Stuffed Seafood Bread Bowl Recipe
If you’re searching for an appetizer that’s equal parts show-stopper and crowd-pleaser, the Stuffed Seafood Bread Bowl is about to become your new signature dish. Imagine a crusty sourdough bread, hollowed out and brimming with a luscious blend of shrimp, crab, creamy cheeses, and a secret kick from Old Bay seasoning. Every bite is packed with layers of flavor and texture, from the golden, bubbly top to the pillowy, seafood-rich filling. Perfect for parties or cozy nights in, this recipe transforms simple ingredients into a centerpiece that everyone will be talking about long after the last morsel disappears.
Ingredients You’ll Need
This dish comes together with surprisingly straightforward ingredients, each one playing a vital role in building irresistible taste and texture. Here’s what you’ll need to create your unforgettable Stuffed Seafood Bread Bowl, plus a few handy tips for the best results:
- Large round sourdough bread loaf: The sturdy crust and tangy crumb make the perfect edible bowl and dipping partner.
- Butter: Adds richness and helps the onions and garlic truly shine.
- Onion (finely chopped): Brings sweetness and savory depth to the filling.
- Garlic (minced): Infuses the mixture with aromatic, irresistible flavor.
- Shrimp (peeled, deveined, and chopped): Offers tender, briny bites that pair beautifully with the creamy base.
- Lump crab meat: The star of the show, providing sweet, delicate seafood flavor—be sure to check for shells!
- Cream cheese (softened): Makes the filling luxuriously smooth and holds everything together.
- Mayonnaise: Adds tang and extra creaminess for that classic dip texture.
- Sour cream: Lends a light, slightly tart note that balances the richness.
- Old Bay seasoning: The essential spice blend for classic seafood flavor—don’t skip it!
- Cayenne pepper (optional): For those who like a little heat, this brings a gentle kick.
- Shredded mozzarella cheese: Melts into a gooey, stretchy layer that makes every scoop irresistible.
- Grated Parmesan cheese: Boosts the savory, umami notes and helps create that golden top.
- Lemon juice: Brightens up the flavors and cuts through the richness.
- Chopped fresh parsley: Adds color, freshness, and a pop of herby flavor.
- Salt and pepper: Essential for seasoning every layer to perfection.
How to Make Stuffed Seafood Bread Bowl
Step 1: Prepare the Sourdough Bread Bowl
Start by preheating your oven to 375°F (190°C). With a sharp knife, slice off the top of your sourdough loaf and carefully hollow out the inside, leaving about an inch of bread along the sides and bottom to form a sturdy bowl. Don’t toss out those bread pieces you remove—they’ll be perfect for dipping later!
Step 2: Sauté the Aromatics and Seafood
Set a skillet over medium heat and melt the butter. Add the finely chopped onion and sauté until it turns translucent and fragrant, about three minutes. Stir in the minced garlic and cook for just a minute more, making sure it doesn’t burn. Next, add the chopped shrimp and sauté until they turn pink and are just cooked through, usually two to three minutes. Take the pan off the heat and let this savory seafood mixture cool slightly.
Step 3: Mix the Creamy Filling
In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, Old Bay seasoning, cayenne pepper if you’re feeling bold, lemon juice, mozzarella, Parmesan, and a generous pinch of salt and pepper. This luscious blend is the heart of your Stuffed Seafood Bread Bowl and will make every bite rich and flavorful.
Step 4: Fold in Seafood and Herbs
Gently fold the sautéed shrimp mixture, lump crab meat, and fresh parsley into the creamy base. Make sure everything is evenly combined, but try not to break up the crab too much—you want those beautiful lumps to shine through in every scoop.
Step 5: Fill and Bake the Bread Bowl
Spoon the prepared seafood mixture into your hollowed-out bread bowl, mounding it slightly if necessary. Place the filled bread bowl on a baking sheet and pop it in the oven. Bake for 20 to 25 minutes, until the filling is hot, bubbly, and golden on top. If you love a little extra crunch, you can toast the bread bowl for five minutes before filling, as a pro tip!
Step 6: Serve and Enjoy!
Once the Stuffed Seafood Bread Bowl is ready, serve it hot with the reserved bread pieces, crackers, or even crisp veggies. Watch as everyone gathers around, eager to dunk and devour every last bite of this irresistible appetizer!
How to Serve Stuffed Seafood Bread Bowl
Garnishes
Adding the right garnish elevates both the look and taste of your Stuffed Seafood Bread Bowl. A sprinkle of fresh parsley brings vibrant color, while a dusting of paprika adds a subtle smokiness and pop of red. For a touch of brightness, a few lemon wedges on the side invite guests to squeeze over their servings for extra zing.
