Print

Stuffed Seafood Bread Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Stuffed Seafood Bread Bowl is a rich, creamy, and cheesy dish filled with shrimp, scallops, and crab, all nestled inside a crusty bread loaf. It’s an indulgent, shareable comfort food perfect for dinner parties or cozy nights in.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4–6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 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)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cut the top off the bread bowl and hollow out the center, leaving a 1-inch border. Set aside.
  3. In a skillet over medium heat, melt butter and sauté onion and garlic for 3–4 minutes until fragrant.
  4. Add flour and stir for 1 minute to form a roux.
  5. Gradually whisk in cream and milk until smooth. Season with Old Bay, salt, and pepper.
  6. Add shrimp and scallops. Cook for 3–4 minutes until they begin to turn opaque.
  7. Fold in crab meat and cook for 1–2 minutes more.
  8. Stir in half the mozzarella and all the Parmesan until melted and creamy.
  9. Place bread bowl on a baking sheet, fill with seafood mixture, and top with remaining mozzarella.
  10. Bake for 12–15 minutes until golden and bubbly. Garnish with parsley and serve with reserved bread pieces or lemon wedges.

Notes

  • Add cayenne or hot sauce for heat.
  • Swap Old Bay for Cajun seasoning and add sausage for a Cajun twist.
  • Use lobster for a more luxurious variation.
  • Replace heavy cream with half-and-half for a lighter option.
  • Store leftover filling in an airtight container for up to 2 days—reheat gently before serving.

Nutrition

Find it online: https://allcookedup.com/stuffed-seafood-bread-bowl/