Seafood Stuffed Bread Bowl: Prepare to embark on a culinary adventure that will transport your taste buds straight to the coast! Imagine sinking your teeth into a warm, crusty bread bowl overflowing with a creamy, decadent mixture of succulent seafood. This isn’t just a meal; it’s an experience, a conversation starter, and a guaranteed crowd-pleaser.

While the exact origins of stuffing seafood into bread are a bit murky, the concept itself is rooted in resourceful cooking and a love for communal dining. Many cultures have traditions of using bread as a vessel for savory fillings, and this Seafood Stuffed Bread Bowl recipe builds upon that foundation with a distinctly oceanic twist. Think of it as a modern take on classic seafood casseroles, elevated by the satisfying crunch and comforting warmth of a freshly baked bread bowl.

What makes this dish so irresistible? It’s the symphony of textures and flavors. The tender, flaky seafood whether you choose crab, shrimp, lobster, or a combination mingles beautifully with a rich, creamy sauce, all nestled within the pillowy interior of a perfectly baked bread bowl. It’s a dish that’s both elegant enough for a special occasion and comforting enough for a cozy weeknight dinner. Plus, the presentation is stunning! Who can resist digging into a bread bowl overflowing with deliciousness? So, gather your ingredients, preheat your oven, and let’s create a Seafood Stuffed Bread Bowl that will have everyone asking for seconds!

Ingredients:

1 large round loaf of sourdough bread
1 pound cooked shrimp, peeled and deveined, chopped
1 pound cooked crab meat, picked over for shells
1/2 pound cooked scallops, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped celery
1/4 cup chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper to taste
4 tablespoons butter, melted
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
Optional garnishes: lemon wedges, fresh parsley sprigs

Preparing the Bread Bowl:

Preheat your oven to 350°F (175°C). This will ensure the bread bowl gets nice and toasty.
Using a serrated knife, carefully cut a circle out of the top of the sourdough loaf, about 1-2 inches from the edge. Be sure not to cut all the way through the bottom of the loaf. You want to create a lid.
Gently pull out the bread from the center of the loaf, leaving about a 1-inch thick shell. Reserve the bread you remove; you can cube it, toast it, and serve it alongside the stuffed bread bowl for dipping.
Brush the inside of the bread bowl and the lid with half of the melted butter (2 tablespoons).
In a small bowl, combine the remaining melted butter (2 tablespoons) with the minced garlic. Brush this garlic butter mixture over the inside of the bread bowl and the lid. This adds a fantastic layer of flavor.
Sprinkle the inside of the bread bowl with the grated Parmesan cheese. This will create a cheesy barrier that helps prevent the filling from making the bread soggy.
Place the bread bowl and the lid on a baking sheet and bake for 10-15 minutes, or until lightly golden brown and slightly crispy. Keep a close eye on it to prevent burning.
Remove from the oven and set aside while you prepare the seafood filling.

Making the Seafood Filling:

In a large bowl, combine the chopped shrimp, crab meat, and scallops. Make sure the seafood is well-drained to prevent a watery filling.
Add the mayonnaise, sour cream, chopped celery, and chopped red onion to the bowl.
Stir in the chopped fresh parsley, lemon juice, Old Bay seasoning, garlic powder, and cayenne pepper (if using).
Season with salt and freshly ground black pepper to taste. Be careful with the salt, as seafood can sometimes be naturally salty.
Gently mix all the ingredients together until well combined. Be careful not to overmix, as this can make the seafood tough.
Taste the filling and adjust the seasonings as needed. You might want to add a little more lemon juice for brightness or a pinch more Old Bay for extra flavor.

Assembling and Baking:

Carefully spoon the seafood filling into the prepared bread bowl, packing it in evenly. Mound the filling slightly on top.
Place the lid on top of the filled bread bowl.
Return the bread bowl to the baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the filling is heated through and the bread bowl is golden brown and crispy. The internal temperature of the filling should reach 165°F (74°C).
If the bread bowl starts to brown too quickly, you can loosely tent it with aluminum foil to prevent burning.
Remove the bread bowl from the oven and let it cool for a few minutes before serving. This will allow the filling to set slightly and make it easier to slice.

Serving Suggestions:

Carefully slice the stuffed bread bowl into wedges using a serrated knife.
Garnish with lemon wedges and fresh parsley sprigs for a pop of color and freshness.
Serve immediately while the bread bowl is warm and the filling is creamy and delicious.
Offer the toasted bread cubes (from the bread you removed earlier) alongside the stuffed bread bowl for dipping.
This seafood stuffed bread bowl is perfect as an appetizer, a main course, or a party dish. It’s sure to impress your guests!

