Name: Stuffed Seafood Bread Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 large round sourdough bread loaf (or any crusty bread); 1 lb (450g) seafood mix (shrimp, crab, and scallops); 2 tbsp butter; 1/2 cup diced onion; 2 cloves garlic, minced; 1/2 cup cream cheese, softened; 1/2 cup sour cream; 1/2 cup mayonnaise; 1/2 cup grated Parmesan cheese; 1 cup shredded mozzarella or cheddar cheese; 1 tbsp fresh parsley, chopped (or dill); Salt and pepper to taste; 1/2 tsp Old Bay seasoning (optional); Lemon wedges for serving

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I love how this Stuffed Seafood Bread Bowl brings together rich, creamy seafood filling packed inside a crusty sourdough bread loaf. It’s a warm, comforting dish perfect for sharing, with a mix of shrimp, crab, and scallops enveloped in a luscious, cheesy sauce. The bread soaks up all those flavors, making every bite irresistible.

Ingredients

1 large round sourdough bread loaf (or any crusty bread)

1 lb (450g) seafood mix (shrimp, crab, and scallops work great)

2 tbsp butter

1/2 cup diced onion

2 cloves garlic, minced

1/2 cup cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella or cheddar cheese

1 tbsp fresh parsley, chopped (or dill, depending on your flavor preference)

Salt and pepper to taste

1/2 tsp Old Bay seasoning (optional but adds amazing flavor!)

Lemon wedges for serving

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

Directions

Prep the bread bowl by cutting off the top of the bread loaf and hollowing it out, leaving about 1 inch of bread around the sides and bottom. I save the inside bread pieces for dipping later.

In a large skillet, melt the butter over medium heat. I add the seafood mix and cook for about 3–5 minutes until just cooked through. Then I remove the seafood and set it aside.

Using the same skillet, I sauté the diced onion and minced garlic until soft and fragrant, about 2–3 minutes. Then, I stir in the cream cheese, sour cream, mayonnaise, and Parmesan cheese until everything is smooth and creamy.

Next, I add the cooked seafood back into the skillet, mixing well. I stir in mozzarella, parsley, Old Bay seasoning, salt, and pepper. I let it simmer for a couple of minutes to meld the flavors.

I spoon the creamy seafood mixture into the hollowed bread bowl, packing it tightly to get every bit of filling inside.

The stuffed bread bowl goes onto a baking sheet and into a 350°F (175°C) oven for 20–25 minutes until the top is golden and bubbly.

Once out of the oven, I garnish with extra parsley and serve with lemon wedges and the reserved bread pieces for dipping.

Servings and timing

This recipe serves about 4 to 6 people as a main dish or appetizer.
Preparation time is roughly 15 minutes, with about 25 minutes for baking, so from start to finish it takes around 40 minutes.

Variations

I like to customize this seafood bread bowl depending on what I have on hand. Adding a splash of hot sauce or sriracha really kicks up the heat if I’m craving some spice. Sometimes I mix in fresh spinach or artichokes for an extra layer of texture and flavor. For a crunchy topping, sprinkling breadcrumbs or crushed crackers before baking adds a nice contrast to the creamy filling.

Storage/Reheating

If I have leftovers, I store the bread bowl and the seafood filling separately in airtight containers in the fridge for up to 2 days. When reheating, I place the filling in a skillet over low heat until warmed through, and I toast the bread in the oven or toaster oven to keep it crispy. Reheating the stuffed bread bowl whole in the oven at 350°F for about 10-15 minutes works well but might soften the bread slightly.

FAQs

Can I use frozen seafood for this recipe?

Yes, I often use frozen seafood mix. Just make sure to thaw it completely and pat it dry before cooking to avoid excess moisture.

Can I prepare this dish ahead of time?

Definitely. You can assemble the bread bowl with the filling and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.

What can I substitute for sourdough bread?

Any large, crusty bread loaf like a round Italian bread or a French boule works great for this recipe.

Is it possible to make this recipe dairy-free?

Yes, but I swap cream cheese, sour cream, mayonnaise, and cheeses for dairy-free alternatives to keep the creamy texture intact.

How spicy is this dish with Old Bay seasoning?

Old Bay adds a mild, slightly spicy, and aromatic flavor. If I want more heat, I add hot sauce or chili flakes separately.

Conclusion

I find this Stuffed Seafood Bread Bowl to be an impressive yet easy-to-make dish that brings cozy, indulgent seafood flavors into one delicious package. Whether for a special occasion or a comforting weeknight meal, it’s a recipe I love for its rich taste and fun presentation. The combination of creamy, cheesy seafood filling with crusty bread for dipping is simply irresistible every time.

Recipe:

Stuffed Seafood Bread Bowl

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 to 6 servings
Diet: Low Salt

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Description

A rich, creamy seafood filling of shrimp, crab, and scallops packed inside a crusty sourdough bread loaf, baked until golden and bubbly. Perfect for sharing and dipping.

Instructions

Cut off the top of the bread loaf and hollow it out, leaving about 1 inch of bread around the sides and bottom. Save the inside bread pieces for dipping.
Melt butter in a large skillet over medium heat. Cook the seafood mix for 3–5 minutes until just cooked through, then remove and set aside.
In the same skillet, sauté diced onion and minced garlic until soft and fragrant, about 2–3 minutes.
Stir in cream cheese, sour cream, mayonnaise, and Parmesan cheese until smooth and creamy.
Add the cooked seafood back into the skillet, mixing well.
Stir in shredded mozzarella, parsley, Old Bay seasoning, salt, and pepper. Let simmer for a couple of minutes to meld flavors.
Spoon the creamy seafood mixture into the hollowed bread bowl, packing it tightly.
Place the stuffed bread bowl on a baking sheet and bake at 350°F (175°C) for 20–25 minutes until the top is golden and bubbly.
Garnish with extra parsley and serve with lemon wedges and reserved bread pieces for dipping.