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Stuffed Seafood Bread Bowl

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Stuffed Seafood Bread Bowl is a rich, creamy, and indulgent dish filled with shrimp, crab, and scallops in a cheesy, savory sauce—baked until golden and bubbling inside a crusty bread bowl. Perfect for sharing or a cozy dinner centerpiece.

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

Instructions

  1. Preheat oven to 350°F (175°C). Cut off bread bowl top and hollow out the inside. Toast the bread shell and lid on a baking sheet for 10 minutes.
  2. In a skillet, melt butter over medium heat. Add onion and garlic, sauté 2–3 minutes.
  3. Add shrimp and scallops, cook 3–4 minutes until opaque. Fold in crab and cook 1 minute more. Remove from skillet and set aside.
  4. In the same skillet, sprinkle in flour and cook 1 minute. Slowly whisk in cream and milk, stir until thickened.
  5. Add Old Bay, salt, pepper, mozzarella, and Parmesan. Stir until melted and smooth.
  6. Return seafood to sauce, stir to coat. Spoon mixture into toasted bread bowl. Top with extra cheese.
  7. Bake at 375°F (190°C) for 10–15 minutes until bubbly and golden.
  8. Garnish with parsley or green onions and serve warm. Use bread lid and sides for dipping.

Notes

  • Add lobster or white fish for variety.
  • Stir in sautéed veggies like spinach or mushrooms.
  • Use a splash of white wine or Dijon mustard for flavor depth.
  • Use mini bread rolls for party-friendly appetizers.
  • Store only the seafood filling—assemble bread bowl fresh for best texture.

Nutrition

Find it online: https://recipesbyliza.com/stuffed-seafood-bread-bowl/