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Easy & Cheesy Stuffed Seafood Bread Bowl

This impressive yet easy Stuffed Seafood Bread Bowl takes the classic soup bread bowl concept and fills it with a rich, creamy, cheesy seafood mixture. Perfect for a weeknight or entertaining, it's a delicious crowd-pleaser ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Appetizer, Dinner, Main Course
Cuisine: American, Seafood
Ingredients Equipment Method Notes

Ingredients
  

For the Seafood Filling
  • 1 large crusty bread bowl Sourdough or any round artisan loaf works best
  • 0.5 pound shrimp Peeled and deveined, use medium or large
  • 0.5 cup crab meat Fresh or good quality canned lump
  • 0.5 cup scallops Bay scallops or sea scallops sliced in half work great
  • 2 tablespoons butter
  • 2 cloves garlic Minced
  • 1 shallot Finely chopped
  • 0.5 cup heavy cream
  • 2 ounces cream cheese
  • 0.25 cup grated Parmesan cheese
  • 0.5 cup shredded mozzarella cheese
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley For freshness and a pop of color
  • salt and pepper To taste

Equipment

  • Large Skillet
  • baking sheet
  • Spoon

Method
 

  1. Step 1: Preheat oven to 375°F (190°C).
  2. Step 2: Cut the top off the bread loaf and hollow out the center, leaving a 1-inch thick shell. Place on a baking sheet and toast in the preheated oven for about 8–10 minutes until lightly toasted.
  3. Step 3: While bread is toasting, melt the butter in a large skillet over medium heat. Add minced garlic and chopped shallots and sauté for 2-3 minutes until fragrant and softened.
  4. Step 4: Add shrimp and scallops to the skillet. Cook for a few minutes, stirring, until opaque. Stir in the crab meat just to heat through. Remove seafood from the skillet and set aside.
  5. Step 5: Lower heat in the skillet to low. Pour in the heavy cream, then add the cream cheese, lemon juice, salt, and pepper. Stir constantly until the sauce is smooth and creamy.
  6. Step 6: Stir in half of the grated Parmesan cheese and half of the shredded mozzarella cheese. Stir until melted and fully incorporated.
  7. Step 7: Add the cooked seafood back into the skillet with the creamy sauce. Stir gently to coat everything evenly.
  8. Step 8: Spoon the seafood mixture into the toasted bread bowl. Top with the remaining Parmesan and mozzarella cheese.
  9. Step 9: Place the filled bread bowl back on the baking sheet and bake for another 12–15 minutes, or until the cheese is bubbly and golden brown.
  10. Step 10: Carefully remove from the oven. Garnish with fresh chopped parsley before serving. Serve immediately with saved bread pieces for dipping, or dig in directly.

Notes

Best enjoyed fresh. If you have leftovers, scoop the filling out of the bread bowl and store in an airtight container in the refrigerator for up to 2 days. Reheat filling gently on the stovetop or in the microwave. You can swap seafood, cheeses, add spice with red pepper flakes, or include sautéed vegetables like spinach or bell peppers.