Stuffed Seafood Bread Bowl

Featured in Satisfying Hearty Mains.

This stuffed seafood bread bowl combines shrimp, crab, and scallops in a rich cream sauce, served in a toasted bread bowl for an impressive presentation.
Olivia from Recipes by Clare
Updated on Sun, 06 Jul 2025 11:42:11 GMT
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This stuffed seafood bread bowl happened when I was trying to impress my in-laws who were visiting for our wedding anniversary and I wanted something that looked fancy but wouldn't completely stress me out. I'd seen bread bowls at restaurants and always thought they looked so impressive, but I figured they were way too complicated for home cooking. The idea of filling one with creamy seafood seemed like the perfect combination of elegant and comforting. After some experimenting with getting the sauce consistency right and not overcooking the seafood, we created this incredible dish that had everyone thinking I'd secretly taken culinary classes. Now this has become my go-to for special occasions when I want to look like I actually know what I'm doing.

My neighbor Carol made this for her book club dinner and said the ladies spent more time photographing the food than discussing the actual book. Apparently three different women asked if she'd hired a caterer because they couldn't believe something so sophisticated came from her kitchen. Now she's become the group's designated fancy food expert based entirely on this one recipe.

Getting Your Ingredients Right

  • Good crusty bread essential: Sourdough or artisan rounds work best because they hold up to the filling without getting soggy
  • Fresh seafood when possible: Makes a huge difference in flavor, but good frozen seafood works fine if that's what you can get
  • Heavy cream not half-and-half: Need the fat content for proper richness and sauce consistency
  • Real Parmesan cheese: Pre-grated works but freshly grated melts better and tastes more authentic
  • Fresh herbs matter: Dried parsley doesn't give you that bright color and fresh flavor
  • Quality cream cheese: Acts as a thickener and adds richness that you can't get any other way
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Making It Step by Step

Preparing the bread bowl:
Heat your oven to 375 degrees and cut the top off your bread bowl. Carefully hollow out the center, leaving about an inch of bread around the sides and bottom. Save the removed bread for dipping or breadcrumbs.
Toasting for structure:
Put the hollowed bread bowl in the oven for eight to ten minutes until it's lightly toasted and crispy. This prevents it from getting soggy when you add the creamy filling.
Building the flavor base:
Melt butter in a large skillet over medium heat and add minced garlic and chopped shallots. Cook until fragrant and the shallots are translucent, about two to three minutes.
Cooking the seafood properly:
Add shrimp and scallops to the skillet and cook just until they're opaque - don't overcook or they get rubbery. Gently stir in the crab meat and heat through without breaking it up too much.
Creating the cream sauce:
Lower the heat and pour in heavy cream, then add cream cheese, lemon juice, salt, and pepper. Stir until the cream cheese melts completely and creates a smooth, rich sauce.
Adding cheese layers:
Stir in half of both the Parmesan and mozzarella cheese until melted and incorporated into the sauce. This creates the creamy base that holds everything together.
Final assembly:
Spoon the seafood mixture into the toasted bread bowl and top with the remaining cheeses. The bread should be well-filled but not overflowing.
Baking to perfection:
Bake the filled bread bowl for twelve to fifteen minutes until the top is bubbly and golden brown. The cheese should be melted and slightly browned on top.
Finishing touches:
Garnish with chopped fresh parsley for color and serve immediately while everything's hot and the cheese is still molten.

I completely messed up my first attempt because I overcooked the seafood and it turned into these tough, rubbery pieces. I also didn't toast the bread long enough, so it got soggy and fell apart when I tried to serve it. Learning to undercook slightly and properly crisp the bread made all the difference.

Perfect Serving Ideas

Serve this immediately while the cheese is bubbly and the bread is crispy. Provide small spoons for scooping and encourage people to eat pieces of the bread bowl too. A simple green salad with lemon vinaigrette complements the rich seafood perfectly without competing for attention.

Making It Different

You can use different seafood combinations based on what's available - lobster and salmon create an even more luxurious version. For spice lovers, add cayenne or red pepper flakes to the cream sauce. Different cheeses like Gruyere or fontina create completely different but equally delicious flavor profiles.

Storage and Leftovers

This is definitely best eaten immediately since the bread bowl gets soggy when stored. The filling can be made ahead and reheated, but you'll need to use a fresh bread bowl for best results.

