Stuffed Seafood Bread Bowl is a warm, creamy, and indulgent dish where a hollowed-out loaf of bread is filled with rich seafood filling—loaded with shrimp, crab, and sometimes even scallops or clams. The savory, cheesy base is baked until bubbly, with the crispy bread soaking in all that flavor. I love serving this when I want something impressive yet cozy—perfect for weekends, parties, or chilly nights.
Why You’ll Love This Recipe
I love how this bread bowl turns a simple seafood mixture into something restaurant-worthy. The filling is creamy and packed with tender seafood, and the bread adds a golden, toasty crunch that makes each bite so satisfying. It’s all made in one edible bowl, which means less cleanup and more flavor. Whether I’m sharing it as an appetizer or digging in as a main dish, it always feels special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Round sourdough or artisan bread loaf
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Cooked shrimp, chopped
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Lump crab meat (or imitation crab, if preferred)
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Cream cheese, softened
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Mayonnaise
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Sour cream
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Garlic, minced
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Green onions, chopped
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Mozzarella or cheddar cheese, shredded
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Parmesan cheese
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Old Bay seasoning or Cajun spice
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Lemon juice
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Salt and black pepper
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Optional: hot sauce, parsley for garnish
Directions
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I preheat the oven to 375°F (190°C).
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I cut the top off the bread loaf and hollow out the center, leaving about an inch of bread around the edges to hold the filling. I save the bread chunks for dipping.
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In a large bowl, I mix cream cheese, mayonnaise, sour cream, garlic, lemon juice, and seasoning until smooth.
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I fold in the shrimp, crab, green onions, shredded cheese, and parmesan until well combined.
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I spoon the seafood mixture into the bread bowl, mounding it slightly over the top.
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I place the filled bread bowl on a baking sheet and bake for 25–30 minutes, or until the top is golden and the filling is hot and bubbly.
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I garnish with chopped parsley and serve with the reserved bread chunks or crackers.
Servings and timing
This recipe serves 4–6 as a main dish or up to 8 as an appetizer. It takes 15 minutes to prep and about 30 minutes to bake—ready in 45 minutes total.
Variations
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I mix in scallops or chopped cooked clams for more seafood variety.
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Sometimes I add a splash of white wine or a spoonful of Dijon mustard to the filling for extra depth.
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For a spicier version, I add hot sauce, cayenne, or chopped jalapeños.
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I swap the bread bowl for individual rolls for personal servings.
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I top it with extra cheese before baking for a super melty, cheesy finish.
storage/reheating
I store leftovers in an airtight container (without the bread, if it’s soggy) for up to 3 days. To reheat, I scoop the filling into a small baking dish, cover with foil, and warm in the oven until hot. The filling can also be frozen and reheated later, though it may be slightly less creamy.
FAQs
Can I use canned seafood?
Yes. I prefer fresh or frozen, but canned crab or shrimp works well in a pinch—just drain thoroughly and flake it apart.
What kind of bread works best?
A round, sturdy loaf like sourdough or boule works great. It holds up well and gets deliciously crisp in the oven.
Can I make this ahead of time?
Yes. I assemble the bread bowl with filling and refrigerate it unbaked. When I’m ready, I pop it in the oven and bake as usual.
What can I serve with this?
I serve it with sliced veggies, crackers, crostini, or the torn bread pieces from the center. A light salad on the side balances it out.
Can I make it without cream cheese?
Yes. I use more sour cream and shredded cheese to keep it creamy, or sub in a béchamel-style white sauce if I want it less rich.
Conclusion
Stuffed Seafood Bread Bowl is one of my favorite ways to enjoy a cozy, indulgent seafood dish that’s both comforting and crowd-pleasing. It’s easy to prep, looks impressive, and delivers big flavor with minimal effort. Whether I’m sharing it as an appetizer or making it the star of the meal, this recipe is always a winner.
PrintStuffed Seafood Bread Bowl
Stuffed Seafood Bread Bowl is a cozy, creamy dish served in a hollowed-out sourdough loaf filled with a cheesy seafood mixture of shrimp, crab, and seasonings. Baked until golden and bubbly, it’s perfect for gatherings or chilly nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings as main, up to 8 as appetizer
- Category: Appetizer/Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 1 round sourdough or artisan bread loaf
- 1 cup cooked shrimp, chopped
- 1 cup lump crab meat or imitation crab
- 8 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 green onions, chopped
- 1 cup shredded mozzarella or cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Old Bay seasoning or Cajun spice
- Salt and black pepper to taste
- Optional: hot sauce to taste
- Optional: chopped parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the top off the bread loaf and hollow out the center, leaving about 1 inch of bread around the edges. Reserve the bread chunks for dipping.
- In a large bowl, mix the cream cheese, mayonnaise, sour cream, garlic, lemon juice, and seasoning until smooth.
- Fold in the shrimp, crab meat, green onions, shredded cheese, and Parmesan cheese until well combined.
- Spoon the seafood mixture into the hollowed bread bowl, mounding it slightly on top.
- Place the filled bread bowl on a baking sheet and bake for 25–30 minutes, or until the filling is hot and bubbly and the top is golden.
- Garnish with chopped parsley and serve warm with reserved bread chunks, crackers, or vegetables.
Notes
- Add scallops or clams for more seafood variety.
- A splash of white wine or Dijon mustard adds depth to the filling.
- Use individual bread rolls for personal servings.
- Top with extra cheese before baking for a cheesier finish.
- Store leftovers without bread to prevent sogginess.
Nutrition
- Serving Size: 1/6 bread bowl
- Calories: 350
- Sugar: 2g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 90mg
