Stuffed Seafood Bread Bowl

The first time I made this Stuffed Seafood Bread Bowl, it took no time to get hooked on it, so now I must make it every once in a while to feel like I’m tasting a little bit of a seaside restaurant at home again. Flavours So Rich, You’d Probably Think It’s a Crime to Love Them This Much. Quality-wise, You’d Probably Be Having a Festival of the Best Flavors Right in Your Mouth with This Recipe—tender bread soaked in rich and buttery sauce, plus golden and bubbling atop cheese from the oven. It’s labored and served in a huge portion. If you are having a dinner party or just craving an artisanal dish, this one always comes through!

What Is a Stuffed Seafood Bread Bowl?

A stuffed seafood bread bowl is a loaf of bread that has been hollowed out and filled with a mixture of seafood containing shrimp, crab, scallops (or whatever seafood you like), along with garlic, herbs, and a luscious cream sauce. The outer layer of the bread gets crispy while the core remains soft perfect for soaking up every last drop of sauce.

Why This Recipe Is Special

This is something beyond a common sandwich or soup. The tantalizing factor here is the interaction between the bread and the seafood—the crusty exterior meets the soft filling, and the whole experience is an explosion of rich butter seafood taste. Moreover, I like that it comes as one whole meal—you have carbs, protein, and that cozy richness all together.

Why You’ll Love This Recipe

• Flavor Explosion: There’s a mix of creamy, cheesy, and seafood filling that is seasoned with garlic, butter, and herbs; thus, every bite is a luxurious one.
• One-Pan Wonder: The one skillet preparation of all the ingredients takes place before the stuffing of the bread. Showstopper
• Presentation: A good choice for dinner parties and intimate date nights.
• Customizable: A combination of the seafood of your choice can be shrimp, crab, clams, or scallops.
• Comfort in a Bowl: A warm, hearty meal to satisfy all cravings—rich, savory, and oh-so-satisfying.

Tools You’ll Need

Here’s what I use when making this recipe and why each tool matters:

• Serrated bread knife – for neatly slicing and hollowing out the bread bowl without tearing it.
• Large skillet – for sautéing the seafood and making the creamy sauce.
• Wooden spoon or silicone spatula – to gently stir the sauce without scratching the pan.
• Baking sheet – to support the bread bowl while it bakes.
• Mixing bowl – for combining the seafood mixture before stuffing it in.
• Measuring cups and spoons – for accuracy; sauces love precision!
• Foil or parchment paper – to line your baking sheet and make cleanup easy.

Ingredients

For the Bread Bowl

• 1 large round bread loaf (about 1 lb / 450 g), preferably sourdough or French bread

For the Seafood Filling

• 1 tbsp (15 g) butter
• 1 tbsp (15 ml) olive oil
• 2 cloves garlic, minced
• ½ onion, finely chopped
• ½ lb (225 g) shrimp, peeled and deveined
• ½ lb (225 g) crab meat (fresh or imitation)
• ¼ lb (115 g) scallops, cleaned
• 1 cup (240 ml) heavy cream
• ½ cup (120 ml) milk
• 1 tbsp (8 g) flour (to thicken)
• ¼ cup (25 g) grated Parmesan cheese
• ½ cup (50 g) shredded mozzarella
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• ¼ tsp paprika (optional for color and flavor)
• 1 tbsp chopped parsley (plus extra for garnish)

Step-by-Step Instructions

1. Prep the Bread Bowl

Preheat your oven to 375°F (190°C). With the help of a serrated knife, slice off the top of the bread loaf with care. Then hollow out the inside, leaving about an inch of the bread at the sides, so that it stays strong. The inside bits are not to be thrown away; they are simply perfect for dipping later.

2. Cook the Aromatics

In a big skillet, melt butter and olive oil over medium heat. Add the minced garlic and chopped onion, and cook until they become fragrant and translucent. This is the time when your kitchen will be sending out the most wonderful smell.

3. Cook the Seafood

Into the skillet, toss the shrimp, crab, and scallops. Stir gently and cook just till the shrimp are pink and the scallops are opaque—around 3-4 minutes. Do not overcook them; the oven will finish the job.

4. Make the Cream Sauce

Sprinkle the flour into the pan and stir for 30 seconds to soak up the butter and juices. Gradually pour in the milk and cream and whisk at the same time to avoid lumps. Let it slowly simmer till it gets thick like a sauce.

5. Add the Cheeses and Seasoning

Toss in Parmesan, half the mozzarella, salt, pepper, and paprika. Mix till it’s melted and creamy. Taste and, if necessary, adjust the seasoning—keep in mind that this sauce should be a bit salty to complement the bread.

6. Assemble the Bread Bowl

On a baking sheet, put your hollowed loaf. Fill the bread cavity with the creamy seafood mixture by spooning until it is full. The remaining mozzarella should be sprinkled over the top.

7. Bake to Perfection

Bake for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden. If you like an extra crisp crust, give it a quick 2-minute broil at the end—but watch it closely!

8. Serve and Enjoy

Let it cool for a few minutes before slicing or pulling apart. Garnish with fresh parsley and serve warm.

Serving Ideas

• Balance the heaviness with a crisp green salad or steamed vegetables alongside.
• Offer little bread bowls as personal servings for social gatherings.
• A splash of lemon juice will add a bright, tangy contrast.
• Moreover, you can use the bread that you have scooped out as a dip since you will really want to take in all that sauce.

Variations and Customizations

• Hot and Spicy: Sprinkle some chili flakes or add a drop of hot sauce.
• Cheesy Flavor: Combine Gruyère or Monterey Jack in the mix for another flavor.
• Less Creamy: Replace heavy cream with half-and-half.
• Additional Protein: Include cooked mussels or flaked salmon.
• Garlic Lovers’ Dream: Use double the amount of garlic (believe me, it’s really worth it).

Make-Ahead and Storage

• Prepare-Ahead: The seafood stuffing can be made a day in advance and kept in the refrigerator. Just warm it up gently before stuffing and baking.
• Storage: Keep the remaining in an airtight container in the refrigerator for a maximum of 2 days.
• Reheating: Place in the oven at 350°F (175°C) for about 10–12 minutes, or until thoroughly warmed. Do not use a microwave—the bread might become soft and wet.

Pro Tips & Mistakes to Avoid

Here’s the good stuff—what I’ve learned after making this a few (okay, many) times:

• Do not cut out the bread too thin, or it will be filled up and then fall apart.
• Always lightly pre-cook the seafood—it stops the sauce from being too watery later.
• Keep whisking the sauce continuously to maintain its silkiness and prevent lumps.
• If it is possible, use fresh seafood—it significantly enhances the flavor.
• If your sauce seems too thick, just mix in a little milk, and if too thin, simmer for a bit longer.

Recipe Info

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Nutrition (per serving):

Calories: 520 | Protein: 35g | Carbs: 38g | Fat: 23g | Sodium: 690mg

Final Thoughts

The experience of tearing off a piece of warm, cheesy bread bowl filled with creamy seafood is really comforting. It’s inviting, pleasing, and very tasty—the type of dish that silences diners mid-bite.