Stuffed Seafood Bread Bowl

Stuffed seafood bread bowl is pure comfort for a chilly evening or when you want to wow a table of hungry friends. It turns basic bakery bread and a medley of seafood into a sizzling, creamy meal you can set down in the center of the table with everyone reaching in for a cheesy scoop. Nothing beats pulling off a chunk of crusty bread, loaded with shrimp, scallops, and melting cheese.

I first threw this together for a family New Year’s get-together when I had extra shrimp and crab on hand. Everybody raved and demanded the recipe. Now it is my go-to when I want something special but unfussy.

Gather Your Ingredients

• Large crusty bread bowl: Choose a sourdough or rustic round with firm sides for best results plus the tangy flavor really works
• Shrimp peeled and deveined: Choose medium or large shrimp look for shiny shells and a fresh ocean smell
• Crab meat: Adds sweet richness Lump or claw is fine just avoid imitation crab
• Scallops: Small bay scallops cook quickly and bring natural sweetness
• Butter: Unsalted is my choice for total seasoning control
• Garlic minced: Fresh garlic has a punchy aroma and makes all the difference here
• Shallot: Finely chopped shallot adds a hint of sweetness without overpowering
• Heavy cream: This gives body and lusciousness to the sauce look for high-quality cream
• Cream cheese: Loaded with tang it binds the mixture and adds silkiness
• Parmesan cheese: Freshly grated always wins for flavor
• Mozzarella cheese: Melts beautifully and gives you those golden bubbly edges
• Lemon juice: Brightens all the rich flavors use fresh if possible
• Fresh parsley: Brings color and vibrancy to the final plate
• Salt and pepper: Add to taste use kosher salt for best texture

How to Make It

Prep the Bread Bowl:

Cut the top off your bread round and carefully hollow out the inside leaving about one inch of bread along the edges so the crust holds its shape. Toast the inside of the bread in a 375 degree oven for about eight to ten minutes until just crisp. This helps keep the bread from getting soggy.

Sauté the Aromatics:

Melt butter in a skillet over medium heat. Toss in the minced garlic and chopped shallot and stir gently cooking for two to three minutes. You want the mixture to be fragrant but not browned as this forms the flavor base for your filling.

Cook the Seafood:

Add your shrimp and scallops to the skillet. Let them cook two to three minutes until the shrimp turn pink and just opaque and the scallops look milky and barely cooked. Add the crab meat and stir everything just until heated through.

Build the Creamy Base:

Dial the heat to low. Pour in your heavy cream and add chunks of cream cheese lemon juice salt and pepper. Stir until the cream cheese melts fully into the sauce with no lumps remaining.

Add the Cheese:

Sprinkle in half the Parmesan and half the mozzarella cheese. Continue stirring so the cheese melts and the whole filling becomes gooey and thick.

Fill and Top the Bread Bowl:

Spoon the hot seafood mixture into your toasted bread bowl. Top with the remaining Parmesan and mozzarella spreading it evenly.

Bake Until Bubbly:

Return the stuffed bread bowl to the oven. Bake for twelve to fifteen minutes until the cheese is melted golden brown and the filling bubbles. The aroma will tell you it is ready.

Garnish and Serve:

Scatter chopped fresh parsley on top for brightness and serve straight away. I like to set the bread lid back on top for dramatic effect at the table.

The star for me is always the crab meat. When I managed to get super-fresh lump crab on a beach trip this dish went from very good to unforgettable. Passing the steaming bread bowl around the table with my siblings is a memory that always makes me smile.

Flavor Boosters

Let seafood cool slightly before adding to bread if you are assembling ahead of time. Lining the bread bowl with a thin layer of cheese protects against sogginess. Use a small serrated knife to hollow bread for the neatest result.

Serving Suggestions

Serve the stuffed bread bowl with a light salad for contrast or pair with roasted vegetables. At parties provide small bread cubes for dipping or offer chips or crackers for easy scooping. It also makes a terrific share plate for game day spreads.

Creative Twists

If you do not have all three seafoods try using just shrimp or swap in firm white fish like cod. In summer swap the crab for diced lobster and add fresh corn. In colder months add a pinch of smoked paprika or nutmeg for warmth. One cook replaced scallops with diced cooked salmon and still got rave reviews.

This seafood bread bowl is one of those recipes people remember from your table. You will savor every cheesy, sea-scented bite together.

Common Questions About This Recipe

→ What seafood should I use for this bread bowl?

Shrimp, crab, and scallops combine for a robust seafood flavor, but you may substitute with your favorites.

→ Can frozen seafood be used?

Yes, ensure seafood is fully thawed and drained to prevent excess moisture in the filling.

→ Which bread works best?

A crusty sourdough or artisan round offers optimal structure and flavor, holding the creamy filling well.

→ How do I make the filling ahead?

Prepare and cool the seafood mixture, then refrigerate in an airtight container until ready to bake.

→ How can I make it spicier?

Add cayenne pepper or red pepper flakes to the filling for a flavorful heat boost.