If you are craving a dish that’s rich, comforting, and packed with fresh seafood flavors, this Stuffed Seafood Bread Bowl Recipe will quickly become your go-to favorite. Imagine a crusty sourdough bread bowl brimming with a creamy mixture of succulent shrimp, tender crab meat, and a medley of sautéed veggies, all seasoned perfectly and topped with melted mozzarella and Parmesan cheese. It makes for a spectacular centerpiece whether you’re hosting friends or simply treating yourself to something special. With its irresistible blend of textures and flavors, this dish is both a feast for your eyes and your taste buds.
Ingredients You’ll Need
Gathering the ingredients for this recipe is surprisingly simple, yet each one plays a starring role in bringing the dish to life. From the fresh seafood to the aromatic vegetables and gooey cheeses, every single element adds to the delightful layers of taste, texture, and color that make this stuffed bread bowl so memorable.
- 1 large round sourdough bread loaf: The sturdy shell that holds all the delicious stuffing and crisps up beautifully in the oven.
- 1 tablespoon olive oil: Adds a subtle richness and helps soften the vegetables perfectly.
- ½ cup finely chopped onion: Offers a sweet and savory base flavor that mellows when cooked.
- 2 cloves garlic, minced: Infuses the dish with a fragrant warmth that harmonizes with the seafood.
- ½ cup diced celery: Provides a fresh crunch and a touch of earthiness.
- ½ cup diced red bell pepper: Brings vibrant color and a hint of sweetness.
- 1 tablespoon butter: Adds creaminess and depth to the seafood filling.
- ½ pound shrimp, peeled and chopped: Delivers tender, juicy bites packed with ocean flavor.
- ½ pound lump crab meat (picked over for shells): Keeps the filling luxurious and flaky without any unwelcome surprises.
- ¼ cup heavy cream: Creates a dreamy, velvety texture that binds the seafood and veggies.
- ½ teaspoon Old Bay seasoning: The classic spice blend that complements shrimp and crab beautifully.
- ¼ teaspoon cayenne pepper (optional): Adds just a touch of heat to elevate the flavor profile without overpowering.
- Salt and black pepper to taste: Essential for balancing all the flavors perfectly.
- ½ cup shredded mozzarella cheese: Melts to gooey perfection, creating that irresistible cheese pull.
- ¼ cup grated Parmesan cheese: Adds a sharp, nutty finish that enhances the overall richness.
- 2 tablespoons chopped fresh parsley: Offers a fresh, herbaceous note that brightens the dish right before serving.
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 sourdough loaf and scoop out the center, aiming to leave about a one-inch thick shell all around. This bread bowl will hold all that luscious seafood goodness, so take your time to keep the shell intact. Set both the hollowed bread bowl and its “lid” aside as you prepare the filling.
Step 2: Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, diced celery, and red bell pepper. Stir frequently and cook until the vegetables soften and become fragrant, which takes about five minutes. This flavorful veggie base is the secret to adding a subtle sweetness and crunch that balances the creamy seafood filling.
Step 3: Cook the Seafood Mixture
Next, stir in the butter to melt, then add the chopped shrimp to the skillet. Cook the shrimp for 2 to 3 minutes, until they turn pink and just begin to firm up. Gently fold in the lump crab meat, being careful not to break it apart too much — you want those succulent chunks front and center. Pour in the heavy cream and season the mixture with Old Bay seasoning, cayenne pepper (if using), salt, and black pepper. Continue cooking for another two minutes, stirring often to blend all the flavors beautifully.
Step 4: Add Cheese and Fill the Bread Bowl
Remove the skillet from the heat and immediately stir in the shredded mozzarella and grated Parmesan cheeses until they melt perfectly into the warm mixture. Spoon this creamy, cheesy seafood mixture right into your hollowed sourdough bread bowl until it’s generously filled. Replace the bread’s top “lid,” then wrap the entire loaf tightly in foil.
Step 5: Bake and Crisp
Place the wrapped bread bowl on a baking sheet and bake it in your preheated oven for 20 to 25 minutes. This allows the flavors to meld and the filling to heat through thoroughly. After that, unwrap the foil and pop it back into the oven for an additional 5 minutes to crisp up the bread’s crust and give the top a glorious golden finish.
How to Serve Stuffed Seafood Bread Bowl Recipe
Garnishes
A sprinkle of freshly chopped parsley right before serving not only adds a pop of green to your dish but also gives a fresh, herbaceous contrast to the richness inside. Consider also adding a lemon wedge on the side if you like a bright citrus lift with your seafood.
