Stuffed Seafood Bread Bowl

Crusty bread bowls bubbling with creamy seafood and golden cheese were an underrated star at my family get-togethers. This recipe brings together tender shrimp, crab, and scallops, all folded into a luscious sauce and melted into a crackling loaf. Every spoonful gets cozy with warm bread and a medley of textures—possibly my favorite thing to serve for a group who loves dramatic, hands-on comfort food.

I made this first for my mom’s birthday and everyone fought over the last bite. It’s now my go-to for any cold night or when I need to impress without fuss.

Ingredients

• Large bread bowl: A sturdy sourdough or similar round loaf holds up best and toasts beautifully
• Shrimp: Peeled and deveined for sweet flavor and quick cooking
• Crab meat: Adds briny richness and a touch of luxury, lump meat gives the best texture
• Scallops: Bring a pleasant chew and absorb sauce flavor well, bay or sea scallops work
• Butter: For building the base of the sauce and creating silky texture, choose a rich unsalted butter
• Garlic: Fresh cloves give punchy aroma and depth, use plump firm bulbs
• Shallot: Milder than onion but gives sweet-savory backbone
• Heavy cream: The backbone of velvety sauce, use the freshest you can get
• Cream cheese: Thickens and enriches for that signature silkiness
• Parmesan cheese: Salty nuttiness and encourages that golden crust, grate yourself for best results
• Mozzarella cheese: Stringy melty charm, blends well with the other cheeses
• Lemon juice: Balances richness and brightens the flavors, freshly squeezed is best
• Fresh parsley: Sprinkled on top for brightness and color, always use fresh
• Salt and pepper: Round out the flavor, season to taste using high-quality flakes and cracked pepper

Instructions

Preheat the Oven:

Set your oven to 375F so it is hot and ready by the time your filling is prepared.

Prepare the Bread Bowl:

Cut a circle from the top of your bread loaf and remove the inside bread leaving a sturdy shell. Place both the hollow bread and top in the oven for about eight to ten minutes so they crisp up and the inside gets slightly golden but not dry. Save the scooped-out bread for dipping.

Build the Aromatics:

Melt butter over medium heat in a sturdy skillet. Add fresh garlic and finely chopped shallot. Let them gently sizzle and perfume your kitchen for about two minutes until the shallot softens and the garlic becomes fragrant but not browned.

Cook the Seafood:

Add shrimp and scallops to the pan. Stir and watch closely as they turn opaque and pink which only takes a couple of minutes. Add the crab meat last and fold in gently just long enough to warm through so it stays tender.

Create the Creamy Mixture:

Lower the heat. Pour in heavy cream and add cream cheese. Stir until the sauce becomes smooth. Add lemon juice salt and pepper. Take your time stirring to ensure everything melts into a unified creamy base.

Stir in the Cheeses:

Fold in half of the grated Parmesan and half of the shredded mozzarella. This helps thicken the sauce while leaving enough cheese to finish the top. Stir until the cheese has melted and the mixture looks luscious.

Assemble the Bread Bowl:

Remove the toasted bread shell from the oven and carefully spoon the seafood mixture into it. Fill right to the brim but do not overfill to avoid spillage.

Finish and Bake:

Top the filled bread with the remaining Parmesan and mozzarella making sure it is evenly distributed for maximum bubbling. Bake uncovered for about twelve to fifteen minutes until the cheese is bubbly and golden and the filling is piping hot.

Garnish and Serve:

Shower chopped fresh parsley on top for a burst of color and herbal freshness. Serve immediately with the reserved bread or crackers.

Pin it

Whenever crab is involved I find myself thinking back to my grandmother letting me pick every last bit from the shell. The pop of fresh parsley on top brings back memories of summers spent crabbing by the coast and is always the finishing touch my family cannot skip.

Storage Tips

Cool the stuffed bread bowl completely before storing. Wrap leftovers well and store in the refrigerator for up to two days. To reheat place in a low oven covered with foil so the bread does not dry out and the filling warms through slowly. Individual reheated portions work well in the microwave but the bread texture is best maintained in the oven. The seafood filling itself can be prepared a day ahead and stored separately then assembled and baked just before serving.

Ingredient Substitutions

No scallops or crab Try extra shrimp or swap in cooked white fish like cod or pollock. For a lighter version use half and half in place of heavy cream but the filling will be less thick. If dairy is an issue try a plant-based cream cheese and coconut milk with a dairy-free cheese blend on top. The bread bowl can even be gluten free if a substitute loaf is available.

Serving Suggestions

Serve straight from the oven with toasted bread chunks or sturdy crackers for scooping. A crisp salad or thinly sliced fennel pairs well to cut through richness. This dish is great as a hearty appetizer or as the centerpiece of a seafood-themed brunch or supper spread. For extra decadence add a side of garlicky sautéed greens or oven-roasted potatoes.

Cultural Note

Bread bowls date back to Irish and European traditions where day-old loaves were used as edible vessels for soups and stews. Tossing seafood with a creamy sauce taps into classic American comfort cooking and makes the most of simple ingredients turned indulgent.

Pin it

This bountiful seafood bread bowl is guaranteed to impress. Dig in while it is hot and creamy for the ultimate cozy comfort treat.

Frequently Asked Questions

→ Can I use frozen seafood?

Yes, just be sure to thaw and drain the seafood well before cooking to prevent excess moisture in the bread bowl.

→ What type of bread works best?

Opt for a sturdy, crusty round bread such as sourdough or artisan loaves to hold the creamy seafood filling.

→ How can I make this dish spicier?

Add a pinch of cayenne or red pepper flakes to the sauce for a subtle spicy kick.

→ Can the filling be made ahead?

Yes, prepare the seafood mixture in advance and refrigerate until ready to fill and bake the bread bowl.

→ Is it possible to substitute the seafood?

You can swap shrimp, crab, or scallops for similar seafood like cooked lobster or firm white fish.