Stuffed Seafood Bread Bowl
I can still remember the first time I made this Stuffed Seafood Bread Bowl. It started as a craving for something creamy, indulgent, and packed with the briny goodness of the sea. What came out of my kitchen was even better than I imagined: a crusty sourdough bread bowl overflowing with shrimp, crab, and scallops swimming in a luscious garlic cream sauce. The golden top, slightly crisp and bubbling, sealed the deal. My family barely let it cool before digging in.
This recipe quickly became a staple for special occasions and lazy Sundays alike. It feels fancy enough to impress guests but easy enough that I don’t have to spend hours in the kitchen. I love how the bread soaks up every bit of that savory seafood filling, and the contrast between the crunchy crust and velvety interior is nothing short of magic.
If you’re already a fan of comfort food with a gourmet twist, this Stuffed Seafood Bread Bowl will absolutely win you over. It’s reminiscent of creamy crab dips and seafood bisques, but heartier and baked to perfection. And if you’re looking for similar creamy delights, check out creamy garlic chicken breasts or this crowd-pleasing creamy crab and shrimp seafood bisque.
Why You’ll Love This Stuffed Seafood Bread Bowl
This dish brings restaurant-quality seafood flavor right to your dinner table. It’s rich and satisfying, combining multiple types of seafood in a decadent sauce that soaks into a warm bread bowl. The presentation is charming and rustic, and it’s an all-in-one meal that doesn’t require a ton of side dishes. Whether you’re cooking for date night, a cozy family dinner, or simply treating yourself, this recipe hits every note.
Ingredients
Sourdough bread bowl: This acts as the edible container for all the rich, creamy seafood filling. Choose a sturdy round loaf.
Shrimp: Adds a sweet, firm bite to the filling. Peeled and deveined, medium shrimp are perfect here.
Crab meat: Brings in delicate flavor and a touch of luxury. Lump or claw meat both work well.
Scallops: These little gems add buttery texture and round out the seafood trio.
Garlic: The base of flavor. Sauteed until fragrant to bring depth to the creamy sauce.
Onion: Finely chopped and sautéed with garlic, onion provides a savory undertone.
Butter: Essential for sauteing and creating that velvety sauce.
All-purpose flour: Helps thicken the cream sauce to just the right consistency.
Heavy cream: For a rich and luscious sauce that ties the seafood together.
Parmesan cheese: Adds nuttiness and sharpness, melting beautifully into the sauce.
Fresh parsley: A final touch of freshness and color.
Salt and pepper: To season and balance all the flavors.
How to Make Stuffed Seafood Bread Bowl
Step 1: Prepare the Bread Bowl
Cut a circle from the top of the sourdough loaf and hollow out the inside, leaving about an inch of bread along the walls. Set aside the top for serving, and toast the bread bowl lightly in the oven at 350°F for about 10 minutes to create a sturdy base.
Step 2: Cook the Aromatics
In a large skillet over medium heat, melt the butter and sauté the chopped onion until soft and translucent. Add minced garlic and cook for another minute until fragrant.
Step 3: Create the Cream Sauce
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Slowly whisk in the heavy cream until smooth. Allow it to simmer until the sauce thickens, then stir in the parmesan cheese until melted and creamy.
Step 4: Add the Seafood
Gently fold in the shrimp, crab, and scallops. Let them cook in the sauce for 3 to 5 minutes until the shrimp turns pink and scallops are opaque. Season with salt and pepper to taste.
Step 5: Assemble and Bake
Spoon the hot seafood mixture into the toasted bread bowl, filling it to the top. Place the stuffed bread bowl on a baking sheet and bake at 375°F for 10-15 minutes, or until the top is golden and bubbling.
Step 6: Serve
Sprinkle chopped parsley over the top and serve with the reserved bread lid and any scooped-out pieces for dipping.
Recipe Variations and Possible Substitutions
You can easily adapt this Stuffed Seafood Bread Bowl depending on what’s available or your taste preferences. Swap scallops with chunks of firm white fish like cod or halibut if scallops aren’t your thing. If you’re not a fan of crab, imitation crab (surimi) can be a more affordable alternative that still gives you that seafood sweetness. For a spicy kick, stir in some red pepper flakes or diced jalapenos while cooking the sauce. And if you want a cheesier version, a bit of mozzarella or Gruyere melted on top before baking works wonders.
