There’s something undeniably comforting about tearing into a warm, crusty loaf of bread—especially when it’s hiding a treasure trove of creamy, savory seafood inside. I first fell in love with stuffed bread bowls during a chilly autumn evening by the coast, where a tiny seaside café served theirs overflowing with plump shrimp and tender crab. It felt like a hug in food form. Now, whenever I crave that same cozy indulgence, I make this Stuffed Seafood Bread Bowl at home, and I’m sharing all the secrets with you today.

Ingredients You’ll Need

This recipe is all about simplicity and letting the seafood shine. Here’s what you’ll need:

• 1 large round sourdough loaf – The sturdier, the better! You want a bread that can hold its shape while cradling all that delicious filling.
• 1 lb mixed seafood – I love using shrimp, crab, and scallops, but feel free to use your favorites. Fresh is ideal, but thawed frozen seafood works beautifully too.
• 4 tbsp butter – Because everything tastes better with butter.
• 3 cloves garlic, minced – For that irresistible aroma.
• 1/2 cup heavy cream – This creates the luscious, velvety sauce that binds everything together.
• 1/2 cup shredded mozzarella – For a gooey, melty finish.
• 1/4 cup grated Parmesan – Adds a salty, nutty depth.
• 1 tsp Old Bay seasoning – A classic seafood enhancer, but smoked paprika works too.
• Fresh parsley, chopped – For a bright, herby finish.
• Salt and pepper to taste – Because seasoning is everything!

Step-by-Step Instructions

Let’s transform these simple ingredients into something magical:

1. Prep the Bread Bowl: Slice off the top of the sourdough loaf like you’re carving a pumpkin. Use a serrated knife to hollow out the center, leaving about a 1-inch border. Save the soft bread inside for dipping later—it’s too good to waste!
2. Sauté the Seafood: In a large skillet, melt the butter over medium heat. Add the garlic and cook until fragrant (about 30 seconds). Toss in your seafood and Old Bay seasoning, cooking just until the shrimp turn pink and the scallops are opaque—about 3–4 minutes. Be careful not to overcook!
3. Create the Creamy Sauce: Pour in the heavy cream and let it simmer for 2 minutes, stirring gently. Sprinkle in half the cheeses, letting them melt into the sauce. The mixture should thicken slightly. Taste and adjust salt and pepper as needed.
4. Stuff and Bake: Spoon the seafood mixture into the hollowed-out bread bowl. Top with the remaining cheese and place the bread “lid” back on. Wrap the whole loaf loosely in foil and bake at 375°F for 15 minutes. Remove the foil, bake for another 5 minutes to crisp the top, then finish with a sprinkle of fresh parsley.

Tip: If your bread bowl feels unstable, place it on a baking sheet or in a snug oven-safe dish to prevent tipping.

Pro Tips, Variations, and Substitutions

Making a stuffed seafood bread bowl is all about creativity and personal taste! Here are some ways to make it your own:

• Seafood Swap: Not a fan of shrimp? Try lump crab meat, scallops, or even flaky white fish like cod or halibut.
• Bread Choice: A round sourdough or ciabatta loaf works wonderfully, but for a lighter option, hollow out a baguette for individual servings.
• Creamy Twist: Add a splash of heavy cream or a dollop of cream cheese to the filling for extra richness.
• Spice It Up: A pinch of cayenne or a dash of hot sauce can add a nice kick for those who love heat.

What to Serve With Your Stuffed Seafood Bread Bowl

This dish is hearty enough to stand alone, but pairing it with the right sides can make it a full meal:

• A crisp green salad with a lemony vinaigrette balances the richness.
• Roasted asparagus or garlic butter green beans add a fresh, veggie-packed touch.
• A chilled glass of white wine, like Sauvignon Blanc or Chardonnay, complements the seafood beautifully.

Storage and Reheating Tips

While this dish is best enjoyed fresh, here’s how to handle leftovers:

• Storage: Keep any remaining filling and bread separate. Store in airtight containers in the fridge for up to 2 days.
• Reheating: Warm the filling in a saucepan over low heat, then spoon it back into the bread bowl. Toast the bread lightly in the oven to revive its crispness.
• Freezing: The filling can be frozen for up to a month, but the bread won’t hold up well—best to enjoy it fresh!

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! Prepare the filling a day in advance and store it in the fridge. When ready to serve, reheat the filling and stuff the bread bowl fresh for the best texture.

What if I don’t eat seafood?

No problem! Swap the seafood for shredded chicken or sautéed mushrooms for a delicious vegetarian twist.

How do I prevent the bread from getting soggy?

Toasting the hollowed-out bread bowl before filling it helps create a barrier. Also, avoid overloading it with sauce—just enough to coat the seafood is perfect.

Can I use frozen seafood?

Yes! Just thaw and pat it dry before cooking to prevent excess moisture in the filling.

Final Thoughts

There’s something truly special about tearing into a warm, buttery bread bowl filled with tender seafood and savory goodness. Whether you’re serving it for a cozy date night or impressing guests at a dinner party, this dish is sure to bring smiles to the table. Don’t be afraid to make it your own—cooking is all about joy, experimentation, and sharing love through food. Happy eating!