Let me introduce you to your new party star: the Stuffed Seafood Bread Bowl. Imagine a crusty sourdough loaf overflowing with a creamy, cheesy blend of shrimp, crab, and scallops, all bubbling hot and gorgeously golden. This irresistible appetizer is the ultimate showstopper—perfectly comforting, packed with savory seafood flavors, and designed to be torn into and shared with people you love. If you’re a fan of crowd-pleasing, melt-in-your-mouth recipes that look as impressive as they taste, the Stuffed Seafood Bread Bowl is about to become your new go-to favorite.
Ingredients You’ll Need
This list might look a little long, but trust me—every ingredient here brings something crucial to the flavor, texture, or irresistible gooeyness of your Stuffed Seafood Bread Bowl. Don’t skimp, and you’ll have a dish everyone will rave about!
- Large round sourdough bread loaf: The heart of our bread bowl, sturdy enough to hold the creamy filling and adds a hearty, tangy bite.
- Olive oil: For sautéing the aromatics and boosting richness in the filling.
- Onion (finely chopped): Gives a gentle sweetness and depth to every bite.
- Garlic (minced): Adds a punchy aroma and savory background flavor—don’t skip it!
- Cooked shrimp (chopped): Sweet, tender chunks of seafood that keep the filling juicy.
- Cooked lump crab meat: Adds delicious briny flavor and a touch of sweetness.
- Cooked scallops (chopped): For an extra layer of luxurious, melt-in-your-mouth texture.
- Cream cheese (softened): The base for that dreamy, creamy filling.
- Sour cream: Lends a gentle tang and lightens up the mixture.
- Mayonnaise: Adds even more creamy richness and helps everything meld together.
- Shredded mozzarella cheese: Perfect for oozy meltiness in every serving.
- Grated Parmesan cheese: Brings a salty, umami pop to round out all the flavors.
- Old Bay seasoning: The classic seafood spice blend that ties everything together with a hint of heat.
- Paprika: Adds color and a mellow smokiness.
- Salt: Essential for drawing out all the natural flavors.
- Black pepper: For a gentle spicy kick.
- Chopped fresh parsley (plus more for garnish): Brings fresh color and that irresistible finishing touch.
How to Make Stuffed Seafood Bread Bowl
Step 1: Hollow Out the Bread
Start by preheating your oven to 375°F. Take your sourdough loaf and, using a sharp knife, cut a wide circle into the top—almost like you’re carving a pumpkin. Carefully pull out the center, tearing out the soft inside while leaving about an inch of bread all around. What you’ve just created is your showstopping bread bowl, ready to be filled with luscious seafood goodness. Hang onto those bread pieces: they’re perfect for dipping later!
Step 2: Sauté the Aromatics
In a skillet over medium heat, pour in the olive oil, then add the finely chopped onion and minced garlic. Let them gently cook for 2 to 3 minutes, stirring occasionally, until they’re soft and fragrant. This quick step gives your Stuffed Seafood Bread Bowl unforgettable depth and that telltale mouthwatering aroma.
Step 3: Mix Up Your Seafood Filling
In a large mixing bowl, combine the chopped shrimp, lump crab meat, and chopped scallops. Add to that your softened cream cheese, sour cream, and mayonnaise—trust me, this combination makes the filling super decadent. Toss in the mozzarella and Parmesan cheeses for melty magic, then scrape in your just-cooked onion and garlic. Sprinkle over the Old Bay, paprika, salt, pepper, and chopped parsley. Mix everything until it looks irresistibly creamy and fully blended.
Step 4: Stuff and Bake the Bread Bowl
Spoon all that rich seafood mixture straight into the hollowed-out bread bowl, filling it right to the brim. Place the filled loaf on a baking sheet and slide it into your preheated oven. Bake for 20 to 25 minutes, or until the filling is bubbling hot and the top turns a beautiful, light golden color. The bread edges should go just slightly crisp—perfect for tear-and-share fun.
Step 5: Garnish and Serve
Once your Stuffed Seafood Bread Bowl is out of the oven, shower it with extra chopped parsley. Pile the reserved bread pieces or some sturdy crackers around the bowl and serve while everything is still warm and gooey. Get ready for everyone to dive in!
How to Serve Stuffed Seafood Bread Bowl
Garnishes
A fresh sprinkle of chopped parsley is a classic (and adds that gorgeous pop of green), but don’t be afraid to get a little fancy. Try a squeeze of lemon over the top, a dusting of extra Old Bay, or even thinly sliced green onion for color and bite. These quick touches make your Stuffed Seafood Bread Bowl look as vibrant as it tastes.
