If you want to impress your friends and family with a show-stopping dish that bursts with rich, creamy seafood flavors, this Stuffed Seafood Bread Bowl Recipe is exactly what you need. It combines succulent shrimp, delicate crab meat, and tender scallops all mixed into a luscious, cheesy filling inside a crusty sourdough bread bowl. This recipe brings together a hearty, comforting meal with the fun twist of edible breadware, making every bite a perfect blend of texture and taste that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Stuffed Seafood Bread Bowl Recipe lies in its simple yet thoughtfully chosen ingredients that each play a vital role. From the creamy cheeses that bring smoothness, to the fragrant seasonings that elevate the seafood, every component contributes to the dish’s amazing depth of flavor and satisfying texture.
- 1 large round sourdough bread loaf: Provides the sturdy and delicious bowl that holds all the seafood goodness.
- 2 tablespoons butter: Adds richness and helps sauté the aromatics beautifully.
- 1 tablespoon olive oil: Combines with butter to give a silky base for cooking.
- ½ small onion (finely chopped): Offers sweetness and a gentle crunch when softened.
- 2 cloves garlic (minced): Brings a subtle but essential savory depth.
- ½ lb shrimp (peeled, deveined, and chopped): The star seafood that provides a briny, tender bite.
- ½ cup lump crab meat: Delivers delicate sweetness and texture contrast.
- ½ cup cooked scallops or white fish (flaked, optional): Adds additional richness and variety in seafood flavors.
- 4 oz cream cheese (softened): Creates a velvety, creamy base that holds the filling together.
- ½ cup heavy cream: Enhances the richness for a luscious mouthfeel.
- ½ cup shredded mozzarella cheese: Melts perfectly to make the dish gooey and irresistible.
- ¼ cup grated Parmesan cheese: Gives a nutty, sharp counterpoint to balance the creaminess.
- ½ teaspoon Old Bay seasoning: Infuses a classic, aromatic seafood spice blend that ties everything together.
- ¼ teaspoon black pepper: Adds a mild kick and warmth.
- ¼ teaspoon paprika: Offers subtle smokiness and vibrant color.
- 1 tablespoon chopped parsley: Brightens the dish with fresh, herbaceous notes.
- Salt to taste: Enhances all the flavors and brings harmony to the mix.
How to Make Stuffed Seafood Bread Bowl Recipe
Step 1: Prepare the Bread Bowl
Begin by preheating your oven to 375°F (190°C). Cut the top off your sourdough loaf and carefully hollow out the center, leaving about a 1-inch thick shell all around to keep the bread sturdy enough to hold the creamy stuffing without collapsing. Don’t toss the removed bread – you’ll want those cubes for delicious dipping later!
Step 2: Sauté the Aromatics and Seafood
Next, heat butter and olive oil in a skillet over medium heat. Toss in your finely chopped onion and garlic, letting them cook gently for 2 to 3 minutes until soft and fragrant. This soft base unlocks a beautiful depth of flavor. Then add the chopped shrimp and cook until they turn a lovely pink, about 3 to 4 minutes. Stir in the lump crab meat and your cooked scallops or flaked white fish, if using—they add a wonderful variety of textures and flavors to your stuffing.
Step 3: Create the Creamy Filling
Lower the heat a bit and add the softened cream cheese, stirring until it melts into the seafood mixture for a luscious consistency. Pour in the heavy cream next and sprinkle in mozzarella, Parmesan, Old Bay seasoning, black pepper, paprika, and salt. Keep stirring and cooking until the mix thickens slightly, coating every bite with creamy goodness. Finally, stir in fresh chopped parsley for a burst of color and freshness.
Step 4: Stuff and Bake the Bread Bowl
Now for the fun part! Spoon the warm seafood filling into your hollowed-out bread bowl, filling it to the brim. Replace the bread top to keep all that gooey deliciousness inside, then wrap the entire loaf in foil. Bake for 20 minutes to meld the flavors, then unwrap and bake uncovered for another 10 minutes to crisp and golden the outer crust and top. Your kitchen will start smelling amazing, trust me.
How to Serve Stuffed Seafood Bread Bowl Recipe
Garnishes
To elevate the presentation and flavor, sprinkle a little extra chopped parsley on top right before serving. A light drizzle of lemon juice over each slice will add a bright, zesty note that contrasts beautifully with the creamy seafood. If you love a little heat, some crushed red pepper flakes can add a subtle kick that complements but doesn’t overpower.
Side Dishes
This seafood bread bowl is rich and satisfying on its own, but pairing it with a crisp green salad balancing acidity and crunch makes the meal even more wonderful. Steamed or roasted vegetables such as asparagus, broccoli, or green beans add freshness, while a light coleslaw with a vinegar-based dressing provides a nice contrast in texture and tanginess.
