A show-stopping, crowd-pleasing dish: creamy, cheesy seafood filling (shrimp, crab, and scallops) baked inside a crisp hollowed bread bowl—perfect for dipping and serving as a main or indulgent appetizer.
Why You’ll Love This Recipe
This Stuffed Seafood Bread Bowl combines the indulgence of seafood with the comfort of warm, creamy cheese in a perfectly toasted bread bowl. The mix of shrimp, crab, and scallops in a flavorful, cheesy sauce will make this dish a standout at your next gathering. It’s the ideal balance of savory seafood, rich cheese, and crispy bread, making it both a treat to eat and a gorgeous centerpiece for any table. Whether you’re serving it at a family dinner or a party, this dish is guaranteed to impress!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Bread Bowl:
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1 large round sourdough or artisan bread loaf (1–2 lb)
For the Seafood Filling:
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½ lb shrimp, peeled, deveined, chopped
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½ lb lump crab meat (picked over shells)
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½ lb sea scallops, cut in halves or quarters
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2 Tbsp unsalted butter
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1 Tbsp olive oil
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1 small shallot or onion, finely chopped
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2 cloves garlic, minced
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1 cup heavy cream
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2 oz cream cheese, softened
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½ cup shredded mozzarella (plus extra for top)
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¼ cup grated Parmesan
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1 Tbsp fresh lemon juice
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1 tsp Old Bay seasoning (or seafood seasoning)
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Fresh parsley, chopped for garnish
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Salt and black pepper, to taste
Directions
Step 1: Prepare the Bread Bowl
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Preheat the oven to 375°F (190°C).
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Slice off the top of the loaf and hollow it out, leaving about a ¾–1-inch shell. Save the bread you’ve removed for dipping.
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Place the hollowed bread and top in the oven for 8–10 minutes to toast and crisp up. Remove when done.
Step 2: Make the Seafood Filling
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Heat butter and olive oil in a skillet over medium heat.
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Add the shallot and sauté until softened (about 2–3 minutes). Then, add garlic and cook for another 30 seconds.
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Add the shrimp and scallops to the skillet and cook just until they start turning opaque (2–4 minutes). Stir in crab meat and heat through.
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Lower the heat and pour in the heavy cream. Stir in the cream cheese, lemon juice, Old Bay, and salt and pepper. Stir until the cream cheese melts and the sauce becomes smooth.
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Mix in shredded mozzarella and Parmesan until creamy.
Step 3: Assemble the Bread Bowl
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Spoon the creamy seafood mixture into the hollowed bread bowl, topping it with extra mozzarella.
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Place the filled bread bowl in the oven and bake for 10–15 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
Step 4: Serve
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Garnish the stuffed bread bowl with fresh parsley and serve immediately with the reserved bread pieces for dipping.
Servings and Timing
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Prep Time: 15 minutes
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Cook Time: 25–30 minutes
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Total Time: ~45 minutes
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Kcal: ~520 kcal per serving
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Servings: 4–6 servings
Tips & Insights
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Don’t Overcook Seafood: The seafood continues to cook in the oven, so avoid overcooking it in the skillet.
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Toast the Bread Bowl: Make sure the bread bowl is well toasted to prevent sogginess from the creamy seafood filling.
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Serve Immediately: This dish is best served hot and fresh—dipping the bread into the seafood filling is the best part!
Variations
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Spice it up: Add some cayenne or jalapeños to the seafood mixture for an extra kick.
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Swap Cheeses: Try using Gruyère or fontina for a richer, meltier cheese base.
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Luxury Twist: For a decadent upgrade, use lobster or a clam chowder base for the filling.
Conclusion
The Stuffed Seafood Bread Bowl is the ultimate comfort food that elevates any gathering. The creamy, cheesy seafood filling paired with crispy bread makes for a dish that’s both indulgent and fun to share. With its showstopping presentation, this dish will surely be the highlight of your next meal!
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Stuffed Seafood Bread Bowl
A show-stopping, crowd-pleasing dish: creamy, cheesy seafood filling (shrimp, crab and scallops) baked inside a crisp hollowed bread bowl—perfect for dipping and serving as a main or indulgent appetizer.
- Total Time: ~45 minutes
- Yield: 4 – 6 servings
Ingredients
1 large round sourdough or artisan bread loaf (1–2 lb)
½ lb shrimp, peeled, deveined, chopped
½ lb lump crab meat (picked over shells)
½ lb sea scallops, cut in halves or quarters
2 Tbsp unsalted butter
1 Tbsp olive oil
1 small shallot or onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream
2 oz cream cheese, softened
½ cup shredded mozzarella plus extra for top
¼ cup grated Parmesan
1 Tbsp fresh lemon juice
1 tsp Old Bay seasoning (or seafood seasoning)
Fresh parsley, chopped for garnish
Salt and black pepper, to taste
Instructions
Preheat oven to 375 °F (190 °C). Slice off the top of the loaf; hollow it out, leaving a ¾–1″ shell. Save the bread for dipping.
Toast the bowl and top in the preheated oven for 8–10 minutes until crisp; remove.
In a skillet over medium heat, melt butter with oil. Sauté shallot/onion until translucent (~2–3 min), then add garlic (~30 sec).
Add shrimp and scallops, cooking just until they start turning opaque (2–4 min). Stir in crab meat and heat through.
Lower heat, pour in heavy cream. Add cream cheese, lemon juice, Old Bay, salt, and pepper; stir until cream cheese melts and sauce is smooth.
Mix in ½ cup mozzarella and Parmesan until creamy.
Spoon mixture into the bread bowl, top with remaining mozzarella.
Bake 10–15 minutes, until cheese is golden and bubbly. Garnish with parsley.
Serve immediately with reserved bread pieces for dipping.
Notes
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Don’t overcook seafood—they continue cooking in the oven
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Toast the bowl well to prevent sogginess
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Serve hot and fresh—dipped bread soaks up every creamy drop
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
