If you are craving a dish that combines rich, creamy seafood flavors with the comforting warmth of freshly baked bread, this Stuffed Seafood Bread Bowl Recipe is an absolute must-try. Filled to the brim with succulent shrimp, tender lump crab meat, melty mozzarella and Parmesan cheeses, and a touch of Old Bay seasoning for that classic seafood punch, this recipe elevates the humble bread bowl into a decadent meal perfect for sharing or savoring solo. It’s comforting yet elegant, easy to prepare, and every bite tells you a story of cozy kitchens and seaside dinners.
Ingredients You’ll Need
Every ingredient in this Stuffed Seafood Bread Bowl Recipe plays an important role, combining to create a dish bursting with flavor, texture, and color. From the fresh veggies that add crunch and brightness to the creamy cheeses and perfectly seasoned seafood, these components are simple yet essential for the magic to happen.
- 1 large round sourdough bread loaf: Acts as the edible bowl, providing a crispy, chewy base for the filling.
- 1 tablespoon olive oil: Adds a subtle richness and is perfect for sautéing the aromatics.
- ½ cup finely chopped onion: Offers a sweet, aromatic foundation for the seafood filling.
- 2 cloves garlic, minced: Brings a punch of flavor that complements the seafood beautifully.
- ½ cup diced celery: Adds a refreshing crunch and slight earthiness to balance the creaminess.
- ½ cup diced red bell pepper: Provides vibrant color and a mild sweetness.
- 1 tablespoon butter: Enhances richness and gives the filling a silky texture.
- ½ pound shrimp, peeled and chopped: Delivers tender, flavorful protein that’s the star of the dish.
- ½ pound lump crab meat (picked over for shells): Adds sweet, delicate bites that elevate the seafood experience.
- ¼ cup heavy cream: Creates a luscious creaminess that ties everything together.
- ½ teaspoon Old Bay seasoning: Infuses that unmistakable savory, slightly spicy seafood seasoning.
- ¼ teaspoon cayenne pepper (optional): Gives a gentle heat kick if you enjoy a bit of spice.
- Salt and black pepper to taste: Essential for balancing and enhancing all flavors.
- ½ cup shredded mozzarella cheese: Melts beautifully, adding gooey, stringy indulgence.
- ¼ cup grated Parmesan cheese: Brings a sharp, nutty complexity atop the filling.
- 2 tablespoons chopped fresh parsley: Brightens the dish with fresh herbal notes and a burst of green.
How to Make Stuffed Seafood Bread Bowl Recipe
Step 1: Prepare the Bread Bowl
Start by preheating your oven to 375°F (190°C). Carefully slice the top off your large round sourdough loaf and hollow out the interior, making sure to leave about a 1-inch thick shell. This will be your edible vessel, so be gentle to keep its structure intact. Set the hollowed bread and the removed top aside for later—this is where the magic will happen.
Step 2: Sauté the Vegetables
In a large skillet, warm the olive oil over medium heat. Toss in the chopped onions, minced garlic, diced celery, and red bell pepper. Stir and cook these aromatics until they soften and release their wonderful fragrance—about five minutes. This veggie base adds layers of sweetness, crunch, and earthiness, laying a flavorful foundation for the seafood.
Step 3: Cook the Seafood Filling
Next, stir in butter to melt into the sautéed veggies, enriching the mixture. Add your chopped shrimp and cook until they just turn pink—about two to three minutes. Then gently fold in the lump crab meat, being careful to keep it chunky and tender. Pour in the heavy cream, sprinkle in Old Bay seasoning and cayenne pepper if you want a little heat, then season with salt and freshly ground black pepper. Let it simmer for two more minutes as the seafood flavors combine beautifully.
Step 4: Melt the Cheeses
Remove the skillet from heat and stir in the shredded mozzarella and grated Parmesan cheese until melted and perfectly blended into the creamy seafood mix. This cheesy indulgence compliments the seafood with a luscious texture and savory depth that makes this Stuffed Seafood Bread Bowl Recipe truly spectacular.
Step 5: Stuff and Bake
Spoon the rich seafood mixture carefully back into the hollowed sourdough bread bowl. Replace the bread lid on top, then wrap the entire loaf in foil. Bake it for 20 to 25 minutes to warm everything through. Finally, remove the foil and bake for an additional 5 minutes to achieve a deliciously crisp and golden top that invites you to dive in.
How to Serve Stuffed Seafood Bread Bowl Recipe
Garnishes
To finish off your Stuffed Seafood Bread Bowl Recipe, sprinkle freshly chopped parsley over the top. This not only adds a pop of vibrant green but also infuses a fresh herbal brightness that cuts through the richness of the creamy seafood filling. You might also add a wedge of lemon on the side for an optional squeeze of citrusy zing.
Side Dishes
Serving this hearty seafood bowl with simple sides is a winning idea. A crisp green salad with a light vinaigrette or steamed seasonal vegetables pairs wonderfully without overwhelming your taste buds. You can also accompany it with the bread pieces you scooped out—toast them until golden and serve as perfect dippers for the creamy filling.
