Stuffed Seafood Bread Bowl

This Stuffed Seafood Bread Bowl transforms simple ingredients into an impressive centerpiece that feels both cozy and elegant. The creamy, cheesy seafood mixture packed with shrimp, crab, and scallops fills a crusty bread bowl that crisps up beautifully in the oven. It’s a fantastic dish for entertaining or a special family dinner when you want something memorable and indulgent without complicated steps.

I first made this dish on a chilly weekend when I craved something warm yet fancy. Watching everyone dig into that bubbly cheesy bread bowl and hearing their compliments made it an instant favorite that I now make whenever I want to impress.

Ingredients

• Large crusty bread bowl: such as sourdough or an artisan round chosen for its sturdy walls that hold the filling well
• Shrimp: large half pound peeled and deveined for quick cooking and tender bites
• Fresh crab meat: half cup picked carefully to avoid shells so every bite is pure sweet crab flavor
• Sea scallops: half cup with side muscle removed to ensure a smooth texture
• Butter: used to sauté aromatics adding rich flavor
• Garlic: minced for fragrant aromatics
• Shallot: finely chopped for sweetness and depth
• Heavy cream: half cup to create a rich and velvety sauce
• Cream cheese: two ounces softened for creamy body in the filling
• Parmesan cheese: quarter cup freshly grated adding sharp umami notes
• Mozzarella cheese: half cup shredded chosen for meltiness and gooey texture
• Fresh lemon juice: tablespoon to brighten and balance flavors
• Fresh parsley: two tablespoons chopped for a fresh herbal kick
• Salt and black pepper: to taste to perfectly enhance and season

Instructions

Scoop and Toast the Bread Bowl:

Preheat your oven to 375 degrees Fahrenheit. Cut the top off the bread bowl carefully and hollow out the center leaving about three—quarter inch thick walls to prevent collapsing. Save the bread pieces for dipping later. Place the hollowed bread bowl in the oven and toast for eight to ten minutes until lightly golden and crisp.

Sauté Aromatics:

In a large skillet over medium heat melt the butter. Add minced garlic and finely chopped shallot. Cook gently for one to two minutes until fragrant and softened but not browned. This gentle cooking builds a flavorful base for the seafood filling.

Cook the Seafood:

Add the peeled shrimp and scallops to the skillet. Cook for two to three minutes until shrimp turns pink and scallops become opaque. Fold in fresh crab meat and let it heat through for one minute to combine flavors without overcooking the seafood.

Make the Creamy Sauce:

Reduce heat to low and pour in heavy cream. Add softened cream cheese, lemon juice, salt, and black pepper. Stir gently until the cream cheese melts into a smooth, creamy sauce that beautifully coats the seafood.

Incorporate Cheeses:

Add half of the Parmesan and mozzarella cheeses. Stir until they melt and fully incorporate into the sauce creating a rich cheesy filling. Taste and adjust seasoning as needed.

Fill and Top the Bread Bowl:

Carefully spoon the creamy seafood filling inside the toasted bread bowl. Spread the remaining Parmesan and mozzarella evenly over the top for a cheesy crust when baked.

Bake Until Golden:

Place the filled bread bowl on a baking sheet and bake for twelve to fifteen minutes until the top cheese is melted, bubbly, and golden brown indicating it’s perfectly finished.

Garnish and Serve:

Remove from oven and sprinkle fresh chopped parsley on top. Serve immediately with reserved bread pieces for dipping into the creamy filling.

One family favorite memory is making this for a holiday gathering where everyone swooned over how the bread soaked up all that luscious seafood sauce.

Storage Tips

Store seafood filling separately from bread bowl in an airtight container in the refrigerator for up to two days. Reheat filling gently on stove adding a splash of cream if needed before refilling the bread bowl. Bread is best served fresh as it softens once filled.

Ingredient Substitutions

Canned lump crab can substitute fresh crab when unavailable though fresh is preferred. Scallops can be swapped for firm white fish like cod. Use half and half for a lighter sauce instead of heavy cream but it will be less rich. Cream cheese can be swapped for mascarpone for a silkier texture.

Serving Suggestions

Pair the bread bowl with a crisp green salad dressed with lemon vinaigrette to cut richness. A chilled Sauvignon Blanc complements the seafood beautifully. Add steamed vegetables or roasted asparagus on the side for a well-rounded meal.

Serve immediately for the crispiest bread and creamiest filling. It makes an elegant centerpiece with minimal fuss.

Common Recipe Questions

→ What bread works best for this dish?

A large, sturdy crusty bread like sourdough or artisan round is ideal to hold the filling without becoming soggy.

→ How do I avoid overcooking the seafood?

Cook shrimp and scallops just until they turn opaque and shrimp pink, about 2–3 minutes, then remove from heat immediately.

→ Can the seafood filling be prepared ahead of time?

Yes, the creamy seafood mixture can be made in advance and gently reheated before stuffing the bread bowl.

→ Which cheeses are used in the filling?

Parmesan, mozzarella, and cream cheese are combined to create a rich, smooth, and melty texture.

→ Why is lemon juice added to the filling?

Lemon juice adds brightness and balances the richness of the cream and cheeses, enhancing the seafood flavors.

→ What do I do with the bread removed from the bowl?

Use the reserved bread pieces for dipping into the creamy seafood filling, providing a crunchy texture contrast.