Name: Loaded Stuffed Seafood Bread Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 large sourdough bread boule; 1 tablespoon olive oil; 1/2 small onion, finely chopped; 2 garlic cloves, minced; 1/2 cup cooked shrimp, chopped; 1/2 cup cooked crab meat (or imitation crab); 1/4 cup cream cheese, softened; 1/2 cup shredded mozzarella cheese; 1/4 cup grated parmesan cheese; 1/2 cup heavy cream; 1/2 teaspoon Old Bay seasoning; 1/4 teaspoon black pepper; 1 tablespoon fresh parsley, chopped; Pinch of red pepper flakes (optional); Salt to taste

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A warm, crusty sourdough bread bowl brimming with a rich, creamy seafood filling — this Loaded Stuffed Seafood Bread Bowl is everything I want in a comfort food. It’s packed with juicy shrimp, tender crab, and gooey cheese, all baked to perfection. Whether I serve it as an appetizer for guests or turn it into a cozy dinner, it’s always a crowd-pleaser.

Loaded Stuffed Seafood Bread Bowl

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 large sourdough bread boule

1 tablespoon olive oil

½ small onion, finely chopped

2 garlic cloves, minced

½ cup cooked shrimp, chopped

½ cup cooked crab meat (or imitation crab)

¼ cup cream cheese, softened

½ cup shredded mozzarella cheese

¼ cup grated parmesan cheese

½ cup heavy cream

½ teaspoon Old Bay seasoning

¼ teaspoon black pepper

1 tablespoon fresh parsley, chopped

Pinch of red pepper flakes (optional)

Salt to taste

Directions

I start by preheating the oven to 375°F (190°C).

I slice off the top of the sourdough boule and carefully hollow it out, leaving about a 1-inch thick shell to create the bowl. I set the removed bread aside for dipping.

In a skillet over medium heat, I heat the olive oil and sauté the onion and garlic until translucent, about 3–4 minutes.

I add the shrimp and crab, letting them warm through for about 2 minutes.

With the heat reduced to low, I stir in the cream cheese until fully melted.

I pour in the heavy cream, then mix in the mozzarella, parmesan, Old Bay, black pepper, and red pepper flakes. I stir until everything is creamy and smooth.

I taste and adjust seasoning as needed, then stir in the fresh parsley.

I spoon the mixture into the bread bowl, place it on a baking sheet, and bake for 12–15 minutes until golden and bubbly.

I serve it hot with the reserved bread pieces or toasted baguette slices.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: Approximately 395 kcal per serving

Variations

Seafood Swap: I sometimes swap the crab for scallops or add lobster for an upscale twist.

Cheese Choices: I like using Gruyère or sharp cheddar instead of mozzarella for a stronger flavor.

Spicy Kick: When I want more heat, I increase the red pepper flakes or add a dash of hot sauce.

Garlic Bread Bowl: I brush the inside of the bread bowl with garlic butter before filling it to amp up the flavor.

Mini Versions: I occasionally use smaller dinner rolls to make individual servings for parties.

Storage/Reheating

If I have leftovers, I scoop the remaining filling into an airtight container and refrigerate it for up to 2 days. I don’t recommend storing it inside the bread bowl since it can get soggy. To reheat, I warm it gently on the stove or in the microwave, stirring occasionally. I toast fresh bread for dipping instead of reusing the original bowl.

FAQs

How can I make this gluten-free?

I use a gluten-free bread boule and double-check all ingredient labels to ensure they’re gluten-free, especially the cream cheese and seasonings.

Can I make this ahead of time?

Yes, I prepare the seafood filling ahead and store it in the fridge. When I’m ready to serve, I reheat the filling, spoon it into the bread bowl, and bake as instructed.

What’s the best way to keep the bread from getting soggy?

I make sure the filling isn’t too watery and serve it right after baking. Brushing the inside of the bread bowl with melted butter and baking it briefly before adding the filling also helps.

Can I freeze the seafood filling?

I don't recommend freezing it, as the cream and cheeses may separate when thawed. It’s best enjoyed fresh or within a couple of days.

What sides go well with this dish?

I like serving it with a fresh green salad, roasted vegetables, or extra toasted bread slices for dipping.

Conclusion

This Loaded Stuffed Seafood Bread Bowl is rich, comforting, and packed with irresistible flavor. It’s one of those dishes I turn to when I want something impressive yet simple. Whether I serve it at a dinner party or enjoy it on a cozy night in, it never disappoints.

Recipe:

Loaded Stuffed Seafood Bread Bowl

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings

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Description

A warm sourdough bread bowl filled with a rich, creamy seafood mixture made with shrimp, crab, and cheeses, then baked until golden and bubbly. Perfect for cozy dinners or as an appetizer to impress guests.

Instructions

Preheat the oven to 375°F (190°C).
Slice off the top of the sourdough bread boule and hollow it out, leaving a 1-inch thick shell. Set the removed bread aside for dipping.
Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until translucent, about 3–4 minutes.
Add the chopped shrimp and crab meat; cook for about 2 minutes until warmed through.
Reduce the heat to low and stir in the cream cheese until fully melted and combined.
Pour in the heavy cream, then mix in the mozzarella, parmesan, Old Bay seasoning, black pepper, and red pepper flakes. Stir until smooth and creamy.
Adjust seasoning with salt as needed, then stir in the chopped fresh parsley.
Spoon the seafood mixture into the bread bowl, place on a baking sheet, and bake for 12–15 minutes until golden and bubbly.
Serve hot with the reserved bread pieces or toasted baguette slices.