Stuffed Seafood Bread Bowl Recipe

There's something irresistible about the comforting aroma of buttery garlic bread mingling with rich, creamy seafood filling—especially when it’s all nestled inside a golden, crusty sourdough bowl. This Stuffed Seafood Bread Bowl brings together the best of both worlds: a hearty, satisfying seafood chowder and a crispy bread bowl that soaks up every last drop of goodness.

this Recipe

I first made this dish on a chilly Sunday when we were craving something indulgent yet easy to throw together. What started as a way to use up leftover shrimp and crab has now become our go-to “wow” meal for casual dinner parties or cozy nights in. It’s warm, creamy, ultra-flavorful—and shockingly simple to make.

Let’s dive into why this seafood sensation deserves a permanent spot on your meal rotation.

Why You'll Love This Stuffed Seafood Bread Bowl

Get ready to fall hard for this cozy, restaurant-worthy dish that you can whip up right in your own kitchen. The Stuffed Seafood Bread Bowl hits every comfort-food note while staying classy enough for entertaining.

First of all, it's quick and surprisingly easy. You can have this entire meal ready in under 45 minutes—perfect for weeknights or last-minute guests. It feels fancy, but uses simple techniques anyone can master.

It’s also budget-friendly, especially if you use frozen seafood or catch a good sale. You can easily swap out pricey shellfish for more affordable options without sacrificing flavor.

This recipe is the definition of comfort food. The warm, creamy filling contrasts beautifully with the crusty bread bowl—every bite is like a warm hug. And the garlic-butter brushed tops? Next level.

Finally, it's versatile. From shrimp and scallops to clams and crab, you can tailor the filling to suit your taste or what’s in your freezer. It also works beautifully with gluten-free bread for a celiac-friendly option.

Ready to make some magic in a bowl? Let’s talk ingredients.

Ingredients Notes

The beauty of this dish lies in the balance between luxurious seafood and pantry staples. A few carefully chosen ingredients bring the whole thing together into a rich, comforting masterpiece.

Let’s start with the bread bowls. You’ll want small, round sourdough loaves—look for ones about the size of a grapefruit. The crusty exterior holds up beautifully to the creamy filling, while the inside gets perfectly soft and infused with seafood flavor.

For the seafood filling, shrimp and crab are a classic combo. I like to use medium-sized shrimp (peeled and deveined) and lump crab meat, but you can easily sub in bay scallops or chopped clams. The sweetness of the shellfish balances the richness of the sauce.

The base of the sauce starts with butter, garlic, and shallots, followed by a splash of white wine. This foundation adds depth and an elegant aroma that pairs perfectly with seafood. You’ll then stir in heavy cream and a little cream cheese for a silky, slightly tangy finish.

For extra flavor and body, I always add a bit of Parmesan cheese. It melts into the sauce, bringing a nutty, umami note that takes the whole dish up a notch.

Lastly, if you have it, a heavy-bottomed skillet or sauté pan works best to keep everything warm without scorching the sauce. You’ll also want a baking sheet for toasting the bread bowls just before serving.

How To Make This Stuffed Seafood Bread Bowl

Making this dish is easier than it looks, and I’ll guide you through every luscious, creamy step.

Start by prepping your bread bowls. Slice off the tops, then use a spoon to gently hollow out the centers, leaving a sturdy shell. Brush the insides and tops with melted garlic butter, then pop them into a 375°F oven for about 10 minutes to toast up. This helps them stay crisp when filled with the hot seafood mixture.

While the bread bowls are in the oven, heat butter in a large skillet over medium heat. Add finely diced shallots and minced garlic and sauté until fragrant—just a couple minutes. Pour in a splash of white wine and let it simmer for a moment, reducing slightly to intensify the flavor.

Now it's time for the seafood. Add your chopped shrimp first, cooking just until they turn pink and opaque. Gently fold in the crab meat and stir until heated through. Be careful not to over-stir—lump crab is delicate and you want to keep it intact.

Reduce the heat and pour in the heavy cream, followed by chunks of cream cheese. Stir until everything is smooth and creamy. Toss in a handful of Parmesan and season to taste with salt, pepper, and a pinch of Old Bay or paprika if you like a little kick.

Once your sauce is creamy and your bread bowls are golden, ladle the filling generously into each bowl. Sprinkle extra Parmesan or fresh parsley on top, and serve immediately while everything’s still hot and bubbling.

This entire process takes about 35–40 minutes from start to finish. You’ll know it’s ready when the sauce is thick enough to coat the back of a spoon and the shrimp are just cooked through.

Storage Options

If you somehow have leftovers (unlikely, but it happens!), they’ll keep well with a few simple steps.

Transfer any remaining seafood mixture to an airtight container and refrigerate for up to 3 days. Avoid storing it inside the bread bowls, as they’ll get soggy.

You can also freeze the filling on its own. Spoon it into a freezer-safe container, leaving a bit of room for expansion, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

To reheat, warm the filling in a saucepan over low heat, stirring often to maintain that creamy texture. If it thickens too much, just add a splash of milk or cream to loosen it up.

For the bread bowls, I recommend toasting fresh ones again just before serving the leftovers. That crispy edge makes all the difference!

Variations and Substitutions

One of the best things about this recipe? It’s super customizable depending on your mood, your pantry, or your dietary needs.

You can easily switch up the seafood based on what you have. Scallops, clams, or even cooked lobster tails work beautifully in place of shrimp or crab. Frozen seafood mix also makes a great shortcut!

If you’re dairy-free, you can make a lighter, coconut-based version. Use coconut milk in place of cream, skip the cheese, and add a splash of lime juice and fish sauce for a Thai-inspired twist.

Gluten-free? No problem. Just look for gluten-free bread boules or serve the filling over rice or mashed potatoes for an equally cozy experience.

Want to spice things up? Stir in a dash of cayenne pepper or a spoonful of hot sauce for a fiery kick. Cajun seasoning also adds a bold, Southern twist that pairs beautifully with seafood.

And don’t be afraid to add veggies! A handful of baby spinach, peas, or sautéed mushrooms stirred into the sauce gives it an extra layer of flavor and texture.

The possibilities are endless, so feel free to make it your own. Whether you're serving this at a dinner party or just spoiling yourself on a weeknight, this Stuffed Seafood Bread Bowl is sure to impress every single time.

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