Side Dishes
This warm, cheesy seafood bread bowl pairs beautifully with crisp, refreshing salads—think arugula with lemon vinaigrette or a simple tomato-cucumber mix. For heartier appetites, serve alongside roasted vegetables, a platter of mixed crackers, or even a bowl of herby rice to soak up the creamy filling.
Creative Ways to Present
To make your Stuffed Seafood Bread Bowl the talk of the table, place it on a rustic wooden board surrounded by colorful dippers like sliced bell peppers, cucumber rounds, and toasted baguette. For parties, consider making mini bread bowls using small sourdough rolls—everyone gets their own personal dip!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply scoop the remaining filling and bread into an airtight container. Store in the refrigerator for up to two days. The flavors meld even more overnight, making for a delicious snack the next day.
Freezing
You can freeze the unbaked seafood filling for up to one month. Place it in a freezer-safe container and thaw overnight in the refrigerator before baking. Freezing the bread bowl itself isn’t recommended, as it may become soggy when thawed.
Reheating
To reheat, spoon the filling back into a fresh bread bowl or an oven-safe dish. Warm in a 350°F (175°C) oven for 15–20 minutes, or until hot and bubbly. A quick broil at the end will help restore that irresistible golden top.
FAQs
Can I use canned crab meat instead of fresh?
Yes, canned crab meat works well in a pinch—just make sure to drain it thoroughly and check for any bits of shell. The flavor will be slightly different, but still delicious!
What can I substitute for shrimp if I have allergies?
If shrimp isn’t an option, cooked lobster, scallops, or even extra crab meat make wonderful substitutes while keeping that luxurious seafood vibe.
How do I keep the bread bowl from getting soggy?
For a sturdier bowl, toast the hollowed bread in the oven for five minutes before filling. This creates a barrier that helps prevent sogginess, especially if you’re serving at a party where the dip may sit out for a bit.
Can I prepare the Stuffed Seafood Bread Bowl ahead of time?
Absolutely! You can assemble the filling a day in advance and keep it refrigerated. When ready to serve, simply fill the bread bowl and bake as directed—easy entertaining at its best.
Is this recipe spicy?
The base recipe has just a gentle warmth from the Old Bay, but you can easily adjust the heat to your liking by adding or omitting the cayenne pepper. It’s totally customizable!
Final Thoughts
There’s something truly special about gathering around a Stuffed Seafood Bread Bowl, scooping up creamy, savory bites with friends and family. Give this recipe a try the next time you want to wow your guests or treat yourself—you’ll fall in love with every bite!
Print
Stuffed Seafood Bread Bowl Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A decadent and creamy stuffed seafood bread bowl featuring a blend of shrimp, lump crab meat, and flavorful cheeses baked inside a hollowed sourdough loaf, perfect as an appetizer or party dip.
Ingredients
Bread Bowl
- 1 large round sourdough bread loaf
- 1 tablespoon butter
- Salt and pepper to taste
Seafood Filling
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/2 pound lump crab meat (picked over for shells)
- 4 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Bread Bowl: Preheat your oven to 375°F (190°C). Slice off the top of the sourdough loaf and hollow out the inside, leaving about 1 inch thickness on the sides and bottom to create a sturdy bowl. Reserve the removed bread pieces for serving later.
- Sauté Aromatics and Cook Shrimp: In a skillet over medium heat, melt the butter and sauté the finely chopped onions until translucent, approximately 3 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the chopped shrimp and cook until they turn pink and are just cooked through, about 2 to 3 minutes. Remove the skillet from heat.
- Prepare the Seafood Mixture: In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, Old Bay seasoning, optional cayenne pepper, lemon juice, shredded mozzarella, grated Parmesan, and a pinch of salt and pepper. Mix well until creamy and uniform.
- Combine and Stuff: Fold the cooked shrimp mixture, lump crab meat, and chopped fresh parsley into the cheese mixture until fully incorporated. Spoon this rich seafood filling into the hollowed bread bowl, pressing gently to pack it evenly.
- Bake: Place the filled bread bowl on a baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot, bubbly, and slightly golden on top.
- Serve: Remove from oven and serve warm alongside the reserved bread pieces or crackers for dipping and scooping. Garnish with extra parsley or a sprinkle of paprika if desired.
Notes
- Imitation crab or cooked lobster can be used as substitutes for lump crab meat.
- For a crispier bread bowl crust, toast the hollowed bread in the oven for 5 minutes before adding the filling.
- Garnish with extra fresh parsley or a sprinkle of paprika to add color and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 bread bowl
- Calories: 340
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 105mg
