Stuffed Seafood Bread Bowl Recipe

There’s something irresistibly comforting about digging into a warm, cheesy seafood filling nestled inside a crusty bread bowl. The rich aroma of garlic, butter, and ocean-fresh seafood fills the air, making this dish feel like a decadent escape to the coast—right from your kitchen.

this Recipe

I first whipped up this Stuffed Seafood Bread Bowl on a chilly Sunday when we were craving something indulgent but easy. With just a handful of ingredients and minimal prep, it quickly became a go-to for special lunches or cozy dinners. Think of it as a cross between a creamy chowder and a melt-in-your-mouth seafood bake—only better.

The magic happens when that golden bread bowl soaks up the creamy filling, giving you the perfect bite every time. Ready to dive into the ultimate comfort dish?

Why You’ll Love This Stuffed Seafood Bread Bowl

Get ready to fall in love with a recipe that’s creamy, hearty, and oh-so-satisfying. This Stuffed Seafood Bread Bowl hits all the right notes for a weeknight indulgence or an impressive weekend treat.

First off, it’s incredibly easy to make. Whether you're a kitchen pro or just learning your way around a stove, this dish comes together in under 45 minutes with no complicated steps. If you can stir a pot and scoop into bread, you can master this recipe.

It’s perfect for seafood lovers. Brimming with tender shrimp, sweet crab, and hints of garlic and herbs, the filling delivers coastal flavor in every spoonful. You can even customize it based on what you have in the fridge or freezer.

Budget-friendly and filling. Using a mix of frozen seafood and bakery bread bowls makes this dish as friendly on your wallet as it is on your taste buds. One bread bowl can easily serve as a full meal.

Great for entertaining or cozy nights in. It looks stunning served hot and bubbling in rustic bowls—ideal for impressing guests or treating yourself after a long day. Pair with a simple salad or glass of white wine for a restaurant-worthy experience.

Once you try it, this might just become your favorite new comfort food. Let’s talk ingredients.

Ingredients Notes

The magic of this Stuffed Seafood Bread Bowl comes from a simple mix of pantry staples and rich, ocean-inspired ingredients. Let’s take a closer look at what makes this recipe so irresistible.

The seafood is the undeniable star here. I like to use a mix of shrimp and lump crab meat for a contrast of textures—shrimp adds bite, while crab melts into the creamy base. You can use fresh or frozen, but make sure to thaw and pat dry your seafood before cooking to avoid excess moisture.

Cream cheese and heavy cream create a luscious, velvety filling. The cream cheese adds tang and structure, while the cream brings everything together into one luxurious mixture. If you want a slightly lighter version, you can substitute half-and-half, though it will be a bit thinner.

Garlic and shallots build the flavor base. They sauté into something sweet and savory that perfectly complements the seafood. Shallots are milder than onions and let the seafood shine through—but if you only have onions on hand, they’ll work too.

Parmesan cheese and mozzarella take things over the top. The Parmesan brings a salty nuttiness, while the mozzarella delivers that gooey pull we all crave. Don’t skip this combo—it’s the finishing touch that makes the dish unforgettable.

You’ll also need round bread bowls—usually sourdough or Italian loaves work best. Look for small to medium-sized boules at your local bakery or grocery store. A sharp serrated knife will help hollow them out neatly.

How To Make This Stuffed Seafood Bread Bowl

Making this dish is as comforting as eating it. You’ll build the creamy filling on the stove, then load it into your hollowed bread bowls and bake until bubbly and golden.

Start by prepping your bread bowls. Use a serrated knife to slice off the tops and carefully scoop out the insides, leaving a thick enough wall so they don’t collapse. Set them aside on a baking sheet lined with foil or parchment paper.

In a large skillet over medium heat, melt a generous knob of butter and sauté your minced garlic and diced shallots until soft and fragrant—about 2-3 minutes. Stir frequently to avoid burning the garlic.

Next, add your shrimp, seasoning with salt, pepper, and a pinch of paprika. Cook until the shrimp turns pink and opaque—about 3-4 minutes. Then stir in the lump crab meat, being gentle so it doesn’t break apart too much.

Reduce the heat to low and mix in cream cheese, stirring until smooth and melted. Slowly pour in the heavy cream, stirring constantly to avoid lumps. Let the mixture simmer gently until it thickens—about 5 minutes.

Now for the fun part: add the cheeses. Stir in grated Parmesan and shredded mozzarella, reserving a little for the topping. As the cheese melts, the filling becomes thick and gooey—exactly what you want. Taste and adjust seasoning with salt, pepper, and a dash of lemon juice if needed.

Spoon the filling generously into your prepared bread bowls, mounding it slightly over the top. Sprinkle with the reserved mozzarella and bake in a preheated 375°F oven for 12-15 minutes, or until the tops are golden and bubbly.

Once out of the oven, let them sit for 5 minutes before serving. The total process takes around 40-45 minutes from start to finish, and the results are nothing short of crave-worthy.

Storage Options

If you happen to have leftovers (though it’s rare!), storing your Stuffed Seafood Bread Bowls is simple.

For best results, scoop the filling out of the bread and store it in an airtight container in the refrigerator. The bread can be stored separately, wrapped tightly in foil. This keeps both elements from getting soggy. The filling will stay good for up to 3 days in the fridge.

You can also freeze the filling. Let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 2 months. Just thaw it in the fridge overnight before reheating.

To reheat, warm the filling on the stovetop over low heat, adding a splash of cream or milk if it’s too thick. Toast the bread bowls in the oven at 350°F for about 10 minutes, then refill and enjoy.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can swap in different ingredients based on taste, budget, or what you have on hand.

Want to make it a little lighter? Use Greek yogurt in place of cream cheese for a tangy twist. It won’t be quite as rich, but still delicious.

If you don’t like crab, try using scallops or more shrimp instead. Chopped cooked lobster is also an amazing upgrade when you’re feeling fancy.

Not a fan of seafood? This creamy base works wonderfully with shredded rotisserie chicken, sautéed mushrooms, or even roasted vegetables like spinach and bell peppers.

For a spicier version, stir in a spoonful of Cajun seasoning or a few dashes of hot sauce. It gives the creamy filling a punchy, Southern-inspired vibe.

And don’t forget the bread: if you can’t find traditional bread bowls, you can use crusty dinner rolls or even hollowed-out ciabatta loaves. Just adjust baking time accordingly.

Whether you stick to the original or put your own spin on it, this Stuffed Seafood Bread Bowl is endlessly adaptable—and always delicious.

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