Name: Stuffed Seafood Bread Bowl Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Seafood
Ingredients: 4 large round bread rolls or sourdough loaves; 2 tbsp olive oil or melted butter (for brushing); 2 tbsp unsalted butter; 1 tbsp olive oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 0.5 lb shrimp, peeled, deveined, and chopped; 0.5 lb crab meat (lump or claw); 1 cup heavy cream (or half-and-half); 0.5 cup chicken or seafood broth; 0.25 cup cream cheese, softened; 0.5 cup shredded mozzarella cheese; 0.5 cup grated Parmesan cheese; 1 tsp Old Bay seasoning; 0.25 tsp smoked paprika (optional)

Jump to Recipe

If you’re looking to seriously impress at your next dinner party or simply want to treat yourself to something wildly decadent, the Stuffed Seafood Bread Bowl is about to become your go-to recipe. Imagine a warm, crusty bread bowl filled with sumptuous shrimp, sweet crab, and a lusciously creamy, cheesy sauce—every bite is pure comfort and luxury. This crowd-pleaser blends the best of a classic chowder with the rustic appeal of artisan bread, all ready in about 45 minutes. The Stuffed Seafood Bread Bowl isn’t just a meal; it’s an experience you’ll want to recreate again and again.

Ingredients You’ll Need

Stuffed Seafood Bread Bowl Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Stuffed Seafood Bread Bowl is deliberate—each one builds on the next for maximum flavor and comfort. From the pillowy bread to the succulent seafood and creamy cheeses, you’ll have everything you need for a restaurant-worthy treat right at home.

Bread Rolls/Loaves: Opt for large, round rolls or classic sourdough loaves for the perfect edible vessel—sturdy enough to hold the luscious filling.
Olive Oil or Melted Butter (for brushing): Brushing the bread creates a golden, crispy crust that won’t get soggy from the filling.
Unsalted Butter: Gives richness and depth to the seafood filling, making it extra creamy.
Olive Oil: A touch of olive oil with butter balances out the flavors and helps sauté the aromatics.
Medium Onion: Finely chopped onion brings sweetness and body to the filling.
Garlic Cloves: Two cloves, minced, add just the right amount of warmth and aroma.
Shrimp: Half a pound, peeled, chopped, and ready to infuse the filling with sweet, ocean flavor.
Crab Meat: Use lump or claw meat for best texture and taste—pre-cooked is easiest for quick assembly.
Heavy Cream (or Half-and-Half): This is where the magic happens for ultimate creaminess—don’t skimp!
Chicken or Seafood Broth: Half a cup provides a savory backbone for the filling.
Cream Cheese: Softened, it melts seamlessly, ensuring the filling is ultra-smooth and velvety.
Shredded Mozzarella Cheese: You’ll want this for both gooeyness inside and a golden topping.
Grated Parmesan Cheese: Salty and nutty, Parmesan takes the flavor to the next level.
Old Bay Seasoning: Just a teaspoon adds tons of classic seafood flavor—don’t skip it!
Smoked Paprika (optional): For a hint of smokiness and a lovely color boost.
Salt and Black Pepper: Season to taste, because perfect seasoning makes all the difference.
Fresh Parsley and Lemon Wedges (for garnish): A bright, fresh finish to balance the rich, creamy filling.

How to Make Stuffed Seafood Bread Bowl

Step 1: Prepare the Bread Bowls

Start your Stuffed Seafood Bread Bowl adventure by prepping those glorious bread vessels. Preheat your oven to 375°F (190°C). Slice the tops off your bread rolls or loaves, then carefully scoop out the insides, leaving a generous wall all around to hold that decadent filling. Give the now-hollowed bread bowls (and tops, if you want to toast them) a good brush with olive oil or melted butter, coating both the inside and outside. Pop them on a baking sheet and toast in the oven for 10-15 minutes, until they’re beautifully golden and just crisp—this helps prevent sogginess and adds amazing texture.

Step 2: Make the Seafood Filling

Now for the magic: the creamy, seafood-studded filling! Heat the butter and olive oil in a large skillet over medium heat. Add the finely chopped onion and let it soften until translucent—this sweetens and mellows it beautifully. Toss in the minced garlic and cook until just fragrant. Next, add your chopped shrimp. Sauté until the pieces turn pink and opaque, then fold in the crab meat. Pour in the cream and broth, stirring gently to marry all the flavors. Add the cream cheese, mozzarella, and Parmesan, stirring until everything melts together into a rich, silky sauce. Season with Old Bay, smoked paprika (if using), plus salt and pepper—taste as you go! Let the mixture simmer for a few minutes to thicken up.

Step 3: Assemble the Bread Bowls

Carefully spoon that luscious filling into the crunchy bread bowls. Don’t be shy—pile it high! For even more indulgence, sprinkle extra mozzarella or Parmesan cheese right on top. Slide the filled bread bowls back into the oven (still at 375°F) for 5-10 minutes. Watch as the cheese melts and bubbles into a golden, irresistible crust. The smell alone will have everyone running to the kitchen.

