If you’ve ever found yourself craving something warm, decadent, and just a little bit fancy without spending hours in the kitchen, the Stuffed Seafood Bread Bowl will quickly become your new obsession. Brimming with tender shrimp, sweet crab, and a luscious, cheesy sauce, all tucked inside a rustic sourdough loaf, this recipe turns any meal into a special occasion. The golden, crisp bread literally overflowing with creamy, seafood-packed filling makes this dish both a showstopper and a crowd-pleaser. Whether you’re planning a cozy family dinner or looking for that unforgettable appetizer for your next party, the Stuffed Seafood Bread Bowl delivers unforgettable flavor and pure comfort in every bite.

Stuffed Seafood Bread Bowl Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Stuffed Seafood Bread Bowl lies in its simplicity. Every ingredient plays a starring role, adding layers of flavor, creamy texture, or pops of color that make this dish so irresistible. Here’s what you’ll need to create this mouthwatering masterpiece:

Large round sourdough bread loaf: Acts as an edible bowl, giving you a hearty base with chewy edges and a slightly tangy flavor.
Butter: Provides richness and helps bring out the sweetness in the sautéed veggies.
Chopped onion: Adds savoriness and a touch of sweetness after sautéing.
Minced garlic: Delivers aromatic depth that pairs perfectly with seafood.
Chopped celery: Gives a pleasant crunch and fresh note to the creamy filling.
Chopped red bell pepper: Offers sweetness and vibrant color to the dish.
Cooked shrimp (chopped): Brings that classic seafood flavor and a lovely, firm texture.
Cooked crab meat: Adds a subtle sweetness and luxurious richness to every bite.
Heavy cream: Creates a silky, comforting sauce that binds all your ingredients together.
Cream cheese (softened): Makes the filling extra creamy, with just a hint of tang.
Shredded mozzarella cheese: Infuses gooeyness and helps give the top that irresistible golden-brown finish.
Cayenne pepper: Offers a gentle kick, balancing the creaminess with a bit of heat.
Paprika: Enhances color and brings subtle smokiness to the mix.
Salt and pepper: Essential for seasoning everything perfectly to taste.
Chopped parsley: Brightens the finished bowl with freshness and color.

How to Make Stuffed Seafood Bread Bowl

Step 1: Prep the Sourdough Bread Bowl

Start by preheating your oven to 375°F to make sure it’s nice and hot for later. Next, grab your round loaf of sourdough and carefully slice off the top about an inch below the dome. Hollow out the inside with your hands or a spoon, leaving a thick 1-inch wall all around so the bread bowl holds up to the filling. Don’t toss those bread chunks—save them for dipping later!

Step 2: Sauté the Veggies

In a heavy skillet over medium heat, melt the tablespoon of butter until it’s bubbling and fragrant. Add the chopped onion, minced garlic, celery, and red bell pepper. Sauté this colorful mix for about five minutes, stirring often, until the vegetables are softened and your kitchen smells amazing. The combination sets the stage for that signature Stuffed Seafood Bread Bowl flavor.

Step 3: Add the Seafood

Toss the chopped cooked shrimp and crab into the skillet with the veggies. Stir everything together so the seafood warms through and the juices blend with the aromatic base. These delicate proteins shouldn’t cook too long; just a minute or two to soak up all those flavors will do the trick.

Step 4: Make the Creamy Filling

Lower the heat to gentle and stir in the heavy cream, cream cheese, and shredded mozzarella. Stir patiently as the cheeses melt and the cream transforms everything into a luscious, silky filling. Season with cayenne, paprika, a good pinch of salt, and pepper. Give it a taste—you’re aiming for rich, flavorful, and just a whisper of heat.

Step 5: Fill and Bake

Spoon the seafood mixture into the hollowed-out bread bowl, letting it mound up inside. Place the filled bread on a baking sheet (it makes any possible mess easy to catch) and bake for 15 to 20 minutes. When the top is slightly golden and the sauce bubbles at the edges, you know your Stuffed Seafood Bread Bowl is ready. Sprinkle with the chopped parsley for a herby finish.

How to Serve Stuffed Seafood Bread Bowl

Garnishes

A finishing sprinkle of fresh chopped parsley is classic, but feel free to riff with a little zest of lemon or even a pinch of extra paprika for bold color. The bright green against the creamy seafood makes the Stuffed Seafood Bread Bowl as beautiful as it is tasty, and a few lemon wedges on the side let guests add a tangy finish if they’re feeling fancy.