Tips and Variations:

Seafood Variations: Feel free to use different types of seafood in the filling. Cooked lobster meat, crawfish, or even imitation crab meat can be added or substituted for some of the other seafood.
Cheese Options: While Parmesan cheese is a classic choice, you can experiment with other cheeses. Gruyere, Monterey Jack, or even a sprinkle of shredded cheddar cheese would be delicious.
Spice Level: Adjust the amount of cayenne pepper to your liking. If you prefer a milder flavor, omit the cayenne pepper altogether. You can also add a dash of hot sauce for extra heat.
Vegetable Additions: Consider adding other vegetables to the filling, such as chopped bell peppers, mushrooms, or green onions. Sauté them lightly before adding them to the seafood mixture.
Make-Ahead Option: You can prepare the seafood filling ahead of time and store it in the refrigerator for up to 24 hours. Just wait to assemble and bake the bread bowl until you’re ready to serve it.
Bread Choice: While sourdough is a classic choice for a bread bowl, you can also use other types of bread, such as a round Italian loaf or a French boule. Just make sure the bread is sturdy enough to hold the filling.
Herb Variations: Experiment with different herbs in the filling. Fresh dill, chives, or tarragon would all be delicious additions.
Serving Size: This recipe makes a large stuffed bread bowl that can serve 6-8 people as an appetizer or 4-6 people as a main course. Adjust the recipe accordingly if you need to make a smaller or larger batch.
Storage: Leftover stuffed bread bowl can be stored in the refrigerator for up to 2 days. Reheat it in the oven or microwave before serving. The bread may become slightly soggy, but it will still be delicious.
Gluten-Free Option: While a traditional bread bowl isn’t gluten-free, you could adapt this recipe by serving the seafood filling in individual ramekins or small bowls with gluten-free crackers or bread on the side.

Detailed Step-by-Step Instructions with Explanations:

Preparing the Bread Bowl – The Foundation of Flavor

Preheating the Oven: Preheat your oven to 350°F (175°C). This is crucial for ensuring the bread bowl becomes perfectly toasted and crispy. A consistent temperature is key to even baking.
Cutting the Lid: Using a serrated knife (a bread knife works best), carefully cut a circle out of the top of the sourdough loaf, about 1-2 inches from the edge. The serrated edge helps you saw through the crust without crushing the bread. Be sure not to cut all the way through the bottom of the loaf. You want to create a lid. Leaving the bottom intact is essential for containing the filling.
Removing the Bread: Gently pull out the bread from the center of the loaf, leaving about a 1-inch thick shell. Use your hands to carefully scoop out the bread. Reserve the bread you remove; you can cube it, toast it, and serve it alongside the stuffed bread bowl for dipping. Don’t discard the removed bread! It’s a perfect accompaniment.
Buttering the Inside: Brush the inside of the bread bowl and the lid with half of the melted butter (2 tablespoons). This adds richness and helps the bread crisp up nicely.
Garlic Butter Infusion: In a small bowl, combine the remaining melted butter (2 tablespoons) with the minced garlic. Brush this garlic butter mixture over the inside of the bread bowl and the lid. This adds a fantastic layer of flavor. The garlic butter infuses the bread with a savory aroma and taste.
Parmesan Barrier: Sprinkle the inside of the bread bowl with the grated Parmesan cheese. This will create a cheesy barrier that helps prevent the filling from making the bread soggy. The Parmesan acts as a moisture barrier, keeping the bread from becoming overly saturated.
Baking the Bread Bowl:

Conclusion:

This Seafood Stuffed Bread Bowl isn’t just a meal; it’s an experience. The creamy, decadent seafood filling nestled inside a crusty, perfectly baked bread bowl is a symphony of textures and flavors that will leave you and your guests utterly delighted. From the succulent shrimp and crab to the aromatic herbs and spices, every bite is a celebration of coastal cuisine. I truly believe this recipe is a must-try for anyone who loves seafood and enjoys creating memorable meals.

But why is it a must-try? Beyond the incredible taste, it’s surprisingly easy to make. The recipe is straightforward, and the steps are simple to follow, even for novice cooks. Plus, it’s a fantastic make-ahead dish. You can prepare the seafood filling a day in advance, allowing the flavors to meld and deepen, and then simply assemble and bake the bread bowl when you’re ready to serve. This makes it perfect for entertaining or for a special weeknight dinner when you want something impressive without spending hours in the kitchen.

And the presentation? Absolutely stunning! The golden-brown bread bowl overflowing with creamy seafood is a showstopper that will impress your family and friends. It’s a conversation starter and a guaranteed crowd-pleaser.

Looking for serving suggestions? This Seafood Stuffed Bread Bowl is fantastic on its own as a complete meal. However, you can also serve it with a simple green salad to add a touch of freshness and balance the richness of the seafood. A crisp white wine, like Sauvignon Blanc or Pinot Grigio, would be the perfect accompaniment.

