Adds a subtle richness and helps sauté the onion and garlic for flavor depth.
- Finely chopped onion: Gives a gentle sweetness and aromatic base to the filling.
- Minced garlic: Provides a punch of savory flavor that makes the seafood shine.
- Chopped cooked shrimp: Offers a sweet, briny bite that pairs beautifully with the other seafood.
- Lump crab meat: Brings a delicate texture and a touch of luxury to the mix.
- Chopped cooked scallops or imitation crab: Adds extra seafood goodness and variety in every spoonful.
- Dry white wine (optional): Brightens the sauce and adds a hint of depth—skip it if you prefer alcohol-free.
- Heavy cream: Makes the filling extra rich and velvety.
- Cream cheese, softened: Brings creaminess and a slight tang, helping everything meld together.
- Shredded mozzarella cheese: Provides gooey, stretchy cheese factor that everyone loves.
- Grated Parmesan cheese: Adds a salty, nutty finish to the filling.
- Old Bay seasoning: Infuses classic seafood flavor and a touch of spice.
- Salt and black pepper: Essential for balancing and enhancing all the flavors.
- Chopped fresh parsley: The perfect fresh garnish that adds color and a mild, herby note.
How to Make Stuffed Seafood Bread Bowl
Step 1: Prep the Bread Bowls
Start by preheating your oven to 375°F (190°C). With a sharp knife, carefully cut the tops off each sourdough bread bowl. Hollow out the centers, leaving about half an inch of bread around the edges—just enough to hold the filling without losing that satisfying crust. Set the tops and the bread you remove aside; they’ll make excellent dippers later!
Step 2: Sauté the Aromatics
Heat the olive oil in a skillet over medium heat. Toss in the finely chopped onion and let it cook until it’s soft and translucent, about 3 minutes. Add the minced garlic and stir for another 30 seconds, just until fragrant. This aromatic base sets the stage for the seafood to really shine.
Step 3: Add the Seafood
Stir in the cooked shrimp, lump crab meat, and chopped scallops (or imitation crab). Cook them together for 2 to 3 minutes—just enough to warm through and let the flavors mingle. If you’re using white wine, pour it in now and let it bubble away for a minute or two, adding a gentle acidity to balance the richness.
Step 4: Make It Creamy
Reduce the heat to low and stir in the heavy cream and softened cream cheese. Add the shredded mozzarella and Parmesan cheeses, along with the Old Bay seasoning. Keep stirring until the cheeses melt and the mixture becomes creamy and smooth—a luscious base that’s impossible to resist. Season with salt and black pepper to taste.
Step 5: Fill and Bake
Spoon the seafood filling generously into each hollowed-out bread bowl. Arrange them on a baking sheet and slide them into the oven. Bake for 10 to 12 minutes, until the tops are golden and bubbling and the bread is deliciously crisp around the edges. Sprinkle with fresh parsley right before serving for a pop of color and freshness.
How to Serve Stuffed Seafood Bread Bowl
Garnishes
A generous shower of freshly chopped parsley is the classic finish for your Stuffed Seafood Bread Bowl, adding vibrant green color and a touch of herbal brightness. If you’re feeling extra fancy, try a dusting of grated Parmesan or a few lemon zest curls for added zing. Don’t forget to serve the bread you scooped out earlier on the side for dipping!
Side Dishes
This dish is rich and indulgent, so lighter sides make a perfect pairing. Think crisp green salads with a tangy vinaigrette or roasted asparagus spears. A chilled glass of white wine or sparkling water with lemon makes a lovely complement, balancing out the creamy filling of your Stuffed Seafood Bread Bowl.
Creative Ways to Present
For a show-stopping presentation, serve each Stuffed Seafood Bread Bowl on a wooden board with a scattering of fresh herbs and lemon wedges. If you’re hosting a party, try making mini versions using dinner rolls—adorable and easy to eat by hand. Or, cut the finished bread bowls into wedges for a shareable appetizer platter.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the bread bowls cool completely, then wrap them tightly in foil or place in an airtight container. Store in the refrigerator for up to 2 days. The bread may soften a bit, but the flavors will still be delicious.
Freezing
While the seafood filling freezes well on its own, the assembled bread bowls are best enjoyed fresh. If you want to get ahead, make the filling in advance and freeze it in a sealed container for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then fill and bake as usual.
Reheating
To reheat, place the Stuffed Seafood Bread Bowl on a baking sheet and warm in a 350°F oven for about 10 minutes, or until hot and bubbly. For best results, cover loosely with foil so the bread doesn’t dry out, then uncover for the last few minutes to crisp up the top.
FAQs
Can I use other types of seafood in this recipe?
Absolutely! Feel free to mix in lobster, clams, or even chunks of firm white fish. Just make sure all seafood is cooked before adding to the filling, and adjust seasonings to taste.
What if I can’t find sourdough bread bowls?
No problem—any sturdy round loaf will work. Look for ciabatta, boule, or even large dinner rolls for mini versions. The key is a crusty exterior to hold the creamy filling.
Is there a way to make this recipe lighter?
You can swap the heavy cream for half-and-half or whole milk, and use reduced-fat cream cheese and mozzarella. The filling will be less rich but still full of flavor.
Can I make the filling ahead of time?
Yes! The seafood filling can be made up to a day in advance and stored in the refrigerator. When you’re ready to serve, just fill the bread bowls and bake as directed.
What’s the best way to serve this at a party?
For parties, try making smaller Stuffed Seafood Bread Bowls using mini rolls or slice the baked bread bowls into wedges for easy sharing. It’s a guaranteed crowd-pleaser!
Final Thoughts
There’s something truly magical about digging into a warm, creamy Stuffed Seafood Bread Bowl—the flavors, textures, and sheer coziness make it a dish worth repeating. I hope you’ll give it a try soon and share it with your favorite people. Let this recipe become your new seafood obsession!
