Why You’ll Love This Recipe
A Stuffed Seafood Bread Bowl delivers everything you crave in a comforting, restaurant-style dish: creamy seafood filling, golden bread, and rich, savory flavors that feel both indulgent and easy to prepare. This recipe combines tender shrimp, crab, or your seafood of choice with a velvety, seasoned sauce tucked inside a warm, hollowed bread bowl that soaks up every delicious bite. I once added a touch of Old Bay seasoning along with the seafood, and the extra coastal warmth made it taste like something straight out of a seaside bistro. Perfect for holiday gatherings, weekend dinners, or cozy nights in, this dish requires simple steps yet has the presentation of something far more elaborate. Whether served with a fresh salad, roasted vegetables, or eaten straight from the bowl, this seafood bread bowl is hearty, flavorful, and unforgettable.
Stuffed Seafood Bread Bowl: A Rich, Creamy, Crowd-Pleasing Coastal Comfort Dish
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Halal
Description
A warm, creamy, cheesy seafood filling baked inside a crusty bread bowl—rich, comforting, and perfect for seafood lovers.
Ingredients
- 1 large round bread loaf (sourdough or Italian)
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked shrimp, chopped
- 1 cup cooked crab meat or imitation crab, chopped
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 oz cream cheese, softened
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp chopped parsley (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut the top off the bread loaf and hollow out the inside, leaving a thick shell to hold the filling.
- In a skillet, melt butter over medium heat. Add onion and cook until soft. Stir in garlic.
- Add chopped shrimp and crab; cook 2–3 minutes.
- Stir in cream cheese until melted and smooth.
- Add heavy cream, mozzarella, Parmesan, lemon juice, Old Bay seasoning, paprika, salt, and pepper.
- Simmer until thick and creamy, about 3–4 minutes.
- Spoon the seafood mixture into the bread bowl.
- Place the filled bread bowl on a baking sheet and bake 15–20 minutes, until bubbly and golden on top.
- Sprinkle with parsley and serve hot. Use the bread top and extra bread pieces for dipping.
Notes
- Use lobster meat for a more luxurious option.
- Toast the inside of the bread bowl before filling for added sturdiness.
- Add spinach or mushrooms for extra flavor.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Bread bowl
A round crusty loaf, such as sourdough, creates the perfect edible vessel. Its sturdy exterior holds the creamy filling, while the interior softens beautifully as it absorbs the sauce.
Shrimp
Shrimp adds sweetness and a tender bite. Cut into small pieces for even distribution throughout the filling.
Crab meat
Crab introduces delicate, buttery richness. Lump or claw meat both work well depending on your preference.
Butter
Butter forms the base of the creamy sauce, adding depth, richness, and smoothness.
Garlic
Garlic brings fragrance and savory warmth to the filling.
Onion or shallot
A finely chopped onion or shallot softens into the sauce, adding subtle sweetness and complexity.
Flour
Flour thickens the sauce, helping it cling to the seafood for a luscious, cohesive filling.
Heavy cream or half-and-half
Cream transforms the sauce into a silky, decadent base that carries the seafood flavors beautifully.
Cheese (Parmesan or mozzarella)
Cheese melts into the sauce for added richness. Parmesan offers savoriness; mozzarella brings creaminess.
Seasonings
Salt, pepper, paprika, and optional seafood seasoning elevate the seafood and create balanced flavor.
Fresh herbs (parsley or dill)
Herbs brighten the richness and add a fresh finishing touch.
Directions
Preheat your oven to 350°F. Begin by preparing the bread bowl: slice the top off a round loaf and hollow out the center, leaving a thick, sturdy shell. Reserve the bread pieces for serving or dipping later. Place the hollowed bread bowl on a baking sheet and lightly toast it in the oven for 8–10 minutes to help it stay firm once filled.
Meanwhile, melt butter in a large skillet over medium heat. Add the chopped onion or shallot and cook until softened. Stir in the garlic and cook briefly until fragrant. Add the shrimp and crab meat, cooking until the shrimp turn pink and the mixture is heated through.
Sprinkle flour over the seafood and stir to coat. Gradually pour in the heavy cream while stirring constantly. Allow the mixture to thicken into a creamy sauce. Add cheese and seasonings, adjusting salt and pepper to taste. Stir in fresh herbs.
Remove the bread bowl from the oven and spoon the hot seafood filling inside. Top with extra cheese if desired. Return the filled bread bowl to the oven for 10–12 minutes, or until the top is golden, bubbly, and warmed through. Serve immediately with the reserved bread pieces.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4–6 people depending on appetite. Preparation takes about 15 minutes, and cooking plus baking requires another 20–25 minutes. Total estimated time: approximately 35–40 minutes.
Storage/reheating
Store leftover seafood filling in an airtight container for up to two days. Reheat gently on the stovetop with a splash of cream to restore smoothness. Bread bowls are best eaten the same day; if storing leftovers, refrigerate the filling separately. Freezing is not recommended due to cream and seafood texture changes.
Variations and Customizations
Lobster Bread Bowl
Replace shrimp or crab with lobster meat for a luxe version.
Cajun Seafood Bowl
Add Cajun seasoning or paprika for a spicy, smoky twist.
Cheesy Spinach Seafood Bowl
Fold in sautéed spinach and add extra mozzarella for a creamy Florentine-style filling.
Creamy Old Bay Filling
Season generously with Old Bay for classic coastal flavor.
Mushroom Seafood Bowl
Add sautéed mushrooms for earthiness and depth.
Lemon Herb Variation
Stir in lemon zest and more fresh herbs for a bright, refreshing finish.
Bacon and Seafood Mix
Add crisp bacon bits for a smoky-salty addition.
Bread Bowl Duo
Use small individual rolls to make personal-sized seafood bowls.
Garlic Butter Bowl
Brush the bread bowl with garlic butter before toasting for extra flavor.
Tomato-Cream Seafood Bowl
Add a spoonful of tomato paste to the sauce for color and sweetness.
FAQs
Can I use canned crab?
Yes, drain well and pick through for shells.
Do I need to pre-toast the bread bowl?
Yes, it prevents sogginess and helps maintain structure.
Can I use milk instead of cream?
Half-and-half works best; milk may make the sauce thinner.
Can I substitute the seafood?
Absolutely—scallops, clams, or white fish all work.
Will the cheese overpower the seafood?
No, use lightly flavored cheeses like mozzarella or Parmesan for balance.
Can I make the filling ahead of time?
Yes, reheat gently and fill the bread bowl just before serving.
Can I use frozen shrimp?
Yes, thaw fully and pat dry before cooking.
Should I remove the bread crust?
No, the crust holds the filling and gives structure.
Can I make it spicy?
Add red pepper flakes, Cajun seasoning, or hot sauce.
Is this dish messy?
A little—and deliciously so. Serve on plates with extra bread for dipping.
Conclusion
Stuffed Seafood Bread Bowl is a creamy, indulgent, and impressive dish that combines rich flavors with easy preparation. With its comforting seafood sauce tucked inside a warm, toasted bread bowl, it feels both rustic and refined—ideal for gatherings, special dinners, or a cozy evening at home. Easily adaptable and always satisfying, this recipe brings together texture, comfort, and elegance in every spoonful. Serve it hot, pair it with your favorite sides, and enjoy a meal that feels complete and delicious from the first bite to the last.
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