Side Dishes
The Stuffed Seafood Bread Bowl is hearty, so keep your sides simple and bright. Fresh veggie sticks like celery and bell pepper add crunch and color, while a crisp green salad with a citrus vinaigrette keeps things light. And don’t forget a tray of extra crackers or even crostini so everyone can scoop up every last bit!
Creative Ways to Present
To really impress, serve your Stuffed Seafood Bread Bowl on a wooden platter surrounded by the bread chunks, crackers, and a mix of colorful veggies. For extra wow factor, hollow out smaller, individual sourdough rolls and serve personal-size bread bowls—adorable and party-ready! You can also experiment with different bread types, like pumpernickel or Italian, to suit your crowd.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers (lucky you!), scoop the remaining seafood filling and bread pieces into an airtight container. Store them in the fridge for up to 2 days—the flavors actually mellow and meld, so it’s still delicious the next day.
Freezing
For longer storage, place the cooled seafood filling on its own (not in the bread) into a freezer-safe container, and freeze for up to 1 month. When you’re ready to enjoy, simply thaw overnight in the fridge, then stuff into a fresh bread bowl and bake as usual. Freezing the bread itself isn’t recommended, as it tends to get soggy.
Reheating
To reheat the Stuffed Seafood Bread Bowl, spoon the filling back into a bread bowl if needed and bake at 350°F, uncovered, until hot and bubbling—about 15 minutes. Or, for a quick fix, microwave individual portions for 45 seconds to 1 minute, stirring halfway through for even heat.
FAQs
Can I use other types of seafood in the Stuffed Seafood Bread Bowl?
Absolutely! This recipe is easily adaptable—add or substitute cooked lobster, crawfish, or even flaked cooked fish. Just aim for about 1 1/2 cups of total seafood to keep the filling creamy and balanced.
What’s the best way to keep the bread bowl from getting soggy?
For a sturdy, scoopable bowl, brush the inside with melted butter or olive oil and toast it in the oven for 5 minutes before adding the filling. This creates a barrier, keeping the insides creamy without turning the crust mushy.
Can I make the Stuffed Seafood Bread Bowl ahead of time?
Definitely! You can prepare the seafood mixture up to a day ahead and store it in the fridge. When you’re ready to serve, just fill your bread bowl and bake—it makes entertaining a breeze!
Is there a gluten-free option for this recipe?
Yes! Use a gluten-free round loaf (readily found at many grocery stores), or simply bake the seafood mixture in a casserole dish and serve with gluten-free crackers or veggie sticks for dipping.
What can I do with leftover bread from the inside of the bowl?
Those bread pieces are gold! Toast them while the bread bowl bakes and use for dipping, or save and turn into homemade croutons for a crunchy salad topping or soup garnish.
Final Thoughts
Whether you’re gathering friends for a game night or looking to wow at a holiday party, the Stuffed Seafood Bread Bowl will deliver cozy, craveable flavor every time. It’s rich, satisfying, and just plain fun to eat together. Give it a try and watch it disappear faster than you can say “pass the bread!”
Print
Stuffed Seafood Bread Bowl Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the delicious flavors of the sea with this impressive Stuffed Seafood Bread Bowl. A creamy and savory seafood mixture nestled in a warm sourdough loaf, perfect for sharing at gatherings or as a special treat.
Ingredients
Main Ingredients:
- 1 large round sourdough bread loaf
- 1 tablespoon olive oil
- 1/2 small onion (finely chopped)
- 2 cloves garlic (minced)
Seafood Filling:
- 1/2 cup cooked shrimp (chopped)
- 1/2 cup cooked lump crab meat
- 1/2 cup cooked scallops (chopped)
- 4 ounces cream cheese (softened)
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (plus more for garnish)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Hollow out the bread: Cut a wide circle into the top of the bread loaf and hollow out the center, leaving about 1 inch of bread around the sides and bottom to create a bowl. Set aside.
- Sauté onion and garlic: In a skillet, sauté the onion and garlic until fragrant and softened.
- Mix the filling: In a bowl, combine shrimp, crab, scallops, cream cheese, sour cream, mayonnaise, cheeses, sautéed onion and garlic, seasonings, and parsley.
- Fill the bread: Spoon the seafood mixture into the bread bowl.
- Bake: Place the filled bread bowl on a baking sheet and bake for 20–25 minutes until hot and bubbly.
- Garnish and serve: Garnish with parsley and serve warm with bread pieces or crackers.
Notes
- You can use any combination of seafood for this recipe.
- For added flavor, lightly toast the inside of the bread bowl with melted butter before filling.
- This dish can be prepared ahead of time and baked when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of bread bowl
- Calories: 340
- Sugar: 3g
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 95mg