Step 4: Serve

Once your Stuffed Seafood Bread Bowls emerge bubbling and hot, finish with a generous shower of chopped fresh parsley for color and a squeeze of lemon for brightness. Serve with the extra bread you scooped from the middles, or grab a few slices of crusty bread for all-important dipping. Every bite is creamy, seafood-studded heaven!

How to Serve Stuffed Seafood Bread Bowl

Garnishes

A Stuffed Seafood Bread Bowl deserves a finishing touch! Bright, freshly chopped parsley adds color and lightness, while a wedge of lemon on the side brings zesty balance to the rich filling. If you’re feeling fancy, a light dusting of extra Parmesan or a sprinkle of paprika creates that professional, irresistible finish.

Side Dishes

Since this Stuffed Seafood Bread Bowl is already rich and filling, keep your sides fresh and simple. A crisp green salad with a lemony vinaigrette pairs marvelously, or try lightly steamed veggies like asparagus or green beans to add a pop of color and crunch. If you want to go all out, serve with a chilled glass of white wine for a bistro-worthy meal!

Creative Ways to Present

Want to impress a crowd? Serve mini Stuffed Seafood Bread Bowls using smaller dinner rolls for individual portions—adorable and perfect for parties! Or, arrange them on a wooden board surrounded by lemon wedges, herbs, and crusty bread pieces for a rustic, shareable centerpiece. The dramatic reveal when you cut into the bubbling cheesy top never fails to wow guests.

Make Ahead and Storage

Storing Leftovers

If you end up with leftover Stuffed Seafood Bread Bowl (lucky you!), allow it to cool completely. Wrap each bread bowl tightly in foil or plastic wrap, and place in an airtight container in the fridge. Eat within 2 days for best results, as the bread may soften over time.

Freezing

While you can freeze the seafood filling separately for up to a month, it’s best not to freeze the bread bowl once filled—that creamy sauce can make the bread soggy when thawed. For make-ahead meal prep, just freeze the sauce on its own, then fill and bake the bowls right before serving.

Reheating

To reheat a Stuffed Seafood Bread Bowl, place it in a 325°F (160°C) oven for about 15 minutes, covered loosely with foil. Remove the foil for the last few minutes to crisp up the bread. Avoid microwaving as the bread will get chewy; oven reheating keeps everything as close to fresh as possible!

FAQs

Can I use other types of seafood for the filling?

Absolutely! This recipe is a great canvas for your favorites—try scallops, cooked lobster, or even flaked white fish. Just keep the overall amount of seafood the same, and adjust the cooking time to avoid overcooking.

What type of bread works best for a Stuffed Seafood Bread Bowl?

Go for large, sturdy bread rolls or sourdough boules—anything with a thick crust that can hold up to the filling. Avoid soft sandwich bread, as it can get mushy quickly.

Is there a lighter alternative to heavy cream?

Yes, you can use half-and-half or even whole milk for a lighter texture. The sauce will be slightly less rich but still wonderfully creamy. You can also swap light cream cheese if you’re cutting calories.

How do I prevent the bread bowl from getting soggy?

Toasted bread bowls are key! Bake them before filling, and consider lining the inside with a little cheese that will melt and form a barrier against the sauce. Fill and bake just before serving for best texture.

Can I make Stuffed Seafood Bread Bowl in advance for a party?

You sure can. Prepare the bread bowls and seafood filling separately, then refrigerate both. Assemble and bake right before serving so everything is hot, bubbly, and perfectly crisp.

Final Thoughts

If you’ve been searching for a show-stopping, soul-warming meal, the Stuffed Seafood Bread Bowl is calling your name. Cozy, luxurious, and totally crowd-pleasing, it’s the kind of dish friends and family will talk about long after the last crumb is gone. Give it a try—you’re just one hearty, cheesy, seafood-filled bite away from your new favorite comfort food!

Stuffed Seafood Bread Bowl Recipe

★★★★★

4.7 from 22 reviews

Author: Zoe
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Pescatarian

Print Recipe

Description

Indulge in the decadent flavors of this Stuffed Seafood Bread Bowl recipe. A delightful combination of shrimp, crab meat, and cheeses nestled in crispy bread bowls, perfect for a special dinner or gathering.

Instructions

Step 1: Prepare the Bread Bowls
Preheat oven to 375°F (190°C). Cut tops off bread rolls, hollow out centers, brush with oil, bake until golden.
Step 2: Make the Seafood Filling
Sauté onion and garlic in butter and oil. Add shrimp, crab, cream, broth, cheeses, seasonings, simmer until thick.
Step 3: Assemble the Bread Bowls
Spoon filling into bread bowls, top with cheese, bake until bubbly.
Step 4: Serve
Garnish with parsley, serve with bread for dipping, lemon wedges on the side.