Serving and Pairing Suggestions
This dish is filling on its own but pairs beautifully with a light green salad tossed in lemon vinaigrette. A crisp glass of white wine like Sauvignon Blanc complements the creamy richness without overpowering the seafood. Serve it alongside roasted asparagus or a citrusy slaw to keep the meal balanced. It also makes a great addition to a seafood-themed dinner party spread.
Storage and Reheating Tips
If you have leftovers, scoop the remaining seafood filling into an airtight container and store it in the refrigerator for up to 2 days. To reheat, gently warm the filling in a saucepan over low heat, adding a splash of cream if it looks too thick. While the bread bowl may not hold up well after refrigeration, you can toast a fresh slice of sourdough or serve the reheated filling over pasta or rice.
FAQs
How do I prevent the Stuffed Seafood Bread Bowl from getting soggy?
To avoid a soggy bread bowl, toast it in the oven before filling it. This creates a barrier that helps it hold up to the creamy seafood mixture.
Can I make the Stuffed Seafood Bread Bowl ahead of time?
Yes! You can prepare the seafood filling a day in advance and store it in the fridge. Just reheat it gently before filling and baking the bread bowl.
What type of bread works best for the Stuffed Seafood Bread Bowl?
A round sourdough loaf works best due to its thick crust and tangy flavor, which complements the rich seafood filling.
Is the Stuffed Seafood Bread Bowl suitable for freezing?
It’s best enjoyed fresh, but the seafood filling can be frozen separately for up to a month. Thaw overnight in the fridge and reheat gently before use.
Related Recipe You’ll Like
If you loved this creamy, decadent dish, you might also enjoy my creamy crab and shrimp seafood bisque or the comforting cheese shrimp penne pasta with spinach. Both bring similar rich flavors and are perfect when you’re in the mood for something indulgent and satisfying.
Save and Share This Recipe for Later
Don’t forget to pin this Stuffed Seafood Bread Bowl recipe for later! It’s the kind of dish you’ll want to return to whenever you need something cozy and impressive. Save it to your favorite board on Pinterest, share it with friends who love seafood, or post your version on Instagram and tag me so I can see your delicious creations. Whether it’s a special dinner or a treat-yourself meal, this one deserves a spot in your rotation.
Stuffed Seafood Bread Bowl
The Stuffed Seafood Bread Bowl is a luxurious comfort dish where tender shrimp, sweet crab, and buttery scallops come together in a creamy garlic-parmesan sauce, served inside a crispy toasted sourdough bowl. The golden top seals in the rich flavors while the crusty bread absorbs every drop of velvety seafood filling. Perfect for an elegant dinner or a cozy weekend treat, this recipe delivers restaurant-level satisfaction right from your oven. Ideal for seafood lovers and fans of hearty, creamy meals.
Ingredients
- 1 sourdough bread bowl
- 1/2 pound medium shrimp, peeled and deveined
- 1/2 cup crab meat (lump or claw)
- 1/2 cup scallops
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/3 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 350°F. Cut a circle in the top of the sourdough loaf and hollow out the center. Toast the bread bowl for 10 minutes.
- In a large skillet, melt butter and saute onion until translucent. Add garlic and cook for 1 minute.
- Stir in flour to make a roux. Slowly whisk in heavy cream until smooth. Simmer to thicken.
- Add Parmesan cheese and stir until melted.
- Fold in shrimp, crab, and scallops. Cook for 3-5 minutes until seafood is cooked through. Season with salt and pepper.
- Spoon seafood mixture into the toasted bread bowl. Bake at 375°F for 10-15 minutes until golden and bubbly.
- Garnish with fresh parsley and serve immediately.
Notes
If substituting seafood, firm white fish or imitation crab work well. Leftover filling can be reheated and served over rice or pasta. Avoid overcooking seafood to maintain tenderness.
