If you’re craving something rich, comforting, and just a little bit indulgent, this Stuffed Seafood Bread Bowl is your answer. It’s a creamy, dreamy seafood medley nestled inside a hollowed-out crusty bread bowl that turns into a buttery, crunchy bonus. This recipe comes together quickly and easily, making it the ultimate go-to for cozy weeknight dinners or impressive last-minute meals when guests pop by.

Why You’ll Love This Recipe

Decadent and Comforting: Creamy seafood filling meets crispy bread for a satisfying, cozy meal.
Quick and Simple: Minimal prep and just one pan make it easy enough for a weeknight.
Show-Stopping Presentation: That golden bread bowl is a real eye-catcher at the dinner table.
Flexible Ingredients: Great for using up leftover seafood or adding your personal twist.

Ingredients You’ll Need

Bread Bowl: Choose a crusty round loaf like sourdough or Italian. Hollow it out to make room for the filling, and toast the inside for a crisp edge.
Shrimp: Adds a sweet, briny bite. Make sure they’re peeled, deveined, and chopped for easier eating.
Crab Meat: Use real lump crab if possible—its delicate flavor shines through. Imitation crab also works in a pinch.
Scallops: Small bay scallops cook quickly and bring that tender, buttery texture.
Butter: For sautéing and adding rich flavor.
Garlic and Onion: Essential aromatics that build a savory base.
Heavy Cream: For that luscious, creamy consistency.
Cream Cheese: Thickens the mixture and adds tang.
Parmesan Cheese: Salty, nutty, and perfect for melting into the sauce.
Old Bay Seasoning: A must-have for seafood dishes.
Parsley: Fresh and herby, sprinkled on top for a burst of color and brightness.
Lemon Juice: Adds a touch of acidity to balance the richness.

Variations

Add Some Heat: Stir in a pinch of cayenne or a few dashes of hot sauce.
Different Cheeses: Try Gruyère, mozzarella, or cheddar for a different melt and flavor.
No Bread Bowl? Serve the seafood filling over rice, pasta, or even mashed potatoes.
More Veggies: Toss in chopped spinach, bell peppers, or mushrooms for extra texture and nutrients.

How to Make Stuffed Seafood Bread Bowl

Step 1: Prep the Bread Bowl

Preheat your oven to 375°F. Slice the top off your round loaf and gently hollow out the center, leaving about an inch of bread on the sides. Brush the inside with a little melted butter and toast in the oven for 10-12 minutes until lightly crisped.

Step 2: Cook the Seafood

In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until translucent. Add shrimp, scallops, and crab meat, cooking just until opaque and tender. Set the seafood aside.

Step 3: Make the Sauce

In the same skillet, add more butter if needed and stir in cream cheese until melted and smooth. Pour in the heavy cream, parmesan, and Old Bay seasoning. Simmer until thickened, about 5 minutes.

Step 4: Combine and Fill

Return the seafood to the skillet and gently fold into the sauce. Squeeze in a bit of lemon juice, then spoon the mixture into the toasted bread bowl.

Step 5: Bake and Serve

Place the stuffed bread bowl back into the oven for 10 minutes until bubbly and golden on top. Garnish with parsley and serve warm.

Pro Tips for Making the Recipe

Don’t Overcook the Seafood: Cook just until opaque to keep everything tender and juicy.
Use a Sturdy Bread: Softer breads might collapse under the filling, so pick a hearty loaf.
Toast the Bowl: That quick toast in the oven makes all the difference in texture and prevents sogginess.
Make it Ahead: The filling can be made a day ahead and stored in the fridge. Just reheat and fill the bread when ready.

How to Serve

Garnishes:

Sprinkle with chopped fresh parsley, chives, or a touch of paprika for color. A lemon wedge on the side never hurts.

Pairing Ideas:

Pair this dish with a crisp green salad or roasted veggies for balance. It also goes beautifully with a chilled glass of Chardonnay or Sauvignon Blanc.

For a Party:

Make mini versions using small rolls or hollowed-out dinner rolls. Perfect finger food for seafood lovers!

Make Ahead and Storage

Storing Leftovers:

Spoon out any leftover filling and store in an airtight container in the fridge for up to 3 days. The bread bowl won’t hold up well, so eat that fresh.

Freezing:

Avoid freezing the bread, but the seafood filling can be frozen for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating:

Reheat the filling gently on the stovetop over medium-low heat, adding a splash of cream to loosen it if needed.

FAQs

Can I use frozen seafood?
Yes, frozen seafood works perfectly—just make sure to thaw it completely and pat it dry to avoid excess moisture in the filling.

What kind of bread is best for the bowl?
Sourdough, boule, or any round artisan-style loaf with a good crust will hold up well and taste fantastic.

Can I make this recipe dairy-free?
Absolutely—use a plant-based butter, dairy-free cream cheese, and coconut cream or a thick almond milk to replace the dairy ingredients.

Is this dish spicy?
Not by default, but you can easily add spice with hot sauce, crushed red pepper, or a pinch of cayenne if you like a kick.

Final Thoughts

This Stuffed Seafood Bread Bowl is everything you want in a comfort dish—rich, satisfying, and surprisingly easy to make. Whether you’re cooking for a special night in or just treating yourself to something delicious, this is the recipe to try. Don’t wait for the weekend—make tonight seafood night!

Stuffed Seafood Bread Bowl Recipe