If you love indulging in rich, comforting seafood dishes with a fun twist, this Stuffed Seafood Bread Bowl Recipe is an absolute must-try. Picture a golden, crusty sourdough bread loaf hollowed out and brimming with a creamy, cheesy mixture of succulent shrimp, tender crab meat, and savory seasonings. Each bite bursts with fresh flavors, creamy textures, and just the right amount of spice, making it an irresistible centerpiece for gatherings or a cozy night in. This recipe takes a classic seafood dip concept and elevates it by serving it inside the bread itself, creating a delightful combination of crunchy exterior and luscious filling that’s sure to impress everyone at your table.
Ingredients You’ll Need
Getting the ingredients right is key to making this dish sing. Each simple component plays an important role, whether it’s adding creaminess, freshness, or that perfect seafood tang that makes this bread bowl so special.
- 1 large round sourdough bread loaf: Acts as the edible vessel, providing a sturdy crust that crisps up beautifully while holding the creamy filling.
- 1 tablespoon butter: Adds richness and helps soften the sautéed vegetables for a balanced flavor base.
- 1/2 pound shrimp (peeled, deveined, chopped): Brings tender seafood sweetness and texture to the filling.
- 1/2 pound lump crab meat (or imitation crab): Enhances the dish with delicate, flaky crab flavor that pairs wonderfully with shrimp.
- 1/2 cup chopped celery: Adds a crisp, fresh bite to contrast the creamy mixture inside.
- 1/4 cup chopped onion: Provides subtle sweetness and depth when sautéed.
- 2 cloves garlic (minced): Infuses aromatic warmth and layers of flavor.
- 4 oz cream cheese (softened): Creates a luxuriously creamy texture that binds the filling.
- 1/2 cup mayonnaise: Adds moisture and a silky finish, making the filling smooth and rich.
- 1/2 cup shredded mozzarella cheese: Melts beautifully for gooey, cheesy goodness.
- 1/4 cup grated Parmesan cheese: Offers a salty, nutty punch enhancing the overall taste.
- 1 teaspoon Old Bay seasoning: Classic seafood seasoning giving a perfect balance of herbs and spice.
- 1/4 teaspoon cayenne pepper (optional): Adds a hint of heat to brighten the dish if you like some kick.
- Salt and pepper to taste: Essential for seasoning and bringing all the flavors together.
- Chopped parsley or green onions for garnish: Adds a fresh, colorful finishing touch.
How to Make Stuffed Seafood Bread Bowl Recipe
Step 1: Prepare the Bread Bowl
Start by preheating your oven to 375°F (190°C). Take the large sourdough loaf and carefully cut off the top, then hollow out the inside to create a sturdy shell about an inch thick all around. Don’t toss the bread you remove — it’s perfect for serving alongside your dip or for dipping into the creamy filling.
Step 2: Sauté Vegetables and Shrimp
In a skillet over medium heat, melt the butter and add your chopped celery and onion. Cook until softened and fragrant, about 4 to 5 minutes. Next, add the minced garlic and the chopped shrimp. Cook just until the shrimp turn pink, which takes around 2 to 3 minutes. This ensures the shrimp stay tender and juicy without overcooking. Remove from heat and let this mixture cool slightly so it doesn’t melt the cheese when combined.
Step 3: Combine the Filling
In a large mixing bowl, blend the softened cream cheese and mayonnaise until smooth. Then fold in shredded mozzarella, grated Parmesan, Old Bay seasoning, cayenne pepper if you’re using it, plus salt and pepper to suit your taste. Gently incorporate the cooled shrimp and vegetable mixture along with the lump crab meat, carefully folding everything together to keep as much texture as possible while achieving a creamy consistency.
Step 4: Stuff the Bread and Bake
Stuff your bread bowl generously with the seafood mixture, pressing it in slightly to fill all the nooks. Place it on a baking sheet and bake uncovered for 20 to 25 minutes until the filling is bubbling hot. If you love a golden-brown crust on top, switch to broil for the last 2 or 3 minutes, watching carefully to avoid burning.
Step 5: Garnish and Serve
Sprinkle freshly chopped parsley or green onions over the top for a pop of color and fresh flavor. Then, serve your stuffed seafood bread bowl immediately alongside the reserved bread chunks, toasted baguette slices, or crackers for dipping.
How to Serve Stuffed Seafood Bread Bowl Recipe
Garnishes
Bright garnishes like freshly chopped parsley or green onions elevate the presentation and add a light herbal note that complements the rich filling perfectly. A sprinkle of extra Parmesan on top before baking can also enhance the cheesy aroma and crust.
Side Dishes
This recipe pairs beautifully with crisp green salads, roasted vegetables, or a simple coleslaw to cut through the richness. For a heartier meal, roasted asparagus or steamed broccoli are great companions that won’t overpower the main star.
