Stuffed Seafood Bread Bowl

Why You’ll Love This Recipe

What I love about this recipe is how decadent and indulgent it is while still being easy to prepare. The creamy seafood mixture, made with shrimp, scallops, and crab, is rich and cheesy, perfectly complementing the slightly tangy, crusty sourdough bread. The best part? It’s all baked to golden, bubbling perfection, making it a fantastic centerpiece for any meal. Whether I’m entertaining guests or craving something comforting, this dish always feels like a celebration of flavor. Plus, the bread acts as the perfect vessel for dipping, turning every bite into a delightful experience.

Ingredients

• 1 large round sourdough bread loaf

• 1 tablespoon butter

• 1/2 lb shrimp, peeled and chopped

• 1/2 lb scallops, chopped

• 1/2 cup lump crab meat

• 2 cloves garlic, minced

• 1 small onion, finely chopped

• 1 tablespoon all-purpose flour

• 3/4 cup heavy cream

• 1/2 cup milk

• 1 teaspoon Old Bay seasoning

• Salt and pepper to taste

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1 tablespoon fresh parsley, chopped

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. First, I preheat the oven to 375°F (190°C). Then, I cut the top off the sourdough loaf and hollow out the center, leaving about a 1-inch wall. I set the hollowed loaf aside.

2. In a skillet over medium heat, I melt butter and sauté the onion and garlic for about 3 minutes, until fragrant.

3. Next, I add the chopped shrimp and scallops to the skillet, season with salt, pepper, and Old Bay seasoning, and cook for 3–4 minutes, until the seafood is just opaque.

4. I sprinkle flour over the seafood and stir to coat, then gradually add the heavy cream and milk, stirring until the mixture thickens and becomes creamy.

5. I fold in the lump crab meat, shredded mozzarella, and half the Parmesan cheese. I stir until the cheese melts and the mixture becomes velvety and smooth.

6. I spoon the creamy seafood mixture into the hollowed-out sourdough bread bowl and top it with the remaining Parmesan cheese.

7. I place the stuffed bread bowl on a baking sheet and bake it for 15–20 minutes, until the top is golden and bubbly.

8. Once out of the oven, I garnish with fresh chopped parsley and serve warm. I tear off the bread top and inner pieces to dip into the creamy seafood filling.

Servings and Timing

• Prep Time: 15 minutes

• Cooking Time: 20 minutes

• Total Time: 35 minutes

• Servings: 4 servings

Variations

• Add More Seafood: If I want to pack in more flavor, I can add lobster, clams, or mussels to the seafood mix for an even richer dish.

• Spicy Kick: For a spicy version, I can add a pinch of cayenne pepper or diced jalapeños to the seafood mixture.

• Vegetarian Option: I can swap the seafood for a vegetable mix, such as mushrooms, spinach, and artichokes, for a creamy vegetarian dip.

• Cheese Swap: I can experiment with different cheeses, like cheddar or Gruyère, for a different flavor profile.

Storage/Reheating

I store any leftover seafood mixture in an airtight container in the fridge for up to 2 days. However, the bread bowl itself is best enjoyed fresh. When reheating the seafood filling, I gently warm it in a pan over low heat and serve it in fresh bread, if desired.

FAQs

Can I use a different type of bread for the bowl?

While sourdough works perfectly for its tangy flavor and sturdy texture, I can use any round bread loaf like ciabatta, French bread, or even a crusty Italian loaf.

Can I make this ahead of time?

Yes! I can prepare the seafood mixture ahead of time, store it in the fridge, and stuff the bread bowl just before baking. This is great for making it easy to entertain guests or get a head start on dinner.

How can I make this dish spicier?

I can add more Old Bay seasoning, a bit of cayenne pepper, or even some chopped fresh chili peppers to the seafood mixture for an extra kick of heat.

Can I freeze the stuffed seafood bread bowl?

I don’t recommend freezing the bread bowl itself, as the texture may change. However, I can freeze the seafood mixture in an airtight container and then bake it fresh when I’m ready to serve.

What should I serve this with?

This dish is a full meal on its own, but I love pairing it with a light salad or fresh vegetable sides to balance out the richness of the seafood and cheese.

Conclusion

The Stuffed Seafood Bread Bowl is one of those indulgent dishes that makes any gathering feel special. The rich, creamy seafood blend and the crispy, golden bread make it the ultimate comfort food, whether served as a main dish or a shareable appetizer. It’s a crowd-pleaser that’s guaranteed to impress and satisfy with every bite!