Want to get creative? There are endless variations you can try to customize this recipe to your liking. For a spicier kick, add a pinch of red pepper flakes to the seafood filling. If you’re not a fan of crab, you can substitute it with lobster or scallops. You could even add some chopped vegetables, like bell peppers or celery, for extra texture and flavor. For a cheesy twist, sprinkle some grated Parmesan or Gruyere cheese over the top of the bread bowl before baking.

Another variation I love is using different types of bread bowls. Sourdough, Italian, or even a hearty rye bread would all work beautifully. Just be sure to choose a bread bowl that’s sturdy enough to hold the filling without becoming soggy.

Don’t be afraid to experiment and make this recipe your own! The possibilities are endless.

I’m so confident that you’ll love this Seafood Stuffed Bread Bowl that I urge you to give it a try. It’s a guaranteed winner that will impress your family and friends and become a new favorite in your recipe repertoire.

Once you’ve made it, I would absolutely love to hear about your experience! Did you make any variations? What did your family think? Share your photos and comments with me I can’t wait to see your creations and hear your feedback. Happy cooking!

Seafood Stuffed Bread Bowl: A Delicious & Easy Recipe

A crowd-pleasing seafood stuffed sourdough bread bowl filled with shrimp, crab, scallops, and a creamy, flavorful sauce. Perfect as an appetizer or main course!

Prep Time30 minutes

Cook Time35 minutes

Total Time65 minutes

Category: Lunch

Yield: 6-8 servings

Save This Recipe

Ingredients

1 large round loaf of sourdough bread

1 pound cooked shrimp, peeled and deveined, chopped

1 pound cooked crab meat, picked over for shells

1/2 pound cooked scallops, chopped

1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup chopped celery

1/4 cup chopped red onion

2 tablespoons chopped fresh parsley

1 tablespoon lemon juice

1 teaspoon Old Bay seasoning

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional)

Salt and freshly ground black pepper to taste

4 tablespoons butter, melted

2 cloves garlic, minced

1/4 cup grated Parmesan cheese

Optional garnishes: lemon wedges, fresh parsley sprigs

Instructions

Preheat oven to 350°F (175°C).

Prepare the Bread Bowl: Using a serrated knife, cut a circle out of the top of the sourdough loaf, about 1-2 inches from the edge, creating a lid. Do not cut through the bottom.

Gently pull out the bread from the center, leaving a 1-inch thick shell. Reserve the removed bread for dipping.

Brush the inside of the bread bowl and the lid with 2 tablespoons of melted butter.

Combine the remaining 2 tablespoons of melted butter with minced garlic. Brush this mixture over the inside of the bread bowl and the lid.

Sprinkle the inside of the bread bowl with Parmesan cheese.

Place the bread bowl and lid on a baking sheet and bake for 10-15 minutes, or until lightly golden brown and slightly crispy. Remove from oven and set aside.

Make the Seafood Filling: In a large bowl, combine the chopped shrimp, crab meat, and scallops.

Add the mayonnaise, sour cream, chopped celery, and chopped red onion.

Stir in the chopped fresh parsley, lemon juice, Old Bay seasoning, garlic powder, and cayenne pepper (if using).

Season with salt and freshly ground black pepper to taste.

Gently mix all ingredients until well combined. Taste and adjust seasonings as needed.

Assemble and Bake: Carefully spoon the seafood filling into the prepared bread bowl, packing it in evenly. Mound the filling slightly on top.

Place the lid on top of the filled bread bowl.

Return the bread bowl to the baking sheet.

Bake in the preheated oven for 20-25 minutes, or until the filling is heated through and the bread bowl is golden brown and crispy. The internal temperature of the filling should reach 165°F (74°C). If the bread bowl starts to brown too quickly, you can loosely tent it with aluminum foil to prevent burning.

Remove the bread bowl from the oven and let it cool for a few minutes before serving.

Serve: Carefully slice the stuffed bread bowl into wedges. Garnish with lemon wedges and fresh parsley sprigs. Serve immediately with toasted bread cubes for dipping.

Notes

Seafood Variations: Lobster, crawfish, or imitation crab can be substituted.

Cheese Options: Gruyere, Monterey Jack, or cheddar can be used.

Spice Level: Adjust cayenne pepper or add hot sauce to taste.

Vegetable Additions: Sautéed bell peppers, mushrooms, or green onions can be added.

Make-Ahead Option: Prepare the filling up to 24 hours in advance.

Bread Choice: Italian loaf or French boule can be used.

Herb Variations: Dill, chives, or tarragon can be added.

Serving Size: Serves 6-8 as an appetizer or 4-6 as a main course.

Storage: Leftovers can be stored in the refrigerator for up to 2 days.

Gluten-Free Option: Serve the filling in ramekins with gluten-free crackers.

Seafood Stuffed Bread Bowl: A Delicious & Easy Recipe