Creamy Stuffed Seafood Bread Bowl

This stuffed seafood bread bowl always makes dinner feel like a night out at a seaside café, even when I’m just at home. It’s loaded with shrimp, crab, scallops, garlic, cream, and plenty of bubbling cheese—comfort food at its best, perfect for sharing with friends or family.

Why You’ll Love It

• One pan plus a bread bowl = easy cleanup
• Great for gatherings, date nights, or holidays
• A mix of shrimp, crab, and scallops adds flavor and texture
• Ooey, gooey cheese on top makes every bite indulgent
• Ready in about 40 minutes

When I first brought this to a potluck, it disappeared in minutes. Everyone kept asking for the recipe, and now it’s one of my most requested party dishes.

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Ingredients

• 1 large crusty bread bowl (sourdough or artisan round)
• ½ lb shrimp, peeled and deveined
• ½ lb crab meat (lump or claw)
• ½ lb dry sea scallops
• 3 tbsp butter
• 3 garlic cloves, minced
• 1 shallot, finely chopped
• 1 cup heavy cream
• 4 oz cream cheese (full-fat for richness)
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• Salt and black pepper, to taste

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Step-by-Step Instructions

1. Prepare the Bread Bowl: Cut the top off the bread and scoop out most of the inside, leaving a sturdy shell. Toast in a 375°F (190°C) oven for 8–10 minutes until crisp.
2. Sauté the Aromatics: Melt butter in a skillet over medium heat. Add garlic and shallot, cooking 3 minutes until soft and fragrant.
3. Cook the Seafood: Add shrimp and scallops. Cook 3–4 minutes until shrimp turn pink and scallops are opaque. Stir in crab and warm through for 1 minute.
4. Make the Creamy Base: Lower the heat, stir in cream, cream cheese, lemon juice, salt, and pepper. Cook until smooth and creamy.
5. Add Cheese: Mix in half the Parmesan and mozzarella until melted.
6. Fill the Bread Bowl: Spoon the seafood mixture into the toasted bread. Top with remaining cheese.
7. Bake: Place on a baking sheet and bake 12–15 minutes, until golden and bubbly.
8. Finish & Serve: Sprinkle parsley on top. Cut into wedges and serve hot.

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Storage

• Wrap cooled leftovers in foil and refrigerate up to 2 days.
• Reheat in a low oven to keep the bread crisp.

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Substitutions

• Swap crab or scallops for lobster or firm white fish.
• Use mascarpone or ricotta instead of cream cheese.
• Fontina or Monterey Jack work well in place of mozzarella.
• Chives can be used instead of parsley.

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Serving Ideas

• Serve as a party centerpiece with small plates and extra bread for dipping.
• Pairs beautifully with a crisp white wine (Sauvignon Blanc or Pinot Grigio).
• Add a green salad and roasted vegetables for a full meal.

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Pro Tips

• Always toast the bread bowl before filling so it won’t get soggy.
• Let seafood rest at room temp for 10 minutes before cooking so it cooks evenly.
• Fresh lemon juice brightens the whole dish—don’t skip it.

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FAQ

Q: Can I use different seafood?
Yes—lobster, clams, or white fish all work.

Q: How do I keep the bread from getting soggy?
Toasting it first creates a barrier before adding the filling.

Q: Can I make it ahead?
You can prep the filling and refrigerate. Just assemble and bake before serving.

Q: How should I serve it?
Cut into wedges, serve warm, and add extra toasted bread on the side for dipping.

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This recipe is hearty, cheesy, and packed with coastal flavors. It’s the kind of dish that looks impressive but comes together with simple steps—perfect for when you want to wow a crowd without stressing in the kitchen.