Stuffed Seafood Bread Bowl – A Creamy, Cheesy, Crowd-Pleasing Seafood Feast

🥣 Introduction

Rich, creamy, cheesy, and indulgent, this Stuffed Seafood Bread Bowl is your new comfort food obsession. Loaded with a decadent blend of shrimp, crab, and scallops, folded into a silky garlic-Parmesan cream sauce, then baked inside a crusty round loaf — it’s a dish made to impress.

Whether you’re looking to wow guests at a dinner party or just treating yourself to a cozy weekend indulgence, this seafood bread bowl delivers both flavor and presentation in one delicious package.

🧰 Equipment Needed

• Large skillet or saucepan
• Cutting board & sharp knife
• Spoon or bread knife for hollowing out
• Mixing bowls
• Baking sheet
• Cheese grater (if grating fresh cheese)

🛒 Ingredients

For the Seafood Filling:

• 1 tbsp butter
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, diced
• ½ cup celery, diced
• 1 cup shrimp, peeled & chopped
• 1 cup crab meat (lump or imitation)
• ½ cup scallops, quartered
• 1 tsp Old Bay seasoning
• Salt and pepper, to taste
• ¼ tsp paprika

For the Cream Sauce:

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1½ cups half & half or heavy cream
• ½ cup milk
• 1 cup Parmesan cheese, grated
• ½ tsp Dijon mustard
• Optional: ¼ tsp cayenne for a spicy kick

For the Bread Bowl:

• 1 large round sourdough or French bread boule
• ½ cup mozzarella cheese, shredded (for topping)
• Fresh parsley, chopped (garnish)
• Lemon wedges, for serving

👩‍🍳 Directions

🔪 Step 1: Prep the Bread Bowl

• Preheat oven to 375°F (190°C).
• Slice off the top of the bread loaf and hollow out the inside, leaving about a 1-inch shell.
• Reserve the inner bread pieces for dipping or save for breadcrumbs later.
• Brush the inside of the loaf with olive oil or melted butter and toast in the oven for 8–10 minutes until slightly crisp.

🦐 Step 2: Cook the Seafood

• In a skillet over medium heat, add butter and olive oil.
• Sauté garlic, onion, and celery until soft and fragrant.
• Add shrimp, crab, and scallops. Cook for 3–4 minutes until shrimp are pink and scallops are opaque.
• Season with Old Bay, paprika, salt, and pepper.
• Remove seafood mixture from skillet and set aside.

🧀 Step 3: Make the Creamy Cheese Sauce

• In the same pan, melt 3 tbsp butter over medium heat.
• Whisk in flour and cook for 1–2 minutes to form a roux.
• Gradually whisk in cream and milk, stirring constantly until thickened (about 3–5 minutes).
• Add Dijon mustard, Parmesan cheese, and optional cayenne.
• Stir until cheese is melted and sauce is velvety smooth.

🥘 Step 4: Combine & Stuff

• Fold the cooked seafood mixture into the cream sauce.
• Taste and adjust seasoning as needed.
• Spoon the hot seafood mixture into the toasted bread bowl.
• Sprinkle mozzarella cheese on top.

🔥 Step 5: Bake & Serve

• Place the stuffed bread bowl on a baking sheet and bake for 10–12 minutes, or until bubbly and golden on top.
• Garnish with parsley and serve with lemon wedges and toasted bread pieces on the side.

🍽️ Servings & Timing

• Servings: 4–6
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

🧊 Storage & Reheating

• Storage: Transfer filling to an airtight container and store in the fridge for up to 3 days.
• Reheat: Warm filling in a skillet over low heat with a splash of cream. Re-toast bread before serving.
• Freezing: Not recommended due to dairy and seafood combination.

🥄 Variations

• Spicy Cajun: Add andouille sausage and Cajun seasoning.
• Lobster Luxe: Use lobster meat in place of crab.
• Herb Lovers: Add thyme, rosemary, or tarragon to the cream sauce.
• Gluten-Free: Use a gluten-free loaf and substitute flour with gluten-free thickener.
• Mini Bread Bowls: Use small sourdough rolls for individual servings.

❓ 10 Frequently Asked Questions

1. Can I use frozen seafood?
   Yes! Just thaw and pat dry before cooking.
2. What’s the best bread to use?
   A sturdy round loaf like sourdough or rustic boule holds up best.
3. Can I make the filling ahead?
   Absolutely. Store it chilled and reheat before filling the bread bowl.
4. How do I keep the bread bowl from getting soggy?
   Toast it first and avoid overfilling with hot sauce.
5. What can I serve on the side?
   A green salad, roasted veggies, or a simple coleslaw.
6. Can I skip the scallops?
   Yes, just increase the shrimp and crab portions.
7. Is it spicy?
   Only mildly. Add cayenne or hot sauce if you want heat.
8. Can I make it dairy-free?
   Try unsweetened oat milk and vegan cheese, but expect texture changes.
9. Can I use canned crab?
   Yes, just drain it well and fold in gently.
10. How do I make this more filling?
    Serve it with rice or pasta on the side or add diced potatoes to the filling.

🏁 Conclusion

The Stuffed Seafood Bread Bowl is the ultimate comfort food — a creamy, cheesy, seafood-packed showstopper served in edible, crusty bread. Whether for a cozy night in or a special weekend dinner, it offers elegance without fuss. You won’t want to lose this one — even your non-seafood friends will be begging for seconds.