Creative Ways to Present
Try serving in smaller individual bread bowls for parties or gatherings. You can even use sourdough rolls or hollow out baguettes for a different presentation style. Another fun idea is to place the bread bowl on a large platter surrounded by an assortment of crackers, raw veggies, and lemon wedges for a colorful seafood spread.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 2 days. If you kept some of the hollowed bread aside, store it separately to maintain its texture.
Freezing
This stuffed seafood bread bowl freezes best before baking. Wrap it tightly in plastic wrap and then aluminum foil. Freeze up to 1 month. When ready to enjoy, thaw overnight in the fridge then bake as directed, adjusting time if needed.
Reheating
Reheat leftovers in a 350°F (175°C) oven uncovered until warmed through, about 15–20 minutes. Avoid microwaving as it can make the bread soggy.
FAQs
Can I use pre-cooked shrimp and crab for this recipe?
Absolutely! Using pre-cooked seafood can save time and still deliver great flavor. Just be careful not to overcook shrimp during sautéing if they are already cooked.
What can I use instead of sourdough bread?
A sturdy artisan bread like a boule, boule-style French bread, or even a large round pumpernickel loaf works well. The key is a bread with a thick crust that holds the filling securely.
Is this recipe spicy?
The recipe includes optional cayenne pepper, so you can adjust the heat to your liking. Without it, the dish is mild and relies on Old Bay seasoning for flavor.
Can I make this vegetarian?
You can switch out the seafood for a mix of chopped mushrooms and artichoke hearts with the same cheese base for a delicious vegetarian version, although it won’t be quite the same indulgence.
How do I prevent the bread bowl from getting soggy?
Leaving about a 1-inch thick shell when hollowing stops liquid from soaking too much through the crust. Also, eating the dish promptly after baking ensures the bread stays pleasantly crisp.
Final Thoughts
This Stuffed Seafood Bread Bowl Recipe is one of those magical dishes that feels like a celebration in every bite. Whether you’re entertaining friends or craving a cozy, indulgent dinner, it’s incredibly satisfying and surprisingly easy to make. Give it a try and watch how quickly it becomes a beloved classic in your kitchen. I promise, once you make it, you’ll want to serve it again and again!
Print
Stuffed Seafood Bread Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Description
This Stuffed Seafood Bread Bowl is a deliciously creamy and savory appetizer or main course that features a combination of shrimp, crab meat, and cheeses baked inside a hollowed-out sourdough loaf. Flavored with Old Bay seasoning and a hint of cayenne pepper, this hot seafood dip is perfect for parties or family meals. Served with toasted bread slices or crackers, it’s a crowd-pleaser that brings together rich seafood flavors and gooey cheese in a crispy bread bowl.
Ingredients
Seafood Mixture
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/2 pound lump crab meat (or imitation crab)
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 2 cloves garlic, minced
Cheese and Sauce
- 4 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Bread and Garnish
- 1 large round sourdough bread loaf
- 1 tablespoon butter
- Chopped parsley or green onions for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed bread bowl.
- Prepare Bread Bowl: Cut the top off the sourdough loaf and carefully hollow out the center, leaving about a 1-inch thick shell to hold the filling. Set aside the inside bread pieces for serving or discard them.
- Sauté Vegetables and Shrimp: In a skillet over medium heat, melt the butter. Add chopped celery and onion and cook until softened, about 4 to 5 minutes. Add minced garlic and chopped shrimp, cooking just until the shrimp turns pink, about 2 to 3 minutes. Remove from heat and allow the mixture to cool slightly.
- Mix Filling: In a mixing bowl, blend softened cream cheese, mayonnaise, shredded mozzarella, grated Parmesan, Old Bay seasoning, cayenne pepper (if using), salt, and pepper until smooth. Gently fold in the cooled shrimp mixture and lump crab meat, combining everything well.
- Fill Bread Bowl: Spoon the seafood and cheese mixture into the hollowed sourdough bread bowl, spreading evenly.
- Bake: Place the stuffed bread bowl on a baking sheet and bake in the preheated oven uncovered for 20 to 25 minutes, or until the filling is hot and bubbly.
- Broil for Finish: For a golden-brown top, broil the bread bowl for an additional 2 to 3 minutes carefully watching to avoid burning.
- Garnish and Serve: Remove from oven, garnish with chopped parsley or green onions, and serve warm with crackers, toasted baguette slices, or reserved bread pieces.
Notes
- For convenience, use pre-cooked shrimp or canned crab meat.
- You can create smaller individual bread bowls by dividing the filling and using mini sourdough loaves.
- Leftovers can be reheated in the oven to restore warmth and texture.
