Delightful Stuffed Seafood Bread Bowl

There’s something incredibly comforting about a meal served in its own edible bowl. It feels special, a little rustic, and just plain fun.

I remember the first time I had a dish like this. I was at a seaside cafe, and the chilly ocean breeze made the warm, creamy seafood dip inside a crusty bread bowl taste like the best thing on earth.

This recipe is my way of recreating that perfect moment at home. It’s a showstopper for guests, but the secret is how simple it is to put together.

You get a rich, creamy, and savory seafood filling, all baked inside a hollowed-out loaf of bread until it’s bubbly and golden. Every bite is a perfect mix of crusty bread and luscious filling.

What You’ll Need

Here are the ingredients that come together to create this amazing dish. Gathering everything first makes the process smooth and easy.

• 2 large, round sourdough bread loaves (about 8 inches each)
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 8 ounces medium shrimp, peeled, deveined, and roughly chopped
• 8 ounces lump crabmeat (or imitation crab, chopped)
• 4 ounces bay scallops, patted dry
• 8 ounces cream cheese, softened to room temperature
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon black pepper
• Pinch of salt
• Paprika, for garnish

The Tools for the Job

You won’t need any fancy equipment for this recipe. Just your standard kitchen gear will do.

• Baking sheet
• Large skillet
• Large mixing bowl
• Serrated bread knife
• Cutting board
• Spatula or wooden spoon
• Measuring cups and spoons

How to Make Your Stuffed Seafood Bread Bowl

Follow these steps carefully, and you’ll have a perfect result. It’s easier than it looks!

Step 1: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

Step 2: Prepare the bread bowls. Slice off the top 1.5 inches of each bread loaf. Carefully hollow out the inside, leaving about a 1-inch thick wall. Save the scooped-out bread for later!

Step 3: Place the hollowed-out bowls and their “lids” on the prepared baking sheet. Toast in the oven for about 8-10 minutes, just until they are slightly crisp. This helps prevent them from getting soggy.

Step 4: While the bread toasts, heat the olive oil in a large skillet over medium heat. Add the chopped onion and celery and cook until softened, about 5-6 minutes.

Step 5: Add the minced garlic and cook for another minute until fragrant. Be careful not to let it burn.

Step 6: Add the chopped shrimp and bay scallops to the skillet. Cook for just 2-3 minutes, until the shrimp turn pink and the scallops are opaque. Don’t overcook them; they will finish cooking in the oven.

Step 7: In a large mixing bowl, combine the softened cream cheese, mayonnaise, Parmesan cheese, parsley, dill, lemon juice, Old Bay seasoning, salt, and pepper. Mix until smooth.

Step 8: Gently fold the cooked veggie-seafood mixture and the crabmeat into the cream cheese base. Stir until everything is well combined.

Step 9: Carefully spoon the seafood filling evenly into the two toasted bread bowls. Sprinkle the top with a little paprika for color.

Step 10: Place the filled bread bowls back on the baking sheet. Bake for 20-25 minutes, or until the filling is hot and bubbly and the top is lightly golden brown.

Step 11: Let the bread bowls cool for a few minutes before serving. You can place the toasted “lids” on top or serve them on the side for dipping.

Pro Tips From My Kitchen

Over the years, I’ve picked up a few tricks that make this recipe even better. Trust me on these.

• Soften the Cream Cheese: Make sure your cream cheese is truly at room temperature. It makes a huge difference in getting a smooth, lump-free filling. If you’re short on time, you can microwave it for 15-20 seconds.
• Pat Your Seafood Dry: Moisture is the enemy of a good, creamy dip. Before cooking, pat your shrimp, scallops, and crabmeat thoroughly with paper towels. This prevents the filling from becoming watery.
• Don’t Toss the Bread Insides: Cut the scooped-out bread into cubes, toss with a little olive oil and garlic powder, and toast them alongside the bread bowls. They become perfect croutons for dipping or for a salad the next day.
• Grate Your Own Parmesan: For the best flavor and melt, buy a block of Parmesan and grate it yourself. The pre-shredded kind often has anti-caking agents that can affect the texture.

