Name: Stuffed Seafood Bread Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large crusty bread bowl (sourdough or French loaf); 1 lb shrimp, peeled and deveined; 1/2 lb sea scallops; 1/2 lb lump crab meat; 2 tablespoons butter; 3 cloves garlic, minced; 1 small onion, finely chopped; 1 tablespoon all-purpose flour; 1 cup heavy cream; 1/2 cup milk; 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 teaspoon Old Bay seasoning (or paprika + cayenne); Salt and pepper, to taste; Chopped parsley or green onions, for garnish

Jump to Recipe·Leave a Review

This Stuffed Seafood Bread Bowl is everything I want in a cozy, indulgent meal. It’s loaded with tender shrimp, sweet crab, delicate scallops, and bubbling, golden cheese—all nestled in a crusty bread bowl that soaks up every drop of the rich, creamy sauce. It’s the perfect centerpiece for a special dinner or a comforting weekend treat.

Why You’ll Love This Recipe

I love how decadent and satisfying this recipe is without being complicated. It’s warm, creamy, and full of seafood flavor, and the bread bowl adds that perfect crunchy-meets-saucy contrast. Whether I’m serving it for guests or treating myself, it always feels like something a little extra special. Plus, it all comes together in under an hour—no fancy equipment or techniques needed.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large crusty bread bowl (like sourdough or French round loaf)
1 lb shrimp, peeled and deveined
½ lb sea scallops
½ lb lump crab meat
2 tablespoons butter
3 cloves garlic, minced
1 small onion, finely chopped
1 tablespoon all-purpose flour
1 cup heavy cream
½ cup milk
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon Old Bay seasoning (or paprika + pinch of cayenne)
Salt and pepper, to taste
Chopped parsley or green onion, for garnish

Directions

Prep the Bread Bowl
I preheat the oven to 350°F (175°C). I cut off the top of the bread bowl and scoop out most of the inside, leaving a sturdy shell. I place the bowl and top on a baking sheet and toast in the oven for about 10 minutes to crisp it slightly.
Sauté the Seafood
In a large skillet, I melt butter over medium heat. I add the onion and garlic and sauté for about 2–3 minutes until fragrant. I stir in the shrimp and scallops and cook just until opaque—about 3–4 minutes. Then I gently fold in the crab meat and cook for another minute before removing everything from the pan.
Make the Cream Sauce
In the same skillet, I sprinkle in the flour and cook for about 1 minute. I slowly whisk in the heavy cream and milk, stirring until the sauce thickens. I add the Old Bay, salt, and pepper, then stir in the mozzarella and Parmesan until smooth and melty.
Combine and Fill
I return the seafood mixture to the pan and stir to coat it well in the cheese sauce. I spoon the mixture into the toasted bread bowl and top with extra mozzarella and Parmesan.
Bake Until Bubbling
I bake the stuffed bread bowl at 375°F (190°C) for about 10–15 minutes, or until the cheese is melted and bubbling on top.
Garnish and Serve
I top it with chopped parsley or green onions, place the bread lid back on the side, and serve warm. I like tearing pieces from the lid and sides to dip into the cheesy filling.

Servings and timing

This recipe serves 2–3 people as a main dish, or up to 4 as a shared appetizer. It takes about 15 minutes to prep and 30 minutes to cook, so it’s ready in 45 minutes. Stuffed Seafood Bread Bowl

Variations

Sometimes I add cooked lobster meat for a luxurious twist or use cooked white fish in place of scallops if I have it on hand. For more veggies, I stir in sautéed spinach, mushrooms, or roasted red peppers. I’ve also tried adding a splash of white wine or a spoonful of Dijon mustard to the sauce for extra depth.

storage/reheating

I store any leftover seafood mixture (without the bread) in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently on the stove or in the microwave. I don’t recommend storing the bread bowl once filled, as it can get soggy, so I always assemble it fresh if I’m making ahead.

FAQs

Can I use frozen seafood?

Yes, I often use frozen shrimp and scallops—just make sure they’re fully thawed and patted dry before cooking to avoid extra liquid in the sauce.

What bread works best?

I like using a large round sourdough or crusty boule. It needs to be sturdy enough to hold the filling without collapsing.

Can I make the seafood mixture ahead of time?

Yes, I cook the filling and refrigerate it, then reheat and stuff the bread bowl just before baking. It’s a great way to save time if I’m entertaining.

Is this recipe spicy?

It’s mildly spiced with Old Bay seasoning, but I sometimes add a pinch of cayenne or red pepper flakes for extra heat. It’s easy to adjust based on who I’m serving.

Can I turn this into smaller appetizers?

Absolutely. I use mini bread rolls, hollow them out, and fill each with a spoonful of the seafood mixture—perfect for parties or as finger food.

Conclusion

Stuffed Seafood Bread Bowl is one of those wow-factor dishes I pull out when I want to impress without spending hours in the kitchen. It’s rich, creamy, and loaded with seafood in every bite. Whether I’m sharing it with guests or digging in solo on a cozy night in, it never fails to deliver comfort and serious flavor.