Adam

Stuffed Seafood Bread Bowl – A Creamy, Cheesy, Crowd-Pleasing Seafood Feast

Rich, creamy, cheesy, and indulgent, this Stuffed Seafood Bread Bowl is your new comfort food obsession. Loaded with a decadent blend of shrimp, crab, and scallops, folded into a silky garlic-Parmesan cream sauce, then baked inside a crusty round loaf — it’s a dish made to impress. Whether you’re looking to wow guests at a dinner party or just treating yourself to a cozy weekend indulgence, this seafood bread bowl delivers both flavor and presentation in one delicious package.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

For the Seafood Filling:

• 1 tbsp butter
• 1 tbsp olive oil
• 3 cloves garlic minced
• 1 small onion diced
• ½ cup celery diced
• 1 cup shrimp peeled & chopped
• 1 cup crab meat lump or imitation
• ½ cup scallops quartered
• 1 tsp Old Bay seasoning
• Salt and pepper to taste
• ¼ tsp paprika

For the Cream Sauce:

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1½ cups half & half or heavy cream
• ½ cup milk
• 1 cup Parmesan cheese grated
• ½ tsp Dijon mustard
• Optional: ¼ tsp cayenne for a spicy kick

For the Bread Bowl:

• 1 large round sourdough or French bread boule
• ½ cup mozzarella cheese shredded (for topping)
• Fresh parsley chopped (garnish)
• Lemon wedges for serving

Equipment

• Large skillet or saucepan
• Cutting board & sharp knife
• Spoon or bread knife for hollowing out
• Mixing bowls
• Baking sheet
• Cheese grater (if grating fresh cheese)

Method

 

🔪 Step 1: Prep the Bread Bowl

1. Preheat oven to 375°F (190°C).
2. Slice off the top of the bread loaf and hollow out the inside, leaving about a 1-inch shell.
3. Reserve the inner bread pieces for dipping or save for breadcrumbs later.
4. Brush the inside of the loaf with olive oil or melted butter and toast in the oven for 8–10 minutes until slightly crisp.

🦐 Step 2: Cook the Seafood

1. In a skillet over medium heat, add butter and olive oil.
2. Sauté garlic, onion, and celery until soft and fragrant.
3. Add shrimp, crab, and scallops. Cook for 3–4 minutes until shrimp are pink and scallops are opaque.
4. Season with Old Bay, paprika, salt, and pepper.
5. Remove seafood mixture from skillet and set aside.

🧀 Step 3: Make the Creamy Cheese Sauce

1. In the same pan, melt 3 tbsp butter over medium heat.
2. Whisk in flour and cook for 1–2 minutes to form a roux.
3. Gradually whisk in cream and milk, stirring constantly until thickened (about 3–5 minutes).
4. Add Dijon mustard, Parmesan cheese, and optional cayenne.
5. Stir until cheese is melted and sauce is velvety smooth.

🥘 Step 4: Combine & Stuff

1. Fold the cooked seafood mixture into the cream sauce.
2. Taste and adjust seasoning as needed.
3. Spoon the hot seafood mixture into the toasted bread bowl.
4. Sprinkle mozzarella cheese on top.

🔥 Step 5: Bake & Serve

1. Place the stuffed bread bowl on a baking sheet and bake for 10–12 minutes, or until bubbly and golden on top.
2. Garnish with parsley and serve with lemon wedges and toasted bread pieces on the side.

Notes

🧊 Storage & Reheating
Storage: Transfer filling to an airtight container and store in the fridge for up to 3 days.

Reheat: Warm filling in a skillet over low heat with a splash of cream. Re-toast bread before serving.

Freezing: Not recommended due to dairy and seafood combination.

🥄 Variations
Spicy Cajun: Add andouille sausage and Cajun seasoning.

Lobster Luxe: Use lobster meat in place of crab.

Herb Lovers: Add thyme, rosemary, or tarragon to the cream sauce.

Gluten-Free: Use a gluten-free loaf and substitute flour with gluten-free thickener.

Mini Bread Bowls: Use small sourdough rolls for individual servings.

❓ 10 Frequently Asked Questions
Can I use frozen seafood?
Yes! Just thaw and pat dry before cooking.

What’s the best bread to use?
A sturdy round loaf like sourdough or rustic boule holds up best.

Can I make the filling ahead?
Absolutely. Store it chilled and reheat before filling the bread bowl.

How do I keep the bread bowl from getting soggy?
Toast it first and avoid overfilling with hot sauce.

What can I serve on the side?
A green salad, roasted veggies, or a simple coleslaw.

Can I skip the scallops?
Yes, just increase the shrimp and crab portions.

Is it spicy?
Only mildly. Add cayenne or hot sauce if you want heat.

Can I make it dairy-free?
Try unsweetened oat milk and vegan cheese, but expect texture changes.

Can I use canned crab?
Yes, just drain it well and fold in gently.

How do I make this more filling?
Serve it with rice or pasta on the side or add diced potatoes to the filling.

🏁 Conclusion
The Stuffed Seafood Bread Bowl is the ultimate comfort food — a creamy, cheesy, seafood-packed showstopper served in edible, crusty bread. Whether for a cozy night in or a special weekend dinner, it offers elegance without fuss. You won’t want to lose this one — even your non-seafood friends will be begging for seconds.