Stuffed Seafood Bread Bowl

This decadent seafood bread bowl transforms simple ingredients into an impressive centerpiece that's perfect for entertaining. The combination of tender seafood nestled in a creamy sauce and served in a crusty bread bowl creates a memorable dish that's both comforting and elegant.

I created this recipe for a last-minute dinner party when I needed something that would wow my guests without keeping me in the kitchen all day. The empty bread bowl at the end of the night told me everything I needed to know about its success.

• Fresh sourdough bread bowl: for the perfect crispy exterior and soft interior that soaks up the creamy sauce beautifully
• Shrimp: peeled and deveined adds sweet seafood flavor and substantial texture
• Crab meat: brings delicate sweetness and luxurious feel
• Scallops: provide buttery tenderness for textural contrast
• Butter: creates the rich base for sautéing
• Garlic: minced fresh adds aromatic depth that pairs perfectly with seafood
• Shallot: finely chopped offers mild onion flavor without overpowering the delicate seafood
• Heavy cream: creates the luxurious sauce base
• Cream cheese: adds tanginess and helps thicken the sauce to the perfect consistency
• Parmesan cheese: provides salty umami notes that enhance the seafood flavors
• Mozzarella cheese: creates that irresistible melty cheese pull
• Lemon juice: brightens all flavors and cuts through the richness
• Fresh parsley: adds color and herbaceous notes

How To Make Stuffed Seafood Bread Bowl

Prepare the bread bowl:

Begin by preheating your oven to 375°F. Cut a circular opening at the top of your bread bowl using a serrated knife at a slight angle. Carefully hollow out the inside, leaving about a half-inch border all around to ensure structural integrity. Save the bread pieces for dipping later.

Toast the foundation:

Place the hollowed bread bowl on a baking sheet and toast in the preheated oven for 8-10 minutes until just slightly crisp. This crucial step prevents the bread from becoming soggy when filled with the creamy seafood mixture.

Create the flavor base:

In a large skillet over medium heat, melt the butter until it begins to foam slightly. Add the minced garlic and chopped shallots, sautéing for 2-3 minutes until they become translucent and fragrant but not browned. This aromatic foundation will infuse the entire dish.

Cook the seafood:

Add the shrimp and scallops to the skillet, cooking for about 2 minutes per side until they just turn opaque. Be careful not to overcook as they will continue cooking in the oven. Gently fold in the crab meat and heat through for about 1 minute. The seafood should be just tender.

Develop the cream sauce:

Reduce the heat to medium-low and pour in the heavy cream, stirring continuously. Add the cream cheese in small pieces, allowing each to melt before adding more. Incorporate the lemon juice, a pinch of salt, and freshly cracked pepper. The sauce should coat the back of a spoon when ready.

Incorporate the cheese:

Stir in half of both the Parmesan and mozzarella cheeses until melted and completely incorporated. The sauce should be creamy, smooth, and thick enough to coat all the seafood generously.

Fill and top the bread bowl:

Carefully spoon the seafood mixture into your toasted bread bowl, making sure to distribute the seafood evenly throughout. Sprinkle the remaining Parmesan and mozzarella cheese over the top for a golden, bubbly crust.

Bake to perfection:

Place the filled bread bowl back on the baking sheet and bake for 12-15 minutes until the cheese is melted, bubbly, and beginning to brown at the edges. The bread bowl should be crispy on the outside.

Garnish and serve:

Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately while hot and bubbling, with the reserved bread pieces for dipping.

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The first time I served this at a family gathering, my seafood-skeptical nephew devoured nearly half the bowl himself. The bread soaking up all those amazing flavors creates this incredible textural experience that converts even the most hesitant seafood eaters. I particularly love using sourdough for its tanginess that complements the rich seafood.

Make-Ahead Options

While best served fresh from the oven, you can prepare the seafood filling up to 24 hours in advance and store it in an airtight container in the refrigerator. When ready to serve, gently reheat the filling on the stovetop, adding a splash of cream if needed to restore the creamy consistency, then proceed with filling and baking the bread bowl. This makes entertaining much less stressful while preserving the dish's quality.

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Ingredient Substitutions

If you cannot find a good bread bowl, a hollowed-out round loaf of crusty Italian bread works wonderfully. For a lighter version, substitute half and half for heavy cream, though the sauce will be slightly thinner. Imitation crab meat can replace real crab in a pinch, though the flavor will be less complex. For those with shellfish allergies, this recipe adapts beautifully to chunks of firm white fish like cod or halibut.

Serving Suggestions

This stuffed seafood bread bowl works beautifully as an appetizer for 6-8 people or as a main course for 4. Serve with a crisp green salad dressed with a light vinaigrette to balance the richness of the dish. A chilled Sauvignon Blanc or unoaked Chardonnay makes the perfect beverage pairing, as their acidity cuts through the creaminess while complementing the seafood flavors.

The History Behind The Dish

Bread bowls have their origins in medieval Europe, where thick slices of bread called trenchers were used as plates. The modern stuffed bread bowl gained popularity in San Francisco in the 1980s with their famous sourdough bowls filled with clam chowder. This seafood version takes inspiration from both that tradition and the classic New England seafood dip, creating a hybrid dish that offers both substance and style for modern entertaining.

Frequently Asked Questions

→ Can I use other types of seafood?

Yes, you can substitute or add seafood like mussels, clams, or lobster to customize the flavor to your liking.

→ What type of bread works best?

A large sourdough or artisan-style round bread is ideal for holding the filling without getting soggy.

→ Can I prepare this dish ahead of time?

You can prepare the creamy seafood filling in advance and toast the bread. Combine and bake just before serving for the best texture and flavor.

→ How can I make this dish spicier?

Add a pinch of red pepper flakes or a drizzle of hot sauce while preparing the filling for a spicy twist.

→ What are good side dishes to serve with this?

Pair this dish with a light salad, roasted vegetables, or a tangy fruit salsa to balance the richness.

→ Can I make this without dairy?

Consider using dairy-free cream, cream cheese, and plant-based cheeses for a lactose-friendly version.