Stuffed Seafood Bread Bowl

A stuffed seafood bread bowl is a rich and hearty dish that combines creamy, savory seafood filling with a crusty bread bowl for the ultimate comfort food experience. Loaded with tender shrimp, crab, or fish in a creamy, seasoned sauce, this dish is perfect for cozy nights in or impressing guests at a dinner party.

Why You’ll Love This Recipe

This recipe is indulgent, satisfying, and packed with flavor. It’s a complete meal served in an edible bowl, with crunchy bread on the outside and warm, velvety seafood filling inside. You can customize it with your favorite seafood and even add vegetables for extra texture. It’s fancy enough for a special occasion but easy enough for a weekend dinner.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the bread bowls:

• Round crusty bread loaves (sourdough or boule style)
• Olive oil or melted butter (for brushing)
• Garlic (optional, for rubbing on the inside)

For the seafood filling:

• Shrimp, peeled and deveined
• Crab meat (real or imitation) or chopped white fish
• Butter
• Onion, finely chopped
• Garlic, minced
• Celery, finely chopped
• All-purpose flour
• Heavy cream or half-and-half
• Seafood or chicken broth
• Old Bay seasoning or Cajun spice mix
• Salt and pepper
• Fresh parsley, chopped
• Lemon juice
• Grated Parmesan or shredded cheese (optional)

directions

1. Prepare the bread bowls:
   • Preheat oven to 350°F (175°C).
   • Cut the tops off the bread loaves and hollow out the centers, leaving about ½-inch thick walls.
   • Brush the insides with olive oil or melted butter. Optionally rub with cut garlic for extra flavor.
   • Bake for 10 minutes to crisp up the inside. Set aside.
2. Make the seafood filling:
   • In a large skillet, melt butter over medium heat. Add onion, garlic, and celery; sauté until soft.
   • Stir in flour and cook for 1–2 minutes to form a roux.
   • Gradually add cream and broth, whisking until smooth. Simmer until thickened, about 5 minutes.
   • Stir in shrimp and crab (or fish) and cook until just cooked through, about 3–4 minutes.
   • Add seasoning, salt, pepper, lemon juice, parsley, and cheese (if using). Adjust to taste.
3. Assemble and serve:
   • Spoon the hot seafood mixture into the toasted bread bowls.
   • Garnish with more parsley, extra cheese, or a lemon wedge.
   • Serve immediately, with the bread tops or extra bread on the side for dipping.

Servings and timing

Serves 4
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

• Spicy version: Add diced jalapeño or a few dashes of hot sauce to the filling.
• Add veggies: Include mushrooms, spinach, or corn for added flavor and color.
• Use different seafood: Try scallops, clams, or a seafood medley.
• Top with breadcrumbs: Sprinkle with seasoned breadcrumbs and broil for a crunchy finish.
• Lighter version: Use milk instead of cream and skip the cheese for a lighter filling.

storage/reheating

Store leftover seafood filling in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if needed. Bread bowls are best enjoyed fresh, but you can toast them again in the oven if storing separately.

FAQs

Can I make the seafood filling ahead of time?

Yes, prepare the filling and refrigerate for up to 2 days. Reheat before filling the bread bowls.

Can I freeze this recipe?

The seafood filling can be frozen for up to 1 month. Thaw in the fridge and reheat gently. Bread bowls do not freeze well.

What kind of bread should I use?

Use round, crusty loaves like sourdough boules that can hold the filling without getting soggy.

Is this dish spicy?

It can be mildly seasoned or spicy depending on your seasoning blend — adjust to your preference.

Can I use canned seafood?

Yes, canned crab or shrimp can work in a pinch, though fresh or frozen gives the best flavor.

How do I prevent the bread bowl from getting soggy?

Pre-baking the bread bowl helps create a barrier. Don’t add the filling until ready to serve.

What sides go well with seafood bread bowls?

A simple green salad or roasted vegetables make great side dishes.

Can I serve this without a bread bowl?

Absolutely — serve over rice, pasta, or in a regular bowl with crusty bread on the side.

What cheese works best?

Parmesan, Gruyère, or white cheddar add rich flavor without overpowering the seafood.

Is this recipe gluten-free?

Use gluten-free flour for the roux and serve in a gluten-free bread bowl or over rice.

Conclusion

Stuffed seafood bread bowls are rich, creamy, and incredibly satisfying — the perfect mix of comfort and elegance. With customizable fillings and simple prep, they’re great for dinner parties, holidays, or anytime you want to impress. Warm, hearty, and brimming with flavor, this recipe is sure to become a favorite.

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