Why You’ll Love Stuffed Seafood Bread Bowl Recipe

This Stuffed Seafood Bread Bowl is:

A show‑stopping centerpiece that looks as good as it tastes
Full of creamy, savory seafood under bubbling cheese
Easy enough for weeknights, special enough for guests
Customizable with your favorite seafood and cheeses

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Large crusty bread bowl (sourdough or artisan)
Shrimp, peeled and deveined
Crab meat
Scallops
Butter
Garlic, minced
Shallot, finely chopped
Heavy cream
Cream cheese
Parmesan cheese
Mozzarella cheese
Lemon juice
Fresh parsley, chopped
Salt and pepper

Directions

Prep the bread bowl: Slice the top off the bread and hollow out the center, leaving about an inch of wall. Place on a baking sheet and toast at 375°F until lightly golden and crisp.
Make the seafood filling: Melt butter in a skillet over medium heat. Add garlic and shallot and cook until fragrant.
Cook the seafood: Add shrimp and scallops, cooking until just opaque. Stir in crab meat and warm through.
Build the sauce: Lower heat, pour in heavy cream, add cream cheese, lemon juice, salt, and pepper. Stir until a smooth creamy sauce forms.
Add cheese: Stir in half of the Parmesan and mozzarella until melted.
Fill the bread bowl: Spoon seafood mixture into the toasted bowl. Top with remaining cheeses.
Bake: Return to oven and bake until cheese is golden and bubbly, about 12–15 minutes.
Serve: Garnish with fresh parsley and serve immediately with the reserved bread pieces.

Servings and timing

Serves: About 4 people
Prep time: ~15 minutes
Cook time: ~25 minutes
Total time: ~40 minutes

Variations

Spicy kick: Add red pepper flakes or a pinch of cayenne to the sauce
Cheese swap: Try Gruyère or Fontina in place of mozzarella for a richer melt
Seafood mix: Swap scallops for lobster or firm white fish based on preference

Storage/Reheating

Bread bowl: Best eaten fresh; leftover bread bowl may become soggy if stored
Filling: Store leftover seafood filling in an airtight container in the fridge up to 2 days
Reheat: Warm filling gently on the stovetop or in a low oven before serving
Tip: Toast a fresh bread bowl before adding reheated filling for the best texture

FAQs

What type of bread works best for this recipe?

Choose a sturdy, crusty bread bowl (like sourdough or artisan) so it holds the creamy filling without getting too soggy.

Can I use frozen seafood?

Yes, but thaw it completely and pat dry to remove excess moisture before cooking.

How do I prevent the bread bowl from getting soggy?

Toast the hollowed bread bowl before filling to create a barrier and keep it crisp longer.

Can I prepare parts of this ahead of time?

Yes — the seafood filling can be made ahead and refrigerated. Reheat gently before baking in the bread bowl.

What can I serve with this dish?

A fresh green salad, steamed veggies, or lemony vinaigrette complements the rich seafood flavors.

Can I make this gluten‑free?

Yes, use a gluten‑free bread bowl and check all cheese and seafood ingredients for gluten‑free certification.

How spicy is this dish?

It’s mild by default, but you can add seasonings like cayenne or pepper flakes for heat.

Can I use different cheeses?

Absolutely — Gruyère, Fontina, or even sharp cheddar can add new flavor dimensions.

How do I store leftovers?

Store leftover filling separately in the fridge; bread should be eaten fresh for best texture.

Is this dish suitable for parties?

Yes, it’s a great centerpiece for gatherings and easy to customize based on guests’ tastes.

Conclusion

This Stuffed Seafood Bread Bowl is a delightful combination of creamy seafood, bubbly cheese, and crusty bread that feels both elegant and comforting. Whether you’re hosting guests or enjoying a cozy night in, it’s a versatile dish sure to impress.