Stuffed Seafood Bread Bowl Recipe
Get ready to fall head over heels for the ultimate party showstopper: the Stuffed Seafood Bread Bowl. This warm, cheesy, and utterly decadent dish features a crisp sourdough loaf brimming with a luscious mixture of shrimp, crab, and melty cheeses. Every bite is packed with savory seafood flavor, a gentle kick of spice, and an irresistible creamy texture that’s perfect for scooping up with crusty bread or crispy crackers. Whether you serve it as a crowd-pleasing appetizer or the centerpiece of a casual gathering, this Stuffed Seafood Bread Bowl promises to win over every seafood lover at the table.
Ingredients You’ll Need
The beauty of this recipe is how simple but essential each ingredient is; together, they create a symphony of flavors and textures that make the Stuffed Seafood Bread Bowl so memorable. From the zesty Old Bay to the creamy cheeses, every component has a delicious role to play.
- Sourdough bread loaf: A large, round sourdough is sturdy enough to hold the creamy filling and delivers a delightful tangy bite.
- Butter: Adds richness and helps to sauté the vegetables for maximum flavor.
- Olive oil: Combines with butter to prevent burning and brings a subtle fruity note.
- Onion: Gives sweetness and depth to the seafood filling.
- Garlic: Minced garlic infuses the mixture with aromatic punch.
- Celery: Brings a crisp, fresh crunch to balance the creamy filling.
- Red bell pepper: Adds a pop of color and a slight sweetness.
- Shrimp: Chopped, tender shrimp offer juicy bites and classic seafood flavor.
- Lump crab meat: The star of the show—sweet, succulent, and undeniably indulgent.
- Cream cheese: Softened for easy mixing; it’s the base of the creamy filling.
- Shredded mozzarella cheese: Melts beautifully, giving that gooey, stretchy quality everyone loves.
- Grated Parmesan cheese: Adds sharpness and nuttiness for depth.
- Mayonnaise: Makes the filling ultra-smooth and rich.
- Lemon juice: A splash of citrus to brighten the whole dish.
- Old Bay seasoning: The classic seafood seasoning—zesty, herby, and instantly familiar.
- Cayenne pepper (optional): For those who love a subtle kick of heat.
- Salt and black pepper: Essential for rounding out all the flavors.
- Chopped parsley: The finishing touch for color and freshness.
How to Make Stuffed Seafood Bread Bowl
Step 1: Prepare the Bread Bowl
Preheat your oven to 375°F. With a sharp serrated knife, carefully slice the top off your sourdough loaf and gently hollow out the center, leaving about a one-inch wall all around. Save those bread pieces—trust me, you’ll want them for dipping later! Set the loaf and the bread chunks aside while you get the filling ready.
Step 2: Sauté the Vegetables and Seafood
In a large skillet, heat the butter and olive oil over medium heat until melted and shimmering. Add your chopped onion, minced garlic, celery, and red bell pepper. Sauté for four to five minutes, stirring occasionally, until everything is soft and fragrant. Next, add the chopped shrimp and cook until just pink and opaque—this only takes two to three minutes. Remove the skillet from heat and gently stir in the crab meat, being careful not to break up those beautiful lumps.
Step 3: Mix the Creamy Filling
Grab a mixing bowl and combine the softened cream cheese, shredded mozzarella, grated Parmesan, mayonnaise, lemon juice, Old Bay seasoning, cayenne (if you like things spicy), plus a pinch of salt and black pepper. Stir until it’s creamy and smooth, then fold in the warm seafood and veggie mixture until everything is thoroughly combined. At this stage, the aroma is going to be irresistible!
Step 4: Fill and Bake the Bread Bowl
Spoon that glorious seafood filling into your hollowed-out bread bowl, piling it high and spreading it evenly. Place the filled bread bowl on a baking sheet and slide it into the oven. Bake for twenty to twenty-five minutes, until the filling is hot and bubbling and the top is lightly golden. The smell in your kitchen will be incredible—promise!
Step 5: Garnish and Serve
Once your Stuffed Seafood Bread Bowl is out of the oven, sprinkle it generously with chopped parsley for a burst of color and freshness. Arrange the reserved bread chunks around the bowl for dipping, or offer crackers as an alternative. Serve it up hot and watch it disappear!
How to Serve Stuffed Seafood Bread Bowl
Garnishes
A sprinkle of fresh chopped parsley is classic, but don’t be afraid to get creative. Thinly sliced green onions, a dash of paprika, or even a lemon wedge or two can add a lovely finishing touch. The key is to keep things fresh and vibrant to contrast the rich, creamy filling.
Side Dishes
While the Stuffed Seafood Bread Bowl is a showstopper on its own, it pairs beautifully with crisp green salads, roasted vegetables, or a simple coleslaw. If you’re feeding a crowd, offer a platter of assorted crackers, breadsticks, or even some crunchy crudités for dipping into that luscious seafood mix.
