If your ideal comfort food involves creamy, savory seafood and warm, crusty bread, you’re about to meet your match: the Stuffed Seafood Bread Bowl. Imagine biting into a golden sourdough boule overflowing with tender shrimp, succulent crab, and rich, melty cheeses—all seasoned to perfection. This is not just a showstopper at gatherings, but a dish that instantly brings smiles to any dinner table. Whether served as an impressive appetizer or a cozy main, the Stuffed Seafood Bread Bowl is guaranteed to become a new favorite for seafood lovers and bread enthusiasts alike.
Ingredients You’ll Need
Here’s the lineup for your Stuffed Seafood Bread Bowl—the kinds of ingredients that bring big flavor while keeping things wonderfully simple. Every component plays a crucial role, from the chewy sourdough to the creamy cheeses and that signature burst of Old Bay spice.
- Sourdough bread boules: These sturdy, round loaves are key—they hold up beautifully and soak up the seafood filling.
- Butter: Adds rich flavor and helps sauté the veggies for a foundation of taste.
- Onion (finely chopped): Delivers savory-sweet undertones and aroma in every bite.
- Garlic (minced): Irresistible depth and warmth that brings the seafood to life.
- Red bell pepper (diced): For a sweet pop of color and subtle crunch.
- Shrimp (peeled, deveined, chopped): Juicy and tender, they bring ocean-fresh flavor and texture.
- Lump crab meat: Adds natural sweetness and a delightfully delicate seafood note.
- Heavy cream: The secret to that unbelievably creamy sauce.
- Cream cheese (softened): Makes the filling luxuriously smooth and thick.
- Shredded mozzarella cheese: Gets melted throughout, stretching and blending with every bite.
- Grated Parmesan cheese: Adds a sharp, nutty finish and helps brown the top.
- Old Bay seasoning: The essential classic spice blend for bringing out all the best in seafood.
- Paprika: Lends mild warmth and a brilliant touch of color.
- Salt and pepper: Adjust to taste; an absolute must for balance.
- Chopped parsley (for garnish): Sprinkles on freshness and a burst of green for eye-catching contrast.
How to Make Stuffed Seafood Bread Bowl
Step 1: Prep the Bread Bowls
Start by preheating your oven to 375°F. Carefully slice the tops from each sourdough boule and hollow out the centers, leaving about a half-inch thick shell—think of it like prepping a little bread cauldron for your seafood magic. Set aside both the bowls and their lids on a baking sheet. If you like your bread extra crisp, you can brush the insides with a touch of olive oil and toast them for five minutes (a pro move for texture lovers).
Step 2: Sauté the Vegetables
In a medium skillet set over medium heat, melt the butter until it starts to bubble. Toss in the chopped onion, garlic, and red bell pepper. Let them sizzle together for about 4 to 5 minutes, stirring occasionally, until they’re softened and fragrant. This savory, colorful base is where the Stuffed Seafood Bread Bowl starts building its flavor story.
Step 3: Cook the Seafood
Time to bring on the stars: Add the chopped shrimp to the skillet and cook until just pink—this happens quickly, so keep an eye out! Once the shrimp are cooked, gently stir in the crab meat. The combination of both gives you sweet, briny richness and irresistible bite.
Step 4: Make It Creamy
Pour in the heavy cream, followed by the softened cream cheese, stirring until everything melts together in a luxuriously creamy sauce. Then add the shredded mozzarella, grated Parmesan, Old Bay seasoning, paprika, and a little salt and pepper. Stir until the cheeses melt and your mixture is smooth, bubbling, and delightfully cheesy.
Step 5: Fill and Bake
Spoon the creamy seafood mixture into each prepared bread bowl, distributing it evenly (and don’t forget to pile it high—it’s the best part!). Place the filled bowls, lids included, back on the baking sheet and bake for 12 to 15 minutes, or until everything is hot and gloriously bubbly.
Step 6: Garnish and Serve
Fresh from the oven, sprinkle chopped parsley over each Stuffed Seafood Bread Bowl for that final hit of color and fresh flavor. Serve piping hot and watch those smiles light up around your table!
How to Serve Stuffed Seafood Bread Bowl
Garnishes
Finish your Stuffed Seafood Bread Bowl with a generous sprinkle of fresh parsley for brightness and a hint of herbal freshness. For a little extra wow factor, try a pinch of smoked paprika or a few lemon zest curls—both really wake up the rich seafood flavors and cut through the creaminess beautifully.
