Stuffed Seafood Bread Bowl

This Stuffed Seafood Bread Bowl is pure indulgence—crispy on the outside, creamy and bubbling with shrimp, scallops, crab, and gooey cheese on the inside. It’s a show-stopping dish I love to serve when I want to impress with minimal effort. Rich, hearty, and overflowing with flavor, it’s perfect for sharing… though I usually want it all to myself.

Why I Love This Recipe

I love how this bread bowl becomes a complete comfort meal in one edible dish. The seafood filling is rich, cheesy, and full of tender bites of shrimp, scallops, and crab. The bread gets perfectly toasted on the outside, while the inside soaks up all the creamy goodness. It’s like a seafood chowder meets cheesy dip—all tucked into warm, crusty bread. Whether I serve it at a dinner party or just make it for a cozy night in, it always feels special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large crusty bread bowl (sourdough or artisan loaf)
1 lb shrimp, peeled and deveined
½ lb scallops, cleaned and chopped
½ lb lump crab meat
2 tablespoons butter
3 cloves garlic, minced
1 small onion, finely diced
1 cup heavy cream
½ cup milk
1 tablespoon flour
1 teaspoon Old Bay seasoning (or seafood seasoning of choice)
Salt and black pepper, to taste
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Chopped parsley, for garnish
Lemon wedges, for serving (optional)

Directions

1. I begin by preheating the oven to 375°F (190°C).

2. I cut the top off the bread bowl and hollow out the inside, leaving about 1-inch of bread around the edges to hold the filling. I set it aside.

3. In a large skillet over medium heat, I melt the butter and sauté the onion and garlic until soft and fragrant, about 3–4 minutes.

4. I sprinkle in the flour and cook for 1 minute, stirring constantly to make a roux.

5. I slowly whisk in the cream and milk until smooth, then stir in the Old Bay seasoning, salt, and pepper.

6. I add the shrimp and scallops, cooking just until they start to turn opaque—about 3–4 minutes.

7. I gently fold in the crab meat and cook for another 1–2 minutes.

8. I stir in half the mozzarella and all the Parmesan cheese until melted and creamy.

9. I place the hollowed-out bread bowl on a baking sheet and fill it with the hot seafood mixture.

10. I sprinkle the remaining mozzarella on top and bake for 12–15 minutes, until the cheese is golden and bubbly.

11. I garnish with chopped parsley and serve hot, with the removed bread chunks on the side for dipping.

Servings and timing

This recipe serves 4–6 people as a shareable main or appetizer.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

Sometimes I add a dash of hot sauce or cayenne for a little kick. For a Cajun twist, I replace Old Bay with Cajun seasoning and mix in some andouille sausage. I’ve also made a lobster version for extra luxury. If I want to go lighter, I use half-and-half instead of heavy cream and skip the extra cheese on top (though it’s hard to resist).

Storage/Reheating

If there are any leftovers, I scoop the filling into an airtight container and store it in the fridge for up to 2 days. To reheat, I warm it gently in a saucepan over low heat, adding a splash of cream or milk if needed to loosen it up. The bread bowl is best enjoyed fresh, as it tends to get soggy after storing.

FAQs

Can I use frozen seafood?

Yes, I often use frozen shrimp and scallops—just make sure to thaw and pat them dry before cooking to avoid excess moisture.

What kind of bread works best?

I prefer sourdough or any crusty artisan bread that holds its shape. The firmer the crust, the better it holds the creamy filling.

Can I prepare this ahead of time?

Yes, I often make the seafood filling ahead and refrigerate it. When I’m ready to serve, I just reheat it, fill the bread bowl, and bake.

Is this dish freezer-friendly?

Not really. The creamy sauce can separate when frozen, and the bread gets soggy. I recommend enjoying it fresh or refrigerated short-term only.

Can I make it without dairy?

For a dairy-free version, I use coconut cream and a dairy-free cheese alternative. It changes the flavor slightly, but still tastes rich and satisfying.

Conclusion

This Stuffed Seafood Bread Bowl is my definition of cozy, bold comfort food. With its creamy, cheesy filling and warm, crusty bread, it’s a recipe I pull out when I want to impress—or just indulge. Whether I serve it at a party or enjoy it on the couch, it’s always a hit.

Print