Stuffed Seafood Bread Bowl Recipe

There’s something utterly magical about tearing into a warm, crusty bread bowl only to discover it's brimming with creamy, savory seafood filling. This Stuffed Seafood Bread Bowl is comfort food at its finest — rich, decadent, and perfect for cozy nights in or impressive dinner parties.

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The idea for this dish came to me after a seaside trip where I tasted a seafood chowder served in a sourdough loaf. I wanted something with more heft, more texture, and way more seafood. After a few trials, this version became a showstopper in my kitchen. It's now my go-to whenever I want to wow a crowd without a lot of effort.

Let’s dive into what makes this recipe so irresistible.

Why You'll Love This Stuffed Seafood Bread Bowl

Get ready to discover your new favorite comfort meal. This Stuffed Seafood Bread Bowl isn’t just delicious — it’s a full sensory experience, from the aroma of garlic butter to the creamy filling bursting with seafood flavor.

First off, it’s deceptively easy to prepare. The filling cooks up in a single skillet, and you can prep the bread bowls while it simmers. Whether you're hosting guests or whipping up a weeknight meal, this recipe won’t keep you stuck in the kitchen.

It’s wonderfully versatile too. You can use crab, shrimp, scallops, or even imitation seafood depending on what you have on hand or what fits your budget. The rich sauce binds it all together, making every bite a little luxurious.

Budget-friendly doesn’t have to mean boring. Using one or two high-quality seafood items combined with pantry staples like butter, garlic, and cheese delivers maximum flavor without breaking the bank.

And don’t forget presentation. These bowls are stunning — golden brown on the outside, bubbling with creamy seafood on the inside. It’s the kind of meal that makes people think you ordered in from a fancy coastal restaurant.

Now let’s break down the magic behind the ingredients.

Ingredients Notes

The beauty of this recipe is how it transforms simple ingredients into something truly spectacular. Each element brings a unique flavor or texture that elevates the whole dish.

Let’s start with the bread bowls. You want small, round loaves — sourdough is ideal for its sturdy crust and tangy interior, but French or Italian round rolls also work well. Just be sure they’re thick enough to hold the filling without getting soggy.

Next up is the seafood medley. I love a mix of shrimp, lump crab meat, and scallops. The shrimp gives bite, the crab adds sweetness, and the scallops bring a buttery richness. If you're short on time or budget, feel free to use just one or two types — even canned or imitation crab will work in a pinch.

Heavy cream and cream cheese make up the decadent base of the filling. The cream creates a velvety sauce, while the cream cheese adds tang and thickness. A little goes a long way, but together, they create that luxurious mouthfeel that defines this dish.

For seasoning, garlic, Old Bay, and lemon zest are essential. Garlic gives depth, Old Bay brings that signature seafood flavor, and lemon zest brightens everything up. Don’t skip the lemon — it balances out the richness beautifully.

You'll also need a good melting cheese like mozzarella or Monterey Jack. It helps hold the filling together and adds that irresistible gooeyness when you dig in. A sprinkle of Parmesan on top gives the crust a golden, bubbly finish.

You won’t need much equipment beyond a sharp knife, a large skillet, and a baking sheet. A small cookie scoop or spoon helps load the filling neatly into the bread bowls, but it’s not essential.

How To Make This Stuffed Seafood Bread Bowl

Making these stuffed bread bowls is a surprisingly simple process — just a few steps to seafood heaven.

Start by prepping your bread bowls. Use a sharp knife to cut a circular “lid” off the top of each loaf, then scoop out the soft interior, leaving about half an inch of bread around the edges to hold everything in. Lightly toast the hollowed-out bowls in a 350°F oven for 10 minutes — this step keeps them from getting soggy once the filling goes in.

While the bread is toasting, turn your attention to the filling. Heat butter in a large skillet over medium heat. Sauté minced garlic for about 30 seconds, just until fragrant. Add your seafood — if using shrimp and scallops, sauté them until just cooked through. Gently fold in the crab meat last so it doesn't break apart too much.

Once your seafood is cooked, reduce the heat and stir in the cream cheese until it melts into the seafood mixture. Slowly pour in the heavy cream, stirring constantly to create a smooth, thick sauce. Add the shredded cheese, Old Bay, lemon zest, and a pinch of salt and pepper. Simmer the mixture until it’s thick enough to coat the back of a spoon.

Spoon the hot filling into your toasted bread bowls, piling it high. Sprinkle each with a little Parmesan and return them to the oven. Bake at 375°F for 10–12 minutes, or until the tops are golden and bubbly.

The whole process takes about 40 minutes from start to finish, and the payoff is huge. You’ll be met with golden, crusty bread bowls oozing with creamy, seafood-packed filling — a true showstopper.

Storage Options

If you have leftovers (though that’s a big if), they store surprisingly well. Let the bread bowls cool completely, then wrap them tightly in foil and store in the fridge for up to 2 days.

For longer storage, you can refrigerate the seafood filling separately for up to 3 days. Just be sure to reheat it gently on the stovetop with a splash of cream to maintain the texture before refilling the bread bowls.

Avoid freezing the assembled bread bowls, as the bread tends to get soggy when thawed. However, the filling itself can be frozen in an airtight container for up to one month. Thaw in the fridge overnight before reheating.

To reheat a full bread bowl, wrap it in foil and place in a 350°F oven for 15–20 minutes, or until warmed through. For just the filling, stovetop is your best bet for preserving that creamy consistency.

Variations and Substitutions

This recipe is incredibly flexible — think of it as a canvas for your seafood dreams.

Don’t have crab or scallops? No problem. You can make this dish with just shrimp or even a can of tuna or salmon for a more budget-friendly twist. It’s still creamy, savory, and satisfying.

Prefer a spicier kick? Add a pinch of cayenne or a few dashes of hot sauce to the filling. You could also stir in diced jalapeños for extra heat and texture.

If you’re dairy-free, swap the cream for full-fat coconut milk and use dairy-free cream cheese and cheese alternatives. The flavor profile changes slightly, but it’s still delicious and indulgent.

Looking for a gluten-free version? Skip the bread bowl and serve the filling over roasted potatoes or even in a hollowed-out baked sweet potato. It’s just as cozy and satisfying, with a different spin.

Want to make it more filling? Stir in some cooked pasta or rice before adding the mixture to the bread bowl. It stretches the filling and makes it even more of a complete meal.

Don’t be afraid to get creative. This recipe is all about flavor and comfort — tailor it to your taste and enjoy every bite.

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