Side Dishes
Keep side dishes light and simple to let your Stuffed Seafood Bread Bowl shine. A crisp green salad with a bright vinaigrette is perfect for balancing out the indulgence. You could also serve with roasted asparagus, lemony green beans, or a big bowl of mixed citrus fruit for something refreshing and palate-cleansing.
Creative Ways to Present
Turn your meal into an event! Arrange the stuffed bread bowls on a large wooden board lined with lemon wedges and an assortment of fresh herbs. Individual bread bowls are cute and convenient, but you can also create one massive bread boule for a dramatic centerpiece—just increase the baking time and invite everyone to dig in family-style.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap each cooled bread bowl tightly in foil or transfer to an airtight container. Store in the refrigerator for up to two days. The bread will soften as it soaks up the seafood filling, but the flavors marinate together beautifully.
Freezing
The Stuffed Seafood Bread Bowl can be frozen, but keep in mind that the texture of the bread and seafood filling may change slightly. Wrap fully cooled bread bowls tightly in plastic wrap and foil, and freeze for up to one month. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, place the bread bowls on a baking sheet and cover loosely with foil. Warm in a 350°F oven until heated through, about 15 minutes. Remove the foil for the last couple of minutes for extra crispiness. You can also microwave leftovers in short bursts if you’re in a hurry, but the oven gives the best texture.
FAQs
Can I use different types of seafood?
Absolutely! Feel free to mix and match your favorite seafood like scallops, lobster meat, or even diced cooked fish. The key is to use cooked or quick-cooking seafood so everything stays tender and juicy inside the filling.
What can I do with the bread I scoop out?
Don’t toss that soft, scooped-out bread! Cube it and toast the pieces for croutons, or serve them alongside the Stuffed Seafood Bread Bowl for scooping up any extra filling. It’s delicious and minimizes waste.
Is there a substitute for cream cheese?
Yes, you can swap the cream cheese for mascarpone, ricotta, or even a thick Greek yogurt for a slightly tangier twist. Any of these options keep the stuffing creamy and luscious.
Can this recipe be made gluten-free?
Definitely—just use your favorite gluten-free bread as the bowl. The filling is naturally gluten-free, so those with sensitivities can still enjoy all the seafood goodness.
How far in advance can I prepare this?
You can prepare the seafood filling up to a day ahead, refrigerate it, and then fill and bake the bread bowls right before serving. This makes it easy to entertain or pull together a stress-free weeknight dinner.
Final Thoughts
This Stuffed Seafood Bread Bowl is so much more than a recipe—it’s a celebration of comfort, indulgence, and big coastal flavors. Try it for your next meal or gathering; once you see those golden, creamy bread bowls on the table, don’t be surprised if folks ask for it by name every time. Dig in and enjoy—this one’s sure to become a favorite!
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Stuffed Seafood Bread Bowl Recipe
- Total Time: 35 minutes
- Yield: 4 bread bowls 1x
- Diet: Non-Vegetarian
Description
Indulge in a decadent Stuffed Seafood Bread Bowl filled with a creamy blend of shrimp, crab meat, and cheeses. This satisfying dish is perfect for a special occasion or a comforting meal at home.
Ingredients
Bread Bowls:
- 4 small round sourdough bread boules
Seafood Filling:
- 1 tablespoon butter
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/2 pound lump crab meat
- 1/2 cup heavy cream
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F.
- Prepare Bread Bowls: Slice the tops off the sourdough bread boules and scoop out the centers to create bowls, leaving a 1/2-inch shell. Place on a baking sheet.
- Make Seafood Filling: In a skillet, sauté butter, onion, garlic, and red bell pepper until soft. Add shrimp, cook until pink, then stir in crab meat, heavy cream, cream cheese, and spices. Cook until smooth.
- Fill Bread Bowls: Spoon the seafood mixture into the bread bowls.
- Bake: Bake for 12–15 minutes until hot and bubbly.
- Garnish and Serve: Garnish with chopped parsley and serve warm.
Notes
- For extra crispiness, brush the inside of the bread bowls with olive oil and toast them in the oven for 5 minutes before filling.
- You can use a mix of your favorite seafood—try scallops, crawfish, or even lobster.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl
- Calories: 510
- Sugar: 5g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 165mg
