If you’re craving a cozy, crowd-pleasing dish that’s equal parts creamy, savory, and downright fun, the Stuffed Seafood Bread Bowl is about to become your new obsession. Imagine a golden sourdough loaf brimming with a luscious blend of shrimp, crab, cheese, and aromatic veggies—all bubbling together in one edible package. Whether you’re entertaining friends, serving up a show-stopping appetizer, or just treating yourself to something special, this dish delivers restaurant-level flavor with pure homemade comfort.
Ingredients You’ll Need
The magic of this Stuffed Seafood Bread Bowl comes from a handful of simple, high-quality ingredients—each one essential for bringing out the best flavors, textures, and vibrant colors in every bite. Here’s what you’ll need to make this recipe shine:
- Sourdough Bread Loaf: The sturdy crust and tangy flavor create the perfect vessel for our creamy seafood filling and hold up beautifully when baked.
- Olive Oil: Adds a touch of richness and helps soften the vegetables without overpowering the seafood.
- Shrimp: Sweet, tender, and quick-cooking, shrimp brings juicy bites and a subtle ocean flavor.
- Lump Crab Meat: Adds delicate sweetness and a touch of luxury—be sure to pick through for any shell bits.
- Garlic: Fragrant and savory, garlic is a must for adding depth to the filling.
- Onion: Diced onion softens and sweetens as it cooks, forming a flavorful base for the seafood.
- Red Bell Pepper: Brings vibrant color and a hint of sweetness to balance the richness.
- Old Bay Seasoning: This classic seafood blend packs in an unmistakable flavor that ties everything together.
- Salt and Black Pepper: Essential for seasoning and enhancing all the other flavors.
- Cream Cheese: The secret to ultra-creamy texture—let it soften for easy mixing.
- Sour Cream: Adds a subtle tang that keeps the filling light and luscious.
- Mozzarella Cheese: Melty and mild, mozzarella gives the filling that irresistible stretch.
- Parmesan Cheese: Salty, nutty, and perfect for adding a punch of flavor and a golden finish.
- Fresh Parsley or Green Onion: For a pop of color and brightness right before serving.
How to Make Stuffed Seafood Bread Bowl
Step 1: Prep the Bread Bowl
Start by preheating your oven to 375°F (190°C). While it warms up, grab your sourdough loaf and slice off the very top—just enough to create a lid. Gently hollow out the center with your hands or a spoon, leaving a sturdy one-inch shell to hold all that glorious filling. Don’t toss the bread you remove! Tear it into chunks and set it aside for dipping later.
Step 2: Sauté the Seafood and Veggies
In a large skillet, heat your olive oil over medium heat. Add the minced garlic, onion, and red bell pepper, and sauté for 2 to 3 minutes, just until the vegetables are soft and fragrant. Next, stir in the chopped shrimp and cook until they turn pink, about another 2 to 3 minutes. Fold in the crab meat along with the Old Bay, salt, and black pepper. Let everything mingle for a minute, then remove from heat—you want the seafood just cooked through, not overdone.
Step 3: Make the Creamy Filling
In a large mixing bowl, combine the softened cream cheese, sour cream, mozzarella, and Parmesan. Mix until smooth and well blended; this is your luscious base. Gently fold in the seafood and veggie mixture, making sure every spoonful is packed with flavor and texture. The filling should be rich, creamy, and studded with tender shrimp and crab.
Step 4: Fill and Bake the Bread Bowl
Place your hollowed-out bread loaf on a baking sheet lined with parchment. Spoon the filling generously into the bread bowl, mounding it slightly if you like. Pop the whole thing into the preheated oven and bake, uncovered, for 20 to 25 minutes, until the filling is hot and bubbling and the bread edges are beautifully golden.
Step 5: Finish and Serve
Once your Stuffed Seafood Bread Bowl is out of the oven, scatter the top with fresh parsley or green onions for a burst of color and freshness. Serve immediately, surrounded by the reserved bread chunks, crackers, or toasted baguette slices for dipping and scooping every last bit.
How to Serve Stuffed Seafood Bread Bowl
Garnishes
A finishing sprinkle of chopped parsley or green onion adds a fresh, vibrant touch to the Stuffed Seafood Bread Bowl. For even more color, try a little diced red bell pepper or a squeeze of lemon juice right before serving. These garnishes not only make the dish pop visually but also balance the richness of the creamy seafood filling.
Side Dishes
This Stuffed Seafood Bread Bowl is hearty enough to stand alone, but it pairs beautifully with crisp green salads, roasted asparagus, or a citrusy slaw. For a party spread, add a platter of fresh veggies, extra crackers, or thinly sliced toasted baguette to keep the dipping going strong.
