Description

This Stuffed Seafood Bread Bowl is creamy, savory, and packed with shrimp, crab, and scallops in a garlicky, cheesy sauce. Served inside a hollowed-out sourdough bread bowl, it’s the ultimate comfort food — warm, satisfying, and full of coastal flavor.

Ingredients

For the seafood filling:

2 tbsp butter
2 garlic cloves, minced
1/2 small onion, finely chopped
1/2 red bell pepper, diced
1/4 cup all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup shredded mozzarella or Monterey Jack cheese
1/4 cup grated Parmesan
1/2 tsp Old Bay seasoning (or paprika + pinch of cayenne)
Salt and pepper, to taste
1/2 cup cooked shrimp, chopped
1/2 cup lump crab meat
1/2 cup cooked bay scallops (or more shrimp if preferred)
1 tbsp chopped parsley or chives (optional)

For the bread bowl:

4 small round sourdough loaves or 2 large ones (hollowed out)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the bread bowls:
Slice off the top of each bread loaf and hollow out the center to make room for the filling. Set aside.
Make the seafood filling:
In a large saucepan, melt butter over medium heat. Add garlic, onion, and red bell pepper. Sauté until soft, about 3–4 minutes.
Make the sauce:
Stir in the flour and cook for 1 minute. Slowly whisk in milk and cream. Bring to a simmer and cook until slightly thickened, about 5 minutes.
Add cheese and seasonings:
Stir in mozzarella, Parmesan, Old Bay, salt, and pepper. Mix until smooth and creamy.
Add seafood:
Gently fold in shrimp, crab, and scallops. Simmer for another 2–3 minutes, just until heated through. Stir in parsley if using.
Assemble:
Spoon the hot seafood filling into the bread bowls. Serve immediately, optionally with extra cheese melted on top or toasted bread chunks on the side.

Notes

You can broil the filled bread bowls for 1–2 minutes to get a bubbly, golden top.
Swap in lobster, clams, or fish chunks depending on what you have.
To make ahead: prep the filling and reheat gently before serving.