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This stuffed seafood bread bowl has become my signature dish for impressing guests without actually being that difficult to make. The combination of creamy seafood sauce served in an edible bowl creates this amazing dining experience that consistently generates compliments and recipe requests. It's become my go-to for special occasions because it delivers that perfect balance of elegance and comfort that makes everyone feel like they're at a fancy restaurant.

Frequently Asked Questions

→ Can I use frozen seafood?
Yes, but thaw completely and pat dry to remove excess moisture. Fresh seafood will give you the best flavor and texture though.
→ What type of bread works best?
A sturdy sourdough or artisan round bread bowl works best. It needs to be crusty enough to hold the filling without getting soggy.
→ Can I make this ahead of time?
You can make the seafood filling ahead and reheat it, but assemble and bake the bread bowl fresh for the best texture.
→ What if I can't find all three types of seafood?
You can use just shrimp, or substitute with lobster, cod, or any firm white fish. Just use about 1.5 pounds total seafood.
→ How do I prevent the bread from getting soggy?
Toast the hollowed bread bowl first, and don't let the filling sit in it too long before baking. Serve immediately while hot.
→ What should I serve with this?
A simple green salad or steamed vegetables pair well. The bread you removed makes perfect dippers for the creamy filling!

Stuffed Seafood Bread Bowl

Elegant bread bowl stuffed with shrimp, crab, and scallops in rich, creamy cheese sauce. Perfect showstopper dish!

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (1 large bread bowl)

Dietary: ~

Ingredients

01 1 large crusty bread bowl (sourdough or artisan round)
02 ½ pound large shrimp, peeled and deveined
03 ½ cup fresh crab meat, picked over for shells
04 ½ cup sea scallops, side muscle removed
05 2 tablespoons butter
06 2 cloves garlic, minced
07 1 shallot, finely chopped
08 ½ cup heavy cream
09 2 ounces cream cheese, softened
10 ¼ cup freshly grated Parmesan cheese
11 ½ cup shredded mozzarella cheese
12 1 tablespoon fresh lemon juice
13 2 tablespoons fresh parsley, chopped
14 Salt and black pepper to taste

Instructions

Step 01

Preheat oven to 375°F. Cut the top off the bread bowl and carefully hollow out the center, leaving about ¾-inch thick walls. Save the bread pieces for dipping. Toast the hollowed bread bowl in the oven for 8-10 minutes until lightly golden.

Step 02

Melt butter in a large skillet over medium heat. Add minced garlic and chopped shallot, cooking for 1-2 minutes until fragrant and softened but not browned.

Step 03

Add shrimp and scallops to the skillet, cooking for 2-3 minutes until the shrimp turn pink and scallops are just opaque. Gently fold in the crab meat and heat through for another minute.

Step 04

Reduce heat to low and pour in heavy cream. Add softened cream cheese, lemon juice, salt, and pepper. Stir gently until the cream cheese melts and the sauce becomes smooth and creamy.

Step 05

Stir in half of the Parmesan and mozzarella cheese until melted and well incorporated. Taste and adjust seasoning as needed.

Step 06

Carefully spoon the creamy seafood mixture into the toasted bread bowl. Top with the remaining Parmesan and mozzarella cheese, spreading it evenly over the surface.

Step 07

Place the filled bread bowl on a baking sheet and bake for 12-15 minutes until the cheese is melted, bubbly, and golden brown on top.

Step 08

Remove from oven and immediately garnish with fresh chopped parsley. Serve hot with the reserved bread pieces for dipping.

Notes

  1. Use fresh seafood for the best flavor and texture
  2. Don't overcook the seafood or it will become rubbery
  3. Save the bread pieces you remove for dipping in the creamy filling
  4. The filling can be made ahead and reheated before filling the bread bowl
  5. Choose a sturdy bread bowl that won't collapse when filled

Tools You'll Need

  • Large skillet
  • Sharp knife
  • Baking sheet
  • Large spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains shellfish from shrimp, crab, and scallops
  • Contains gluten from bread
  • Contains dairy from butter, cream, cream cheese, and cheese

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 521
  • Total Fat: 28 g
  • Total Carbohydrate: 35 g
  • Protein: 34 g