Creative Ways to Present
For a fun twist, try making mini Stuffed Seafood Bread Bowls by using individual sourdough rolls—perfect for parties or personal portions. Serve the bread bowl on a wooden board surrounded by colorful veggies, lemon wedges, and a sprinkle of microgreens for a show-stopping centerpiece that’s as gorgeous as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Stuffed Seafood Bread Bowl (lucky you!), wrap the cooled bread tightly in foil or plastic wrap and refrigerate for up to 2 days. Store any extra filling separately in an airtight container to keep things fresh.
Freezing
You can freeze the creamy seafood filling (before baking) for up to a month. Spoon the mixture into a freezer-safe container, press a layer of plastic wrap directly on the surface, and seal. Thaw in the refrigerator overnight before filling your bread bowl and baking as usual. Freezing the bread bowl itself is not recommended, as the bread can become soggy.
Reheating
To reheat, wrap the bread bowl in foil and warm it in a 350°F oven for about 15 minutes, or until heated through. If reheating just the filling, spoon it into a small baking dish and bake until bubbly. Avoid microwaving the stuffed bread, as it can turn chewy or rubbery.
FAQs
Can I use different types of seafood in my Stuffed Seafood Bread Bowl?
Absolutely! Feel free to swap in scallops, lobster, or even cooked white fish in place of the shrimp or crab. Just make sure any substitutions are chopped into bite-sized pieces for the best texture and even cooking.
What’s the best bread for making a Stuffed Seafood Bread Bowl?
A sturdy, crusty sourdough works best because it holds up to the creamy filling and crisping in the oven. If sourdough isn’t available, try a large boule or rustic country loaf—just avoid breads that are too soft or thin.
Can I make the filling ahead of time?
Yes! The seafood filling can be mixed and stored in the fridge up to a day in advance. When you’re ready to serve, simply fill the bread bowl and bake as directed. This makes entertaining a breeze and lets the flavors meld beautifully.
How do I prevent the bread bowl from getting soggy?
Leave a thick, one-inch shell when hollowing out the bread to help it stay sturdy. Baking the bread bowl uncovered lets the crust crisp up, and if you want extra insurance, you can brush the inside lightly with olive oil before filling.
Is Stuffed Seafood Bread Bowl gluten-free?
The filling is naturally gluten-free, but traditional sourdough bread contains gluten. If you need a gluten-free option, look for a sturdy gluten-free bread loaf and follow the same steps for hollowing and baking.
Final Thoughts
If you’re ready for a dish that steals the show and disappears in minutes, you have to try the Stuffed Seafood Bread Bowl. It’s creamy, comforting, and endlessly adaptable—perfect for special occasions or whenever you need a little indulgence. Gather your favorite people, grab a loaf of great bread, and dive in!
Print
Stuffed Seafood Bread Bowl Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Stuffed Seafood Bread Bowl is a savory and creamy blend of shrimp and crab meat, combined with cream cheese, sour cream, and melted cheeses, all baked inside a crusty sourdough bread loaf. It’s perfect as a hearty appetizer or main course for seafood lovers, offering a rich and comforting dish that’s ideal for parties or family dinners.
Ingredients
Seafood Mixture
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/2 pound lump crab meat
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Dairy and Cheese
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Other
- 1 large round sourdough bread loaf
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley or green onion for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the seafood stuffed bread bowl.
- Prepare the Bread Bowl: Cut the top off the sourdough loaf and carefully hollow out the center, leaving about a 1-inch thick shell to hold the filling. Reserve the removed bread pieces to serve later for dipping.
- Sauté the Vegetables and Seafood: Heat olive oil in a skillet over medium heat. Add minced garlic, diced onion, and red bell pepper, sautéing for 2 to 3 minutes until softened. Add the chopped shrimp and cook until just pink, approximately 2 to 3 minutes. Stir in the crab meat along with Old Bay seasoning, salt, and black pepper. Cook for another minute to combine the flavors, then remove from heat.
- Mix the Creamy Base: In a large bowl, combine softened cream cheese, sour cream, shredded mozzarella, and grated Parmesan cheese until smooth and creamy.
- Combine Seafood and Cheese Mixture: Fold the cooked seafood mixture into the cheese mixture until evenly blended and well combined.
- Fill the Bread Bowl: Spoon the creamy seafood filling into the hollowed-out sourdough bread bowl, spreading it evenly.
- Bake: Place the filled bread bowl on a baking sheet and bake uncovered in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the bread is slightly toasted.
- Garnish and Serve: Remove from the oven and garnish the top with chopped fresh parsley or green onion. Serve immediately with the reserved bread pieces, crackers, or toasted baguette slices for dipping.
Notes
- You can substitute the crab or shrimp with scallops or lobster for a different seafood variation.
- The filling can be prepared ahead of time and stuffed into the bread bowl just before baking to save time.
- For extra crunch, toast the reserved bread pieces before serving.
- Adjust the seasoning to your taste, especially if adding other types of seafood.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 145mg