Creative Ways to Present
Slice the bread bowl into wedges to serve like pizza, making each piece a perfect handheld delight. Alternatively, cut the top off and scoop the filling into individual small bread bowls or mini sourdough rolls for a fun party appetizer. You can also serve the removed bread cubes alongside as dippers so guests can scoop up every last bit of that creamy seafood treasure.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, tightly wrap the bread bowl or transfer the filling to an airtight container and refrigerate. The seafood mixture will keep well for up to 2 days, preserving its luscious flavors and creaminess.
Freezing
For longer storage, freeze the seafood filling in an airtight container for up to 1 month. It’s best to freeze before baking the bread bowl, then thaw overnight in the fridge before reheating and baking as usual.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C), covered with foil to prevent drying, for about 15–20 minutes until warmed through. Avoid microwaving if possible, as slow reheating preserves the creamy texture and keeps the bread from turning soggy.
FAQs
Can I use other types of bread for the bread bowl?
Absolutely! While sourdough is ideal for its sturdy crust and tangy flavor, you can try round rye or a dense country white loaf. Just ensure it’s large enough and has a thick crust to hold the filling without falling apart.
What can I substitute if I don’t have Old Bay seasoning?
Old Bay is a classic seafood seasoning, but you can replace it with a blend of paprika, celery salt, black pepper, and a pinch of cayenne pepper for a similar aromatic kick.
Is it okay to make this recipe without scallops or white fish?
Yes! The scallops or flaked white fish are optional. You can simply use shrimp and crab meat for a delicious result or substitute any other seafood you prefer or have on hand.
Can I prepare the filling in advance?
Definitely. You can make the seafood filling up to a day ahead, refrigerate it, and then stuff and bake the bread bowl just before serving. This saves time on the day of your gathering.
How do I avoid the bread bowl becoming soggy?
Leaving about 1-inch thickness for the bread walls helps keep it sturdy. Baking uncovered in the final step crisps up the crust nicely. Serving soon after baking also ensures the bread stays pleasantly firm.
Final Thoughts
This Stuffed Seafood Bread Bowl Recipe is a delightful way to bring a touch of elegance and comfort to your dining table. With its combination of creamy textures, fresh seafood, and crusty bread, it’s sure to become a favorite at any gathering or cozy night in. Don’t hesitate to try it yourself and enjoy the warm smiles it inspires as everyone digs into this unforgettable dish.
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Stuffed Seafood Bread Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
Description
This Stuffed Seafood Bread Bowl is a creamy, flavorful dish featuring a mixture of shrimp, crab, and scallops or white fish combined with cream cheese and seasonings, all baked inside a hollowed sourdough bread loaf. Perfect as an appetizer or main course, this recipe offers a delightful blend of seafood richness with a crisp, golden bread exterior.
Ingredients
Seafood Mixture
- ½ lb shrimp, peeled, deveined, and chopped
- ½ cup lump crab meat
- ½ cup cooked scallops or white fish, flaked (optional)
- 4 oz cream cheese, softened
- ½ cup heavy cream
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped parsley
Vegetables and Seasonings
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- Salt to taste
Bread and Cooking Fats
- 1 large round sourdough bread loaf
- 2 tablespoons butter
- 1 tablespoon olive oil
Instructions
- Prepare the Bread Bowl: Preheat the oven to 375°F (190°C). Cut the top off the sourdough loaf and carefully hollow out the center, leaving about 1-inch thick sides and bottom to form a sturdy bowl. Set the hollowed bread and the cut-off top aside for later use.
- Sauté Aromatics: In a skillet over medium heat, melt the butter together with olive oil. Add the finely chopped onion and minced garlic, sautéing for 2–3 minutes until they become soft and aromatic.
- Cook Seafood: Add the chopped shrimp to the skillet and cook until they turn pink, about 3–4 minutes. Stir in the lump crab meat and the cooked scallops or white fish if using, mixing gently to combine.
- Create Creamy Mixture: Add the softened cream cheese to the seafood and stir until it melts and becomes smooth. Pour in the heavy cream, then add shredded mozzarella, grated Parmesan, Old Bay seasoning, black pepper, paprika, and salt to taste. Continue cooking until the mixture becomes creamy and slightly thickened.
- Finish the Filling: Remove the skillet from heat and stir in the chopped parsley to add freshness and color to the seafood filling.
- Assemble and Bake: Spoon the creamy seafood mixture into the hollowed sourdough bread bowl. Replace the bread top. Wrap the whole loaf tightly in foil.
- Bake the Bread Bowl: Place the foil-wrapped bread bowl on a baking sheet and bake in the preheated oven for 20 minutes. Then remove the foil and bake uncovered for an additional 10 minutes to allow the top to crisp up nicely.
- Serve: Remove from the oven, slice the bread bowl into sections, and serve warm. Use the hollowed-out bread pieces for dipping or toast them separately for a crunchy accompaniment.
Notes
- This dish works well as both an appetizer or a main course depending on serving size.
- The hollowed-out bread cubes can be reserved for dipping or toasted separately to accompany the seafood filling.
- Feel free to substitute the seafood based on your preference or availability, such as using different shellfish or white fish varieties.
- Ensure the bread bowl’s walls are thick enough to hold the creamy filling without leaking.
