Stuffed Seafood Bread Bowl

Stuffed Seafood Bread Bowl is a show-stopping dish that brings the flavors of the ocean to your table in a warm, crusty bread bowl.

Packed with succulent shrimp, crab meat, creamy cheese, and a savory blend of seasonings, this bread bowl is perfect for entertaining or treating yourself to something indulgent. It’s rich, comforting, and irresistibly delicious!

Kitchen Equipment Needed

• Large skillet
• Mixing bowl
• Baking sheet
• Aluminum foil
• Sharp knife

Ingredients

• 1 large round bread loaf (sourdough works well)
• 2 tablespoons butter
• 1/2 lb shrimp, peeled, deveined, and chopped
• 1/2 lb lump crab meat
• 3 cloves garlic, minced
• 1/2 cup diced onion
• 1/2 cup diced bell pepper (any color)
• 1 cup heavy cream
• 1/2 cup cream cheese, softened
• 1 cup shredded Monterey Jack cheese
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Directions

1. Prepare the Bread Bowl
   • Preheat your oven to 375°F (190°C).
   • Cut the top off the bread loaf and hollow out the center, leaving about 1 inch of bread as a shell. Reserve the bread pieces for dipping.
2. Cook the Seafood Filling
   • In a large skillet, melt butter over medium heat. Add onion, bell pepper, and garlic, cooking until softened, about 5 minutes.
   • Stir in the shrimp and cook until pink, about 3–4 minutes. Add the crab meat and cook for 2 additional minutes.
3. Make the Creamy Mixture
   • Reduce heat to low and stir in heavy cream, cream cheese, Monterey Jack cheese, smoked paprika, Old Bay seasoning, cayenne (if using), salt, and pepper. Cook until the cheese is melted and the mixture is creamy and well combined. Remove from heat.
4. Fill the Bread Bowl
   • Spoon the seafood mixture into the hollowed-out bread bowl. Place the filled bread bowl on a baking sheet.
5. Bake
   • Cover the bread bowl loosely with aluminum foil and bake for 15–20 minutes. Remove the foil and bake for an additional 5 minutes, or until the top is golden and bubbly.
6. Serve
   • Garnish with parsley and serve warm with the reserved bread pieces, crackers, or fresh veggies for dipping.

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Nutrition (Per Serving – Serves 6)

• Calories: 420
• Protein: 23g
• Carbohydrates: 25g
• Fat: 26g
• Sodium: 880mg

Expert Tips

• Choose Quality Seafood: Opt for fresh or high-quality frozen shrimp and crab meat for the best flavor.
• Bread Choice: Sourdough is ideal because it holds up well to the filling and adds a tangy flavor, but any sturdy loaf will work.
• Extra Creamy: Add a touch of grated Parmesan for an extra layer of richness.

FAQs

Can I use other seafood?
Yes, scallops or chunks of cooked lobster are great additions or substitutions.

Can I make this ahead of time?
Prepare the filling in advance and store it in the refrigerator for up to 24 hours. Fill the bread bowl just before baking.

What if I don’t have a large bread loaf?
Use individual rolls to create mini seafood bread bowls – perfect for single servings or appetizers!

Storing & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F until warmed through or microwave individual portions.

Substitutions & Variations

• Cheese Variations: Try Gruyère, Fontina, or a blend of sharp cheddar for a different flavor.
• Spices: Add a splash of hot sauce or a pinch of Cajun seasoning for more heat.
• Low-Carb Option: Skip the bread bowl and serve the seafood mixture over zucchini noodles or cauliflower rice.

Stuffed Seafood Bread Bowl

Stuffed Seafood Bread Bowl is a show-stopping dish that brings the flavors of the ocean to your table in a warm, crusty bread bowl.

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Equipment

• - Large skillet
• - Mixing bowl
• - Baking sheet
• - Aluminum foil
• - Sharp knife

Ingredients

  

• - 1 large round bread loaf sourdough works well
• - 2 tablespoons butter
• - 1/2 lb shrimp peeled, deveined, and chopped
• - 1/2 lb lump crab meat
• - 3 cloves garlic minced
• - 1/2 cup diced onion
• - 1/2 cup diced bell pepper any color
• - 1 cup heavy cream
• - 1/2 cup cream cheese softened
• - 1 cup shredded Monterey Jack cheese
• - 1/2 teaspoon smoked paprika
• - 1/2 teaspoon Old Bay seasoning
• - 1/4 teaspoon cayenne pepper optional
• - Salt and pepper to taste
• - Chopped fresh parsley for garnish

Instructions

 

• **Prepare the Bread Bowl**
• - Preheat your oven to 375°F (190°C).
• - Cut the top off the bread loaf and hollow out the center, leaving about 1 inch of bread as a shell. Reserve the bread pieces for dipping.
• **Cook the Seafood Filling**
• - In a large skillet, melt butter over medium heat. Add onion, bell pepper, and garlic, cooking until softened, about 5 minutes.
• - Stir in the shrimp and cook until pink, about 3–4 minutes. Add the crab meat and cook for 2 additional minutes.
• **Make the Creamy Mixture**
• - Reduce heat to low and stir in heavy cream, cream cheese, Monterey Jack cheese, smoked paprika, Old Bay seasoning, cayenne (if using), salt, and pepper. Cook until the cheese is melted and the mixture is creamy and well combined. Remove from heat.
• **Fill the Bread Bowl**
• - Spoon the seafood mixture into the hollowed-out bread bowl. Place the filled bread bowl on a baking sheet.
• **Bake**
• - Cover the bread bowl loosely with aluminum foil and bake for 15–20 minutes. Remove the foil and bake for an additional 5 minutes, or until the top is golden and bubbly.
• **Serve**
• - Garnish with parsley and serve warm with the reserved bread pieces, crackers, or fresh veggies for dipping.