At-a-Glance Timing

Here’s a quick breakdown of the time you’ll need.

Task	Estimated Time
Preparation & Chopping	15 Minutes
Cooking the Filling	10 Minutes
Baking Time	20-25 Minutes
Total Time	Approx. 50 Minutes

Substitutions and Variations

Feel free to get creative! This recipe is very forgiving and easy to adapt.

• Add a Spicy Kick: For those who like heat, add a finely chopped jalapeño with the onions or a teaspoon of red pepper flakes to the cream cheese mixture.
• Make it Extra Cheesy: Mix in a half cup of shredded sharp cheddar or Monterey Jack cheese into the filling. You can also sprinkle some on top before baking.
• Veggie-Loaded: Add more vegetables like finely chopped red bell pepper or a handful of fresh spinach (wilted and squeezed dry) to the filling.
• Different Bread: While sourdough is a classic choice, a hearty pumpernickel or rye loaf would also be delicious and add a different flavor profile.

Choosing Your Seafood

You can mix and match the seafood based on what’s available or what you prefer.

Seafood Option	Flavor Profile
Shrimp	Sweet and firm
Lump Crabmeat	Rich and delicate
Imitation Crab	Budget-friendly, mild
Bay Scallops	Tender and slightly sweet
Lobster Meat	Luxurious and sweet

Meal Prep and Dietary Info

Here’s how to plan ahead and adapt the recipe for different dietary needs.

Make-Ahead Tips

You can prepare the entire seafood filling up to one day in advance. Store it in an airtight container in the refrigerator. When you’re ready to serve, just hollow out your bread, fill, and bake as directed. You might need to add 5-10 minutes to the baking time since the filling will be cold.

Nutritional Breakdown & Swaps

This is an indulgent dish, but you can make some simple swaps.

Dietary Need	Suggested Swap
Gluten-Free	Use your favorite gluten-free bread bowls.
Lighter Version	Use Neufchâtel cheese and light mayonnaise.
Dairy-Free	Use dairy-free cream cheese and mayo alternatives.
Lower-Carb	Bake filling in bell peppers instead of bread.

*Nutritional information is an estimate and will vary based on the specific ingredients used.

Meal Pairing Suggestions

This rich dish pairs best with something light and crisp to cut through the creaminess. A simple green salad with a lemon vinaigrette is perfect. For drinks, a chilled glass of Sauvignon Blanc or a light pilsner beer works beautifully.

Leftovers and Storage

If you happen to have leftovers, they are still delicious the next day.

Store the entire filled bread bowl wrapped tightly in foil in the refrigerator for up to 2 days. The bread will soften over time.

To reheat, place the foil-wrapped bread bowl in a 350°F (175°C) oven for about 15-20 minutes, or until the filling is heated through. You can unwrap it for the last 5 minutes to help re-crisp the bread.

Frequently Asked Questions

Q1. Can I use frozen seafood for this recipe?

Ans: Yes, absolutely. Just make sure to thaw it completely in the refrigerator overnight. Most importantly, pat it very, very dry with paper towels before cooking to remove excess water.

Q2. My bread bowl got soggy. What did I do wrong?

Ans: This usually happens for two reasons. First, you might have skipped the pre-toasting step, which creates a barrier against the moist filling. Second, your filling might have had too much liquid, which can happen if you don’t pat the seafood dry.

Q3. Can I make this as a dip instead of in a bread bowl?

Ans: Of course! You can bake the filling in a small casserole or baking dish at the same temperature until hot and bubbly. Serve it with crackers, tortilla chips, or toasted baguette slices.

Q4. What other herbs can I use?

Ans: This recipe is great with other herbs. Fresh chives would add a mild oniony flavor, and a little tarragon would give it a hint of French flair. Feel free to use what you have on hand.

Wrapping Up

There you have it—a rich, comforting, and impressive meal that’s perfect for a cozy night in or for sharing with people you love. The combination of creamy seafood and crusty sourdough is just unbeatable.

I hope you give this Delightful Stuffed Seafood Bread Bowl a try. It’s one of those recipes that creates wonderful memories.

If you make it, I’d love to hear how it turned out! Drop a comment below with your experience or any questions you might have.