Stuffed Seafood Bread Bowl Recipe

There's something absolutely irresistible about a golden, crusty bread bowl overflowing with creamy seafood goodness. The aroma of garlic butter, the rich seafood filling bubbling away in the oven, and that first bite into the cheesy, savory center—pure comfort food heaven.

This Stuffed Seafood Bread Bowl is a favorite in our home, especially on cozy weekends or when we’re hosting friends. It’s indulgent yet simple, packed with shrimp, crab, and melty cheese, all nestled inside a hollowed sourdough loaf. It's one of those dishes that feels fancy but comes together surprisingly fast.

Whether you're looking for an easy showstopper for a dinner party or a decadent family meal that doubles as comfort food, this recipe delivers big on flavor and wow factor. Let’s dive into what makes it so special.

Why You’ll Love This Stuffed Seafood Bread Bowl

Get ready to fall in love with your new favorite seafood indulgence. This Stuffed Seafood Bread Bowl isn't just delicious—it’s a crowd-pleasing comfort food that’s perfect for special occasions and casual dinners alike.

First off, it’s incredibly easy to make, despite how impressive it looks. With just a few simple ingredients and minimal prep, you can have a restaurant-quality dish on the table in under an hour.

It’s also perfectly customizable. Love shrimp? Add more. Prefer scallops or even lobster? Go for it. The creamy filling works beautifully with a variety of seafood options, so you can tailor it to your taste—or to whatever’s on sale.

This recipe is budget-friendly too. Using a mix of shrimp and imitation crab keeps it affordable while still feeling luxurious. Pair it with a crusty loaf from the bakery, and you've got a complete meal that feels like a splurge without breaking the bank.

And let’s not forget—it’s fun and interactive! Tearing off pieces of bread to dip in the creamy seafood filling adds a playful, communal element to dinner that both kids and adults love.

Once you try this one, you’ll want to keep it in your regular rotation. Up next: a closer look at the ingredients that make this dish so craveable.

Ingredients Notes

The beauty of this dish lies in its rich, creamy filling balanced with fresh seafood and crispy bread. Here's a closer look at what you'll need and why each component matters.

Sourdough bread bowls are the foundation of this recipe. Their firm crust holds up well to the creamy filling without becoming soggy, and their slight tanginess balances the richness of the seafood mixture. Look for small to medium loaves—large enough to stuff, but still individual-sized.

Shrimp brings a sweet, briny bite to the filling. I recommend using small to medium peeled and deveined shrimp for easy prep. They cook quickly and stay tender in the creamy sauce. You can even use pre-cooked shrimp to save time—just stir them in at the end to warm through.

Imitation crab meat is a budget-conscious choice that mimics the sweet flavor of real crab. It melts beautifully into the sauce and adds a delicious seafood flavor without the premium price tag. Feel free to upgrade to lump crab meat if you’re in the mood to splurge.

Cream cheese and shredded mozzarella give the filling its signature creamy texture and gooey, melty pull. The cream cheese makes everything luxuriously smooth, while the mozzarella adds that satisfying stretch with every bite. For even more depth, a sprinkle of Parmesan doesn’t hurt either.

You’ll also need garlic, butter, and heavy cream—three essential flavor builders that create a rich base for the seafood. The butter and garlic sauté together first, releasing an irresistible aroma that sets the tone for the entire dish. A splash of heavy cream ties everything together with a silky finish.

All you'll need equipment-wise is a sharp bread knife, a sauté pan, and a baking sheet. Foil is handy too for keeping things mess-free during the final bake.

How To Make This Stuffed Seafood Bread Bowl

Making these seafood-stuffed bread bowls is simpler than you might expect, and the end result is pure decadence. Let me walk you through each step so yours turn out absolutely perfect.

Start by prepping your bread bowls. Use a sharp knife to slice off the tops, then hollow out the centers, leaving about half an inch of bread around the edges so they hold their shape. Don’t toss the insides—you can toast them up for dipping later!

Next, melt butter in a skillet over medium heat. Add minced garlic and cook just until fragrant—about 30 seconds. Toss in the shrimp and sauté until pink and cooked through. This only takes a couple of minutes. Once done, remove the shrimp and chop them into bite-sized pieces.

Now for the creamy filling: In the same pan, lower the heat and add cream cheese, stirring until melted and smooth. Pour in a bit of heavy cream, stirring to create a velvety sauce. Add in your imitation crab and chopped shrimp, along with a handful of mozzarella cheese. Stir until everything is melted and gooey. A pinch of Old Bay or Cajun seasoning adds a wonderful kick here, if you like a little spice.

Spoon the warm seafood filling into your hollowed-out bread bowls, then top with extra mozzarella and a sprinkle of Parmesan. Place them on a foil-lined baking sheet and bake at 375°F for about 10-12 minutes, or until the tops are golden and bubbly.

In total, you’re looking at about 35-40 minutes from start to finish. The result is a golden, crusty bread bowl filled with creamy, cheesy seafood goodness that tastes like it came straight from a seaside bistro.

Storage Options

If you have leftovers (and that’s a big if), they store surprisingly well. Just be sure to let them cool completely before transferring to an airtight container.

Store leftover filling separately from the bread bowl if possible. The filling will keep in the fridge for up to 3 days. When stored with the bread, the texture may soften slightly, but it will still be delicious.

To freeze, spoon the filling into a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, scoop the filling into a fresh bread bowl or oven-safe dish, cover with foil, and bake at 350°F until warmed through—about 15-20 minutes. You can also microwave it in short bursts, stirring between each, though the oven yields better texture.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. You can make it your own with just a few tweaks depending on what you have on hand—or what you're craving.

For a more elegant twist, swap out the imitation crab for lump crab meat, or even add in scallops or lobster chunks. These luxe additions take this dish from weeknight favorite to dinner party centerpiece in no time.

Prefer things a little lighter? Use Greek yogurt or light cream cheese in place of regular cream cheese. The filling won’t be quite as rich, but it’ll still be creamy and satisfying.

For a spicy version, stir in a bit of sriracha, red pepper flakes, or use pepper jack cheese instead of mozzarella. A dash of Cajun seasoning will also boost the flavor with a Southern-inspired kick.

If you’re avoiding dairy, try using a plant-based cream cheese and dairy-free mozzarella. While the flavor will change slightly, it’s still totally doable and delicious.

You can even turn this into a dip instead of a stuffed bread bowl. Serve it in a casserole dish with toasted baguette slices or crackers for a crowd-pleasing party appetizer.

No matter how you spin it, this Stuffed Seafood Bread Bowl is endlessly customizable and always a hit. Don’t be afraid to experiment—some of the best versions come from happy accidents in the kitchen!

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