Stuffed Seafood Bread Bowl fills a toasted sourdough or artisan round with shrimp, crab, scallops, garlic, shallot, and a cream-cheese sauce. Parmesan and mozzarella melt through the filling and brown over the top, while the removed bread pieces become ready-made dippers.
The recipe makes one large bread bowl and serves 4 in 40 minutes, including 15 minutes of preparation and 25 minutes of cooking. Gentle seafood timing prevents rubbery shrimp or scallops.
Stuffed Seafood Bread Bowl Ingredients
Gather 1 large crusty sourdough or artisan bread bowl, ½ pound peeled and deveined large shrimp, ½ cup fresh crab meat picked over for shells, and ½ cup sea scallops with side muscles removed.
The sauce needs 2 tablespoons butter, 2 minced garlic cloves, 1 finely chopped shallot, ½ cup heavy cream, 2 ounces softened cream cheese, ¼ cup grated Parmesan, ½ cup shredded mozzarella, 1 tablespoon lemon juice, 2 tablespoons chopped parsley, salt, and pepper.
If you enjoy this recipe, you may also like Chicken Bacon Ranch Pasta.
How to Make a Stuffed Seafood Bread Bowl
- Heat the oven to 375°F. Cut the top from the bread and hollow the center, leaving ¾-inch walls. Save the pieces and toast the bowl 8 to 10 minutes.
- Melt butter over medium. Cook garlic and shallot for 1 to 2 minutes without browning.
- Add shrimp and scallops for 2 to 3 minutes until shrimp is pink and scallops opaque. Fold in crab for 1 minute.
- Reduce heat to low. Add cream, cream cheese, lemon juice, salt, and pepper; stir smooth. Melt in half the Parmesan and half the mozzarella.
- Fill the toasted bowl and top with remaining cheeses.
- Bake on a sheet for 12 to 15 minutes until golden and bubbly. Garnish with parsley and serve with reserved bread.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Hollow One Sturdy Bread Bowl
Toast for Eight to Ten Minutes
Soften Garlic and Shallot Without Browning
Cook Shrimp and Scallops for Two to Three Minutes
Fold In Crab for One Minute
Build the Cream Sauce Over Low Heat
Melt Half of Both Cheeses Into the Filling
Fill the Bowl and Add the Remaining Cheese
Bake Twelve to Fifteen Minutes
Make-Ahead and Storage
Conclusion
At 375°F, hollow one bread round to ¾-inch walls and toast 8 to 10 minutes. Soften 2 garlic cloves and 1 shallot in butter for 1 to 2 minutes. Cook shrimp and scallops 2 to 3 minutes, then crab 1 minute. Over low, add cream, cream cheese, lemon, seasoning, and half each cheese. Fill the bowl, add remaining cheese, bake 12 to 15 minutes, and garnish with parsley.
Frequently Asked Questions
- → How thick should the bread bowl walls be?
Leave approximately ¾-inch walls so the crust can support the seafood filling.
- → How long are shrimp and scallops cooked?
Cook for 2 to 3 minutes, until the shrimp is pink and scallops are just opaque.
- → When is the crab meat added?
Fold it in after the shrimp and scallops and heat it for only 1 minute.
- → What happens to the removed bread?
Save the pieces and serve them alongside the finished bowl for dipping.