Stuffed Seafood Bread Bowl is a warm, creamy, indulgent dish that brings together tender seafood, rich cheese, and savory seasonings all tucked inside a crusty bread bowl. It’s like a seafood chowder and cheesy dip hybrid—perfect for cozy nights, game days, or any time I want to wow guests with something both comforting and impressive.
Why You’ll Love This Recipe
I love this recipe because it feels like comfort food and a showstopper all in one. The cheesy, seafood-packed filling is decadent and satisfying, and the bread bowl adds the perfect crispy edge for dipping and scooping. It’s easy to customize with whatever seafood I have on hand, and it always hits the spot when I want something rich and hearty.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Round sourdough bread bowl (or any crusty round loaf)
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Shrimp (peeled and chopped)
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Lump crab meat
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Scallops or white fish (optional, chopped)
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Butter
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Garlic (minced)
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Onion (diced)
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Celery (diced)
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Cream cheese (softened)
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Mayonnaise
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Shredded mozzarella or Monterey Jack cheese
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Parmesan cheese
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Lemon juice
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Old Bay seasoning
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Paprika
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Salt and black pepper
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Chopped parsley (for garnish)
Directions
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I preheat the oven to 375°F (190°C) and cut the top off the bread loaf, hollowing out the center to make room for the filling. I set the bread bowl aside and save the inner pieces for dipping.
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In a skillet, I melt butter and sauté the garlic, onion, and celery until softened and fragrant.
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I stir in the shrimp, crab, and any other seafood I’m using, cooking just until the shrimp turn pink.
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I reduce the heat and add cream cheese, mayo, lemon juice, Old Bay, paprika, salt, and pepper. I stir until the mixture is smooth and heated through.
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I mix in mozzarella and Parmesan until everything is melted and combined.
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I spoon the seafood mixture into the bread bowl and place it on a baking sheet.
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I bake for 15–20 minutes until bubbly and golden on top. I garnish with fresh parsley and serve with the reserved bread pieces, crackers, or veggie sticks.
Servings and timing
This recipe serves 4–6 people as an appetizer or 2–3 as a main dish. It takes about 15 minutes to prep and 20 minutes to bake, making it ready in about 35 minutes.
Variations
Sometimes I add chopped spinach or artichokes for extra texture. If I want a spicier version, I add a pinch of cayenne or hot sauce to the filling. I’ve also made this using a puff pastry shell instead of a bread bowl for a flakier version. For a lighter twist, I use Greek yogurt in place of mayo.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I scoop the filling into a baking dish, cover it with foil, and bake at 350°F (175°C) until hot. If there’s still bread left, I toast it separately for dipping.
FAQs
What kind of bread works best?
I like using round sourdough or boule loaves—they’re sturdy and have a nice chewy crust that holds up to the filling.
Can I use canned seafood?
Yes, I’ve used canned crab and even canned shrimp in a pinch. I just make sure to drain them well before adding.
Can I make this ahead of time?
Absolutely. I prepare the filling a day in advance and store it in the fridge. When ready to serve, I fill the bread bowl and bake.
What can I serve with this?
I usually serve it with the bread I scooped out, crackers, crostini, or even tortilla chips. It’s also great with sliced veggies for a lighter dipper.
Is this freezer-friendly?
I don’t recommend freezing it—the creamy filling can separate after thawing. It’s best made fresh or refrigerated short term.
Conclusion
Stuffed Seafood Bread Bowl is one of those rich, crowd-pleasing dishes that always delivers. The creamy seafood filling paired with crispy, chewy bread is a combination I never get tired of. Whether I’m entertaining or just craving something indulgent, this recipe always feels like a special treat.