Creative Ways to Present
For a more festive or elegant presentation, slice the stuffed bread bowl into wedges and serve it family-style on a large platter, garnished with extra parsley and lemon slices. Another idea is to prepare individual mini bread bowls using small sourdough rounds, which turn this recipe into adorable, single-serving appetizers perfect for parties and gatherings.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers of this Stuffed Seafood Bread Bowl Recipe, store them in an airtight container in the refrigerator for up to two days. The bread bowl may soften slightly, but the flavors will deepen wonderfully overnight.
Freezing
This dish does not freeze particularly well because of the bread bowl’s texture, which tends to become soggy upon thawing. It is best to prepare and enjoy freshly baked, but if you want to freeze the seafood filling alone, it can be stored for up to one month and thawed before reheating and stuffing into fresh bread.
Reheating
To reheat, place the filled bread bowl in a 350°F (175°C) oven for about 15 minutes or until warmed through. You can remove the foil initially to allow the crust to crisp up again, bringing back some of that delightful fresh-baked charm.
FAQs
Can I use other types of seafood in this recipe?
Absolutely! While shrimp and lump crab meat are classic choices, you can easily swap in scallops, lobster, or even firm white fish like cod or halibut. Just be mindful of cooking times as some seafood cooks faster than others.
Is there a way to make this dish less spicy?
Certainly, simply omit the cayenne pepper or reduce the amount of Old Bay seasoning if you prefer a milder version. The dish remains flavorful and creamy without the added heat.
Can I prepare this recipe gluten-free?
For a gluten-free option, use a gluten-free bread bowl or hollow out a loaf made from gluten-free ingredients. Ensure all other ingredients, especially seasoning mixes like Old Bay, are certified gluten-free.
What can I serve with the scooped-out bread?
The scooped bread pieces are perfect for dipping! Toast them into crunchy croutons or simply serve them fresh alongside the seafood filling for ladling.
Is this recipe suitable for special occasions?
Definitely! The Stuffed Seafood Bread Bowl Recipe makes a stunning centerpiece for holiday dinners, dinner parties, or any time you want to impress your guests with a cozy yet sophisticated dish.
Final Thoughts
You really can’t go wrong with this Stuffed Seafood Bread Bowl Recipe. It’s comfort food turned gourmet, a sumptuous blend of creamy seafood and melty cheese wrapped in crusty sourdough bread. Whether you’re cooking for family, impressing friends, or just treating yourself, this recipe is bound to become a beloved classic in your kitchen. So grab your apron and get ready to enjoy every delicious, satisfying bite!
Print
Stuffed Seafood Bread Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Description
A delicious and hearty stuffed seafood bread bowl featuring a creamy mix of shrimp, crab meat, and melted cheeses nestled inside a hollowed sourdough loaf, baked to golden perfection and garnished with fresh parsley. Perfect for a main course or a party appetizer.
Ingredients
Seafood Mixture
- ½ pound shrimp, peeled and chopped
- ½ pound lump crab meat, picked over for shells
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- ½ cup diced celery
- ½ cup diced red bell pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ cup heavy cream
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Bread
- 1 large round sourdough bread loaf
Instructions
- Prepare the Bread Bowl: Preheat your oven to 375°F (190°C). Slice the top off the sourdough loaf and carefully hollow out the inside, leaving about a 1-inch thick shell. Set both the bread bowl and the top lid aside for later use.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add finely chopped onion, minced garlic, diced celery, and diced red bell pepper. Cook for about 5 minutes until the vegetables become soft and fragrant.
- Cook Seafood: Stir in the butter until melted, then add the chopped shrimp. Cook for 2–3 minutes, just until the shrimp turn pink. Gently fold in the lump crab meat, ensuring to preserve its texture.
- Add Cream and Seasoning: Pour in the heavy cream and stir in Old Bay seasoning, cayenne pepper (if using), and salt and black pepper to taste. Continue cooking and stirring the mixture for another 2 minutes to blend all flavors.
- Melt Cheese into Mixture: Remove the skillet from heat and immediately stir in the shredded mozzarella and grated Parmesan cheeses until fully melted and combined, creating a creamy seafood filling.
- Assemble Bread Bowl: Spoon the warm seafood mixture carefully into the hollowed bread bowl. Place the top lid back onto the loaf and wrap the entire bread bowl loosely in aluminum foil.
- Bake: Place the wrapped bread bowl on a baking sheet and bake in the preheated oven for 20–25 minutes to heat through. Then, remove the foil and bake for an additional 5 minutes to crisp up the top crust.
- Garnish and Serve: Remove the bread bowl from the oven, unwrap, and garnish with freshly chopped parsley. Serve immediately, offering the scooped-out bread pieces for dipping or toasted as croutons on the side.
Notes
- Imitation crab can be used as a budget-friendly substitute for lump crab meat.
- Serve the scooped-out bread pieces alongside as dippers or toast them to make crunchy croutons.
- Adjust the spice level by varying the amount of cayenne pepper to suit your taste.