Creative Ways to Present
For a fun twist, try making individual mini bread bowls using smaller rolls—perfect for personal servings at a party. Or, hollow out a variety of bread shapes for a playful appetizer spread. You can even serve the filling in a casserole dish with toasted baguette slices if you want to skip the bread bowl entirely (but trust me, that crispy bread crust is something special!).
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer the cooled Stuffed Seafood Bread Bowl filling to an airtight container and refrigerate for up to two days. The bread bowl itself can be wrapped tightly in foil and stored in the fridge as well, though it’s best enjoyed fresh for maximum crunch.
Freezing
You can freeze the filling (without the bread bowl) for up to one month. Simply spoon it into a freezer-safe container, label, and freeze. When you’re ready to serve, thaw overnight in the refrigerator, then reheat and spoon into a fresh bread bowl before baking.
Reheating
To reheat, scoop the seafood filling back into the bread bowl and bake at 350°F until hot and bubbly, about 15 minutes. If reheating individual portions, a minute or two in the microwave works well—just be careful not to overcook the seafood.
FAQs
Can I use different types of seafood in my Stuffed Seafood Bread Bowl?
Absolutely! This recipe is very flexible—you can substitute scallops, lobster, or even canned tuna or salmon for the shrimp and crab. Just make sure whatever you use is cooked and well-drained before adding to the filling.
What’s the best bread for making a bread bowl?
A sturdy, crusty round sourdough loaf is ideal because it holds up well to the creamy filling and adds a tangy flavor. You can also use Italian, French, or even whole wheat loaves—just be sure the bread isn’t too soft or thin.
How can I make this recipe spicier?
If you love heat, add extra cayenne or toss in some minced jalapeños. A few dashes of your favorite hot sauce stirred into the filling can also kick things up a notch without overpowering the seafood flavors.
Can I prepare the Stuffed Seafood Bread Bowl ahead of time?
Definitely! You can make the filling a day in advance and refrigerate it. When you’re ready to serve, just fill the bread bowl and bake as directed. This makes it a fantastic option for entertaining or busy weeknights.
What should I do with the leftover bread from hollowing out the loaf?
Those bread chunks are perfect for dipping! Toast them lightly for extra crunch, or simply arrange them around your bread bowl for guests to scoop up every last bit of the seafood filling.
Final Thoughts
If you’re searching for a new party favorite or simply want to treat yourself, you have to try this Stuffed Seafood Bread Bowl. It’s creamy, cheesy, and bursting with fresh seafood flavor—one bite, and it’ll be a staple in your recipe rotation. Gather your friends, warm up the oven, and dive into this crowd-pleasing classic!
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Stuffed Seafood Bread Bowl Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Deliciously creamy and cheesy stuffed seafood bread bowl featuring a savory mixture of shrimp, crab meat, cream cheese, and spices baked inside a hollowed sourdough loaf. Perfect as an appetizer or party dish, combining rich seafood flavors with a crispy bread shell for dipping.
Ingredients
Bread Bowl
- 1 large round sourdough bread loaf
- 1 tablespoon butter
- 1 tablespoon olive oil
Seafood & Vegetables
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chopped celery
- 1/2 cup diced red bell pepper
- 1/2 lb shrimp, peeled, deveined, and chopped
- 1/2 lb lump crab meat, drained and picked over
Cheese Mixture
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Additional Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- Chopped parsley for garnish
Instructions
- Prepare the Bread Bowl: Preheat your oven to 375°F. Slice the top off the sourdough loaf and carefully hollow out the center, leaving about a 1-inch thick shell. Reserve the removed bread pieces for dipping later.
- Sauté Vegetables: In a large skillet, heat the butter and olive oil over medium heat. Add the chopped onion, minced garlic, celery, and red bell pepper. Cook for 4 to 5 minutes until the vegetables are softened and fragrant.
- Cook Seafood: Add the chopped shrimp to the skillet and cook for 2 to 3 minutes until the shrimp turn pink and are just cooked through. Remove the skillet from heat and stir in the lump crab meat, combining gently to preserve the crab pieces.
- Mix Cheese Filling: In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, mayonnaise, lemon juice, Old Bay seasoning, cayenne pepper (if using), salt, and black pepper. Stir until smooth and well blended.
- Combine Seafood with Cheese: Fold the cooked seafood and vegetable mixture into the cheese mixture, stirring until everything is evenly incorporated.
- Fill and Bake: Spoon the seafood and cheese mixture into the hollowed bread bowl, spreading it evenly. Place the filled bread bowl on a baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot, bubbly, and slightly golden on top.
- Garnish and Serve: Remove from oven and sprinkle with freshly chopped parsley. Serve immediately with the reserved bread chunks or crackers for dipping.
Notes
- For added heat, incorporate chopped jalapeños or a dash of hot sauce to the filling.
- You can prepare the seafood filling ahead of time and refrigerate it until ready to bake.
- Feel free to substitute shrimp and crab with scallops or lobster for a different gourmet variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of bread bowl
- Calories: 410
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 115 mg