Side Dishes

Keep things simple to let your Stuffed Seafood Bread Bowl shine. I love serving it with a crisp green salad, some chilled white wine, and extra pieces of the scooped-out sourdough or a basket of buttery crackers. A refreshing cucumber salad or roasted asparagus would also be delicious partners, balancing the meal with a pop of freshness.

Creative Ways to Present

If you’re entertaining, you can turn this bread bowl into party-perfect mini versions by using small individual rolls. Place the Stuffed Seafood Bread Bowls on a platter surrounded by colorful crudités and bread sticks, or hollow out multiple loaves for a festive buffet display. Trust me: nobody will be able to resist breaking off a piece for a scoop of the creamy, dreamy filling.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), scoop any remaining seafood filling into a covered container. Store it in the fridge for up to two days. While the bread will soften a bit, the flavor only deepens, making for a decadent lunch the next day.

Freezing

Want to save the magic for later? The creamy filling can be frozen separately for up to one month. For best results, avoid freezing the entire Stuffed Seafood Bread Bowl assembled, as the bread becomes soggy after thawing. Let the filling cool completely, freeze in an airtight container, then thaw overnight in the refrigerator when ready to use.

Reheating

Gently reheat the seafood filling in a skillet over low heat, stirring often to prevent sticking. If needed, add a splash of cream to restore that luxurious texture. If you’ve saved some bread bowl, warm it in the oven at 325°F for 5–8 minutes before filling. Put everything together just before serving for the best taste and texture.

FAQs

Can I substitute other seafood in the Stuffed Seafood Bread Bowl?

Absolutely! Try scallops, lobster, or a seafood blend if you’d like, or even swap in your favorite fish fillets. Just be sure to use cooked seafood to keep prep fast and easy.

What type Main Course

A round, sturdy sourdough loaf is ideal, as it holds up to the creamy filling and goes beautifully crisp in the oven. Still, feel free to experiment with other round, hearty bakery breads if sourdough isn’t available.

Can I prepare the Stuffed Seafood Bread Bowl ahead of time?

You can make the filling a day ahead and store it in the fridge. When ready to serve, fill the bread bowl and bake as directed; just add a couple extra minutes if starting with a cold filling.

Is this dish spicy?

There’s just a gentle warmth from the cayenne and paprika, but it doesn’t overpower the delicate seafood. Adjust the heat to your preference by increasing or omitting the spices altogether.

What’s the best way to scoop out the bread without tearing it?

Use a sharp paring knife to outline the area you want to remove, then use your hands or a sturdy spoon to scoop out the inside, being careful to leave about an inch all around for strength. Go slowly and your bread bowl will be perfect for holding all that delicious filling.

Final Thoughts

I can’t recommend the Stuffed Seafood Bread Bowl enough—it’s cozy, luxurious, and a little bit whimsical all at once. If you’re ready to impress your guests (or just treat yourself to something spectacular), roll up your sleeves and give this recipe a try. You’re in for one unforgettable bite after another!

Stuffed Seafood Bread Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 6 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the ultimate seafood delight with this Stuffed Seafood Bread Bowl. A decadent mix of shrimp, crab, and creamy cheeses nestled in a hollowed-out sourdough loaf, baked to perfection for a rich and satisfying dish.

Ingredients

Scale

Main Ingredients:

1 large round sourdough bread loaf
1 tablespoon butter
1/2 cup chopped onion
2 cloves garlic (minced)
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1/2 pound cooked shrimp (chopped)
1/2 pound cooked crab meat

Creamy Mixture:

1/2 cup heavy cream
4 oz cream cheese (softened)
1/2 cup shredded mozzarella cheese
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
Salt and pepper to taste
1 tablespoon chopped parsley

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat the oven to 375°F.
Hollow Out Bread: Slice off the top of the sourdough loaf and hollow out the center to create a bowl, leaving about 1 inch of bread around the sides. Set the bread bowl and top aside.
Prepare Seafood Mixture: In a skillet, sauté onion, garlic, celery, and red bell pepper. Add shrimp, crab meat, cream, cream cheese, mozzarella, cayenne, paprika, salt, and pepper. Stir until creamy.
Fill Bread Bowl: Fill the hollowed bread bowl with the seafood mixture.
Bake: Place the filled bread bowl on a baking sheet and bake for 15–20 minutes until heated through and golden on top.
Serve: Sprinkle with chopped parsley before serving. Enjoy warm with bread pieces or crackers.

Notes

You can substitute the shrimp or crab with scallops, lobster, or a seafood blend.
For extra crispiness, toast the inside of the bread bowl lightly before filling.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American