Stuffed Seafood Bread Bowl Recipe

Imagine scooping into a golden, crusty sourdough loaf brimming with a creamy, bubbling medley of shrimp, crab, bright veggies, and melty cheeses — that’s exactly what you get with Stuffed Seafood Bread Bowl! This showstopping appetizer is seriously irresistible, bringing together a cozy bread bowl with a rich seafood filling that’s perfect for sharing (though you may be tempted to keep it all for yourself). Whether you’re hosting a party or just treating yourself to something a bit fancy, this recipe strikes the perfect balance of comfort and elegance, making it an absolute must-try.

this Recipe

Ingredients You’ll Need

There’s something magical about simple ingredients coming together to create a truly unforgettable bite! Each item here plays a role — bringing their own special pop of flavor, color, and texture to this Stuffed Seafood Bread Bowl, so don’t skip a thing.

• Large round sourdough bread loaf: This hearty loaf becomes your edible serving dish, adding tang and crunch with every scoop.
• Olive oil: Provides a flavor base for sautéing veggies, adding richness and depth.
• Chopped onion: Offers a gentle sweetness that melds beautifully into the filling.
• Garlic, minced: Infuses every bite with that unmistakable savory aroma.
• Chopped celery: Adds a subtle crunch and a refreshing lift to the creamy mixture.
• Chopped red bell pepper: Brings gorgeous color and a touch of sweetness.
• Shrimp, peeled, deveined, and chopped: Cook up to plump perfection, these make the dip extra luxurious.
• Lump crab meat (or imitation crab): Sweet, tender crab rounds out the seafood flavors so wonderfully.
• Cream cheese, softened: The hero ingredient for a velvety, rich filling.
• Shredded mozzarella cheese: Melts to stringy bliss, binding the filling together.
• Grated Parmesan cheese: Adds a punch of nutty umami and golden color on top.
• Mayonnaise or sour cream: Makes the filling extra creamy — choose your favorite or a mix!
• Old Bay seasoning: Classic seafood spice blend, bringing warmth and boldness.
• Paprika: Just a sprinkle for a hint of smokey-sweet depth and color.
• Salt and pepper to taste: Season to perfection — taste as you go!
• Chopped parsley for garnish: Adds beautiful green freshness at the very end.

How to Make Stuffed Seafood Bread Bowl

Step 1: Prepare the Sourdough Bread Bowl

Start by preheating your oven to 375°F. Using a sharp serrated knife, cut a generous circle in the top of your sourdough loaf — don’t be shy! Gently pull off the top and carefully hollow out the inside, leaving about a one-inch shell so your bowl stays sturdy. Set aside both the hollowed bread and the soft insides (these will make perfect dippers later).

Step 2: Sauté the Vegetables and Seafood

Warm the olive oil in a large skillet set over medium heat. Toss in the chopped onion, garlic, celery, and red bell pepper, giving it all a stir as the kitchen begins to smell absolutely amazing. Let these soften for 4–5 minutes, then add the shrimp. Cook for another 2–3 minutes until the shrimp turns pink and opaque. Remove the pan from heat and gently fold in the crab meat, letting the warmth meld everything together.

Step 3: Mix the Creamy Filling

In a big mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, mayo or sour cream, Old Bay, paprika, and a good pinch of salt and pepper. Stir until everything is lusciously smooth and uniform — no need to be dainty here! Add the freshly cooked seafood-veggie mixture and fold until just combined.

Step 4: Fill and Bake the Bread Bowl

Spoon the creamy, seafood-packed filling into your hollowed-out bread bowl, making sure to heap it up generously. Set the stuffed bread bowl (topless for now!) onto a baking sheet. Bake uncovered for 20–25 minutes, until the filling is bubbling and the top has taken on a light golden hue. If you want those extra bread pieces crispy for dipping, simply arrange them around the bread bowl during the final 5 minutes of bake time.

Step 5: Garnish and Serve

When your Stuffed Seafood Bread Bowl emerges hot and toasty, finish things off by scattering fresh parsley over the top. Serve right away, preferably surrounded by friends and family eagerly awaiting a taste!

How to Serve Stuffed Seafood Bread Bowl

Garnishes

The final flourish really matters! Freshly chopped parsley not only gives a pop of green, but adds a burst of lightness to balance the creamy richness. For extra flair, try a sprinkle of smoked paprika or even a little lemon zest. A drizzle of good olive oil just before serving can also take it to the next level.

Side Dishes

While the bread bowl itself is a main event, it pairs beautifully with a colorful platter of crisp veggies like celery sticks, carrots, and sweet peppers. Crackers or toasted baguette slices let you scoop up every last bit. For a classic party spread, offer alongside a fresh green salad or a chilled white wine to round things out.

Creative Ways to Present

Why not make mini Stuffed Seafood Bread Bowls using individual rolls for a hand-held appetizer? If you’re feeling playful, hollow out small pumpkins or squashes for a seasonal twist. Serve on a wooden board surrounded by edible dippers and lemon wedges for a truly inviting centerpiece.

Make Ahead and Storage

Storing Leftovers

Transfer any remaining Stuffed Seafood Bread Bowl filling to an airtight container and refrigerate for up to two days. If you kept any leftover bread chunks, store them separately wrapped in foil or airtight bag to prevent sogginess. The bread bowl itself may soften a bit, but that only adds to its cozy comfort!

Freezing

While this recipe is best enjoyed fresh, you can freeze the filling (before baking) for up to one month. Spoon it into a freezer-safe container and thaw in the refrigerator overnight when ready to use. For best texture, assemble into a fresh bread bowl and bake as instructed.

Reheating

To reheat, place the bread bowl or leftover filling in a 350°F oven until warmed through and bubbly, about 15 minutes. If you’re in a rush, a few short bursts in the microwave works, but the oven really restores that hot, savory magic without drying anything out.

FAQs

Can I make the Stuffed Seafood Bread Bowl ahead of time?

Absolutely! Prepare the seafood filling a day ahead and store it tightly covered in the fridge. When you’re ready to serve, simply assemble in the bread bowl and bake as usual. This makes party prep so much easier!

What seafood works best in this recipe?

Shrimp and crab are a classic combo, but feel free to add bay scallops or even cooked lobster for a fancier twist. Imitation crab is a good substitute if you’re looking to save a little money — it still soaks up the flavors beautifully.

Can I use a different bread besides sourdough?

Definitely! Any sturdy, round loaf with a good crust will work — think Italian, French, or even a multigrain boule. Just avoid soft sandwich breads, as they won’t hold up well after baking with the filling.

How do I keep the bread bowl from getting soggy?

Leaving about an inch of bread around the sides and bottom is key; it acts as a barrier and keeps things sturdy. Also, don’t assemble the bread bowl too far in advance of baking — just a few minutes before popping it in the oven is perfect.

Is this Stuffed Seafood Bread Bowl recipe pescatarian-friendly?

Yes! Both shrimp and crab (or imitation crab) make this bread bowl a pescatarian’s dream. If you require a vegetarian twist, try swapping in drained canned artichokes and sautéed mushrooms for the seafood, but the original is truly something special.

Final Thoughts

If you’re ready to wow your tastebuds and impress your guests, you’ve simply got to try this Stuffed Seafood Bread Bowl. Every bite is a celebration of creamy, savory goodness tucked inside crusty bread — pure comfort and a centerpiece all in one. Give it a try, and don’t be surprised when everyone asks for the recipe!

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