Stuffed Seafood Bread Bowl Recipe

There's nothing quite like cracking into a golden, crusty bread bowl only to discover a bubbling, creamy seafood filling tucked inside. This Stuffed Seafood Bread Bowl is warm, rich, and packed with tender shrimp, sweet crab, and melted cheese – the kind of comfort food that makes a chilly evening feel like a cozy celebration.

I first tried a version of this dish at a tiny coastal café during a spontaneous weekend road trip. One bite of that decadent seafood filling, nestled in a perfectly toasted sourdough bowl, and I knew I had to recreate it at home. Since then, it’s become a go-to for special dinners, indulgent lunches, and everything in between.

Whether you’re looking for a show-stopping appetizer or a hearty main, this recipe delivers in both flavor and presentation. Let’s dive into all the reasons you’ll want to add this to your rotation.

Why You’ll Love This Stuffed Seafood Bread Bowl

Get ready to impress your taste buds and your dinner guests. This Stuffed Seafood Bread Bowl isn't just luxurious – it's surprisingly easy to make, even on a weeknight.

First off, it's a total crowd-pleaser. Rich, savory, and creamy with a satisfying crunch from the toasted bread bowl, it has all the flavors of a seafood chowder, but elevated in presentation and texture.

It's also easier than you'd think. While it looks gourmet, the entire recipe comes together in under an hour. No need for fancy ingredients or techniques – just a few simple steps and a bit of layering magic.

This dish is incredibly versatile. Use shrimp and crab like I do, or swap in scallops, clams, or even chunks of lobster if you're feeling fancy. You can also go half-and-half on seafood and veggies for a lighter twist.

And let's not forget the bread bowl. Instead of serving seafood dip in a plain dish, baking it inside a hollowed-out loaf makes this feel extra special – and you can eat the bowl afterward. Win-win!

From weeknight indulgence to an impressive dinner party centerpiece, this recipe is ready for whatever occasion you throw at it.

Ingredients Notes

What makes this Stuffed Seafood Bread Bowl shine is the quality and harmony of its ingredients. Each one adds a layer of flavor or texture that turns this from a simple dip into something unforgettable.

Seafood is the star of the show here, so pick your favorites. I typically use a combo of medium shrimp and lump crab meat. The shrimp provide a hearty bite, while the crab brings a touch of sweetness and elegance. Be sure to pat your seafood dry before adding it to the mix – too much moisture will thin out the creamy filling.

Cream cheese and shredded mozzarella create the dreamy, gooey base. The cream cheese adds richness, while the mozzarella gives that irresistible stretch. You can swap in Monterey Jack or even Gruyère if you want a more intense cheese flavor.

Garlic, onions, and Old Bay seasoning bring everything together with warmth and depth. I like to sauté the aromatics until golden before mixing them in – it really wakes up their flavor. And Old Bay? It’s practically a requirement when you’re making seafood anything.

Sourdough bread bowls are ideal for this recipe. Their tangy flavor and sturdy crust hold up well against the creamy filling. If you can’t find pre-made bowls, grab a small round loaf from your bakery and hollow it out yourself.

You'll also need a baking sheet and some foil to tent the tops of the bowls while they bake, so they don’t over-brown before the filling is heated through.

How To Make This Stuffed Seafood Bread Bowl

Making this recipe is a joyful process, full of mouthwatering steps. From sautéing seafood to scooping out the bread bowls, each part builds toward a crave-worthy result.

Start by prepping your seafood. Peel and devein the shrimp, then chop them into bite-sized pieces. If you're using canned or pre-cooked crab, drain it well and gently flake it with a fork. This step ensures that your filling stays thick and creamy, not watery.

Next, heat a bit of butter in a skillet over medium heat. Add finely chopped onions and garlic, cooking until they're soft and fragrant. Stir in the shrimp and sauté just until pink – about 2–3 minutes. Add the crab meat last, letting it warm through gently without overcooking.

While the seafood mixture cools slightly, combine softened cream cheese, shredded mozzarella, a dash of heavy cream, and a sprinkle of Old Bay seasoning in a large bowl. Stir until smooth and creamy. Then, fold in the seafood mixture and give everything a good stir. The result should be thick, cheesy, and absolutely packed with flavor.

Now it’s time to prep the bread bowls. Slice off the tops of your sourdough loaves and hollow out the centers, leaving about a 1-inch wall. Save the insides for dipping or snacking later. Spoon the seafood mixture into the hollowed-out bowls, mounding it slightly above the rim.

Place the filled bread bowls on a baking sheet and loosely tent them with foil. Bake in a preheated oven at 375°F for 20 minutes. Then, remove the foil and bake for another 5–10 minutes until the tops are golden and bubbly.

The final product? A warm, cheesy, seafood-stuffed masterpiece with a perfectly toasted shell. Plan for about 45 minutes from start to finish, and expect your kitchen to smell amazing the whole time.

Storage Options

Got leftovers? Lucky you! These stuffed seafood bowls actually reheat pretty well with the right method.

To store, wrap any leftover bread bowls tightly in foil or place them in an airtight container. They’ll keep in the fridge for up to 3 days. For best results, remove any loose top portions of bread to prevent sogginess.

You can also freeze the filling separately before baking. Scoop it into a freezer-safe container and freeze for up to 1 month. When you’re ready to use it, thaw overnight in the fridge and spoon into fresh bread bowls before baking.

To reheat, place refrigerated bread bowls in a 350°F oven for 10–15 minutes, tented with foil. This keeps the crust from getting too hard while heating the center evenly. Avoid the microwave if you can – it tends to make the bread rubbery.

Variations and Substitutions

One of the best parts of this recipe is how easy it is to switch things up based on what you have or crave.

If you don’t eat shellfish, substitute the shrimp and crab with cooked white fish like cod or haddock. Just flake it into the mix as you would crab.

Add some heat by stirring in diced jalapeños or a few shakes of Cajun seasoning. The spice cuts through the richness of the cheese and seafood beautifully.

For a veggie-loaded version, toss in sautéed spinach, corn, or red bell peppers. These add color, flavor, and a bit of freshness to balance the decadence.

Want to lighten it up? Use light cream cheese and cut the mozzarella in half. You’ll still get a creamy texture, just with a little less indulgence.

And if you’re entertaining, consider turning this into mini bread bowl appetizers. Use dinner roll–sized sourdough loaves and bake for slightly less time. They’re perfect for parties and potlucks!

Whether you're cooking for a special night in or just want something cozy and satisfying, this Stuffed Seafood Bread Bowl is the kind of recipe you'll come back to again and again. Don't be afraid to make it your own – that’s where the real magic happens.

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