Side Dishes
This seafood bread bowl shines on its own but pairs wonderfully with a light, crisp salad to balance the richness. A simple mixed greens salad tossed with a tangy vinaigrette or a cucumber-dill salad works beautifully. For a comforting touch, serve with the scooped-out bread pieces toasted as croutons, perfect for dipping into any leftover filling.
Creative Ways to Present
For a fun twist, consider slicing the stuffed bread bowl into wedges like a pie, allowing everyone to enjoy their own perfect-size portion. Alternatively, serve the seafood filling alongside the bread bowl so guests can scoop it themselves, adding a communal and festive vibe to your meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Stuffed Seafood Bread Bowl Recipe, store them in an airtight container in the refrigerator. The filling keeps well for up to two days, making it easy to enjoy the next day for lunch or dinner.
Freezing
Although the bread bowl itself is best enjoyed fresh, you can freeze the seafood filling separately in a freezer-safe container. It will keep for up to three months. When you’re ready to eat it, thaw overnight in the fridge before reheating.
Reheating
Reheat the filling gently in a skillet over low heat or in the microwave, stirring occasionally to warm evenly. If you saved the bread bowl, toast it lightly in the oven before serving to revive its crispness and fresh-baked charm.
FAQs
Can I use other types of seafood in this Stuffed Seafood Bread Bowl Recipe?
Absolutely! Feel free to swap shrimp or crab for scallops, lobster, or your favorite mix of seafood. Just make sure to adjust cooking times accordingly so everything stays tender and delicious.
Is it okay to use imitation crab meat?
Yes, imitation crab works just fine and makes this recipe more budget-friendly. Just keep in mind the texture will differ slightly from fresh crab meat.
Can I make this recipe spicy?
Definitely! Adding cayenne pepper is a great way to bring some heat, and you can also sprinkle in a pinch of smoked paprika or chili flakes if you love spicy dishes.
What kind of bread works best for the bread bowl?
Sourdough or any large, round, sturdy bread loaf is ideal. It should be dense enough to hold the filling without collapsing but still tasty and crusty once baked.
Can I prepare the filling in advance?
Yes, you can make the seafood filling a few hours ahead of time and refrigerate it. Just bring it to room temperature before filling the bread bowl and baking to ensure even cooking.
Final Thoughts
This Stuffed Seafood Bread Bowl Recipe is an all-star dish you’ll want to make again and again. It’s rich, comforting, and has a wonderful presentation that’s sure to impress any guest. Whether you’re celebrating a special occasion or just craving something decadent at home, this recipe brings warmth and joy to the table. Give it a try—you deserve every bite of this delicious indulgence!
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
Description
A delicious and hearty stuffed seafood bread bowl featuring a creamy blend of shrimp, lump crab meat, and aromatic vegetables, baked inside a hollowed sourdough loaf for a perfect party appetizer or main course.
Ingredients
Seafood Filling
- 1 tablespoon olive oil
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- ½ cup diced celery
- ½ cup diced red bell pepper
- 1 tablespoon butter
- ½ pound shrimp, peeled and chopped
- ½ pound lump crab meat (picked over for shells)
- 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 the oven to 375°F (190°C). Slice the top off the sourdough bread and carefully hollow out the inside, leaving about a 1-inch thick shell. Set both the bread bowl and lid aside.
- Cook the vegetables: In a large skillet, heat olive oil over medium heat. Add onion, garlic, celery, and red bell pepper. Cook for about 5 minutes until the vegetables are soft and aromatic.
- Add seafood and seasoning: Stir in butter, then add the chopped shrimp. Cook for 2 to 3 minutes until the shrimp turn just pink. Gently fold in the lump crab meat, heavy cream, Old Bay seasoning, cayenne pepper if using, and season with salt and black pepper to taste. Cook for an additional 2 minutes, stirring frequently.
- Melt cheeses: Remove the skillet from heat and stir in the shredded mozzarella and grated Parmesan cheeses until melted and well combined.
- Fill and bake: Spoon the creamy seafood mixture into the hollowed bread bowl. Place the bread lid back on top and wrap the entire loaf in foil. Bake for 20 to 25 minutes. Then remove the foil and bake an additional 5 minutes to crisp the top.
- Garnish and serve: Remove the bread bowl from the oven. Garnish with chopped fresh parsley before serving. Enjoy with the scooped-out bread pieces for dipping or toast them as croutons.
Notes
- You can substitute lump crab meat with imitation crab if desired.
- Serve with the bread pieces you scooped out for a perfect dipping experience or toast them into crunchy croutons.
- Adjust the spice level by adding more or less cayenne pepper according to your preference.
