Stuffed Seafood Bread Bowl Recipe

There's something irresistibly cozy about tearing into a warm, crusty bread bowl filled to the brim with creamy, cheesy seafood goodness. This Stuffed Seafood Bread Bowl is everything you want on a chilly evening — rich, hearty, and packed with flavor in every spoonful.

I first made this on a whim during a beachside vacation, using leftover shrimp and crab from a seafood boil. What started as a lazy experiment quickly turned into a family obsession. Now, it’s a requested favorite anytime we want to recreate that coastal comfort food vibe at home.

Get ready to dive into the ultimate seafood comfort dish — let’s break down why this Stuffed Seafood Bread Bowl needs to be next on your dinner menu.

Why You’ll Love This Stuffed Seafood Bread Bowl

Get ready to fall in love with this decadent, savory twist on a classic comfort dish. Whether you're feeding a crowd or just treating yourself, this recipe delivers big flavors with surprisingly little effort.

It’s quick and easy to make. Even though it looks restaurant-worthy, this stuffed bread bowl comes together in just about 40 minutes. Most of the time is hands-off while the filling bubbles away and the bread crisps in the oven.

The flavors are rich, creamy, and indulgent. Think tender chunks of shrimp and lump crab folded into a luscious, cheesy sauce with hints of garlic, herbs, and a touch of lemon — all spooned into a golden, toasted bread bowl that soaks up every drop.

It’s a showstopper for guests. Whether you're hosting a dinner party or planning a cozy date night, this dish impresses every time. You can even scale it up with mini rolls for an appetizer version!

Super customizable. Not a fan of crab? Swap in scallops or more shrimp. Want a bit of spice? Add a pinch of cayenne or a splash of hot sauce. The base is adaptable to your tastes and pantry.

Once you make this just once, it’s bound to become a comfort food favorite. Now, let’s take a closer look at the ingredients that make this dish shine.

Ingredient Notes

The beauty of this Stuffed Seafood Bread Bowl lies in the balance of fresh seafood, creamy sauce, and the comforting crunch of a good loaf of bread. Here’s what makes it all work so perfectly.

The bread bowl is your vessel and your bonus treat. A crusty sourdough boule works best here — it’s sturdy enough to hold the filling without turning soggy, and its tangy flavor complements the seafood beautifully. You’ll want to scoop out the interior, leaving a thick wall to keep the filling warm.

Shrimp bring texture and flavor. I prefer using medium-sized raw shrimp, peeled and deveined. They cook quickly and stay tender in the sauce. A quick chop before adding them makes them the perfect bite-sized pieces.

Lump crab meat adds luxurious richness. Go for refrigerated lump or backfin crab if you can. It’s sweet, delicate, and doesn’t need much dressing up. Just gently fold it in at the end to avoid breaking it apart too much.

Cream cheese and heavy cream form the rich base. These two ingredients melt into a dreamy, velvety sauce that clings to every piece of seafood. A little shredded mozzarella or fontina adds extra melt and stretch.

Garlic, lemon zest, and fresh herbs brighten it all up. This keeps the dish from feeling too heavy. Fresh parsley or chives work beautifully stirred in at the end, adding color and a light, herby note.

To pull it all together, you’ll just need a medium skillet, a baking sheet, and a sharp serrated knife for hollowing out the bread.

How To Make This Stuffed Seafood Bread Bow

Creating this creamy, cheesy masterpiece is easier than you'd expect. Let’s walk through the simple steps to bring it all together.

Start by preheating your oven to 375°F. Slice off the top of your sourdough boule and hollow out the inside, being careful not to break through the sides or bottom. Place the bread bowl and lid on a baking sheet and toast for about 10 minutes while you make the filling.

In a medium skillet over medium heat, melt a tablespoon of butter. Add minced garlic and cook until fragrant — about 30 seconds. Then add your chopped raw shrimp and cook for 2–3 minutes until just turning pink. Remove the shrimp and set them aside so they don’t overcook.

To the same pan, add cream cheese, heavy cream, and a splash of seafood or chicken broth. Stir gently until everything is melted and smooth. Add a pinch of salt, black pepper, and lemon zest. Simmer on low until the sauce thickens slightly, about 5 minutes.

Once the sauce has thickened, fold in the cooked shrimp, lump crab meat, and a handful of shredded cheese. Stir just until combined and the cheese has melted. Don’t overmix — you want big, beautiful chunks of seafood throughout.

Spoon the hot filling into the toasted bread bowl, mounding it high. Sprinkle with extra cheese and return it to the oven for another 10–12 minutes, or until the top is bubbling and golden.

From start to finish, this dish takes around 40 minutes — and your kitchen will smell like a cozy seaside bistro by the end.

Storage Options

If you somehow end up with leftovers (which is rare!), there are a few ways to store and enjoy them later.

Transfer the remaining filling to an airtight container and refrigerate for up to 3 days. The bread bowl itself is best enjoyed fresh, as it tends to soften too much with refrigeration.

You can also freeze the seafood filling separately in a freezer-safe container for up to 1 month. Just thaw overnight in the fridge before reheating.

To reheat, warm the filling gently in a saucepan over medium-low heat, stirring frequently to prevent the sauce from separating. If it feels too thick, add a splash of cream or broth to loosen it up.

If you saved the bread lid or bowl, you can lightly toast it again in the oven before refilling with reheated filling for round two!

Variations and Substitutions

One of the best parts about this Stuffed Seafood Bread Bowl is how endlessly adaptable it is. You can tweak the filling to suit your tastes, your pantry, or the season.

Use different seafood. Scallops, lobster, or even cooked clams make great additions or substitutions. Just make sure they’re cooked before folding into the sauce.

Go spicy! Add a chopped jalapeño with the garlic or stir in a dash of cayenne pepper or Old Bay for a bit of heat. A few dashes of hot sauce at the table work too.

Make it gluten-free. Skip the bread bowl and serve the creamy filling over roasted potatoes, rice, or gluten-free toast points for dipping.

Add veggies. Sautéed mushrooms, baby spinach, or chopped artichokes can be added with the shrimp. They bulk up the filling and add extra flavor.

Switch up the cheese. Instead of mozzarella, try fontina, gouda, or even a hint of sharp cheddar for a bolder flavor. Just make sure it melts well!

Once you’ve mastered the base, have fun playing with your own signature twist. This is one of those comfort dishes that invites creativity — and always rewards it with something delicious.

Ready to dig in? This Stuffed Seafood Bread Bowl is creamy, cheesy, and bursting with flavor — all tucked into a warm, crusty loaf you’ll want to devour down to the last bite. Perfect for cozy dinners, date nights, or any time you want to feel like you're eating seaside, no matter where you are.

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