Description
Indulge in the ultimate comfort food with this Stuffed Seafood Bread Bowl—a golden crusty sourdough filled to the brim with creamy, cheesy seafood delight. Overflowing with tender shrimp, sweet crab meat, delicate scallops, and melty cheese, this dish brings together elegance and cozy satisfaction in every bite. Perfect as a dinner centerpiece, a party appetizer, or a hearty treat to share on a special night, this bread bowl makes seafood lovers swoon.
Ingredients
1 large crusty bread bowl (preferably sourdough)
1 lb shrimp, peeled and deveined
½ lb scallops
½ lb lump crab meat (or imitation crab)
2 tablespoons butter
3 cloves garlic, minced
1 small onion, finely chopped
1 teaspoon Old Bay seasoning
Salt and pepper to taste
½ teaspoon crushed red pepper flakes (optional)
1 cup heavy cream
4 oz cream cheese, softened
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
• Preheat oven to 375°F. Cut the top off the bread bowl and remove the inner soft bread, creating a hollow shell.
• In a large skillet over medium heat, melt the butter. Add minced garlic and chopped onion; sauté until fragrant and soft.
• Add the shrimp and scallops. Cook for 3–4 minutes until just opaque.
• Stir in the crab meat and Old Bay seasoning. Mix well to combine.
• Reduce heat to low. Add heavy cream and cream cheese, stirring until cream cheese is fully melted and smooth.
• Add mozzarella and Parmesan cheese. Stir until everything is creamy and well blended. Season with salt, pepper, and red pepper flakes if using.
• Spoon the hot seafood mixture into the hollowed bread bowl.
• Place the filled bread bowl on a baking sheet and bake for 10–15 minutes, until bubbly and golden on top.
• Remove from oven, sprinkle with chopped parsley, and serve immediately.
Notes
Serving Tips
• Serve the stuffed seafood bread bowl hot and fresh, straight from the oven.
• Present it on a large platter with the scooped-out bread chunks, crackers, or sliced baguette for dipping.
• Garnish with extra parsley, a sprinkle of Old Bay, or a drizzle of melted butter for a final touch.
• Cut into wedges like a savory dip pie for easy sharing if serving as an appetizer.
• Pair with a crisp salad or roasted vegetables for a full meal.
Storage Tips
• If you have leftovers, remove the seafood filling from the bread bowl to prevent sogginess.
• Transfer the filling into an airtight container and refrigerate for up to 2 days.
• Reheat gently in a skillet over medium-low heat or microwave in short intervals, stirring occasionally.
• Do not freeze the bread bowl, as the texture will suffer, but the seafood filling can be frozen for up to 1 month.
• Always ensure seafood is reheated to a safe internal temperature before serving.
