Creamy Stuffed Seafood Bread

This stuffed seafood bread bowl is a stunning way to turn simple seafood into an indulgent and comforting meal. Tender shrimp, sweet crab meat, and delicate scallops mingle in a creamy, cheesy sauce brightened with fresh lemon, all nestled inside a crusty bread bowl that doubles as a perfect container and dipper. It’s impressive enough for special dinners yet cozy enough to enjoy any night.

The first time I made this, it was a chilly weekend and I wanted something cozy but a bit fancy. The bubbly cheese on top paired with tender seafood inside the crunchy bread bowl was an instant hit, and it quickly became a family favorite.

Ingredients

• Large crusty bread bowl such as sourdough or artisan round: chosen for sturdy walls that hold the filling well
• Shrimp: half pound large peeled and deveined for quick cooking and tender bites
• Fresh crab meat: half cup carefully picked to avoid shells for pure sweet crab flavor
• Sea scallops: half cup with side muscle removed to ensure smooth texture
• Butter: used to sauté aromatics adding richness
• Garlic: minced for fragrant aromatics
• Shallot: finely chopped for sweetness and depth
• Heavy cream: half cup to create rich and velvety sauce
• Cream cheese: two ounces softened for creamy body in the filling
• Parmesan cheese: quarter cup freshly grated adding sharp umami notes
• Mozzarella cheese: half cup shredded chosen for meltiness and gooey texture
• Fresh lemon juice: tablespoon to brighten and balance flavors
• Fresh parsley: two tablespoons chopped for fresh herbal kick
• Salt and black pepper: to taste to enhance and season perfectly

Instructions

Scoop and Toast the Bread Bowl:

Preheat your oven to 375 degrees Fahrenheit. Cut the top off the bread bowl and carefully hollow out the center leaving about three quarter inch thick walls to prevent collapsing. Save the bread pieces for dipping later. Place the hollowed bread bowl in the oven and toast for eight to ten minutes until lightly golden and crisp.

Sauté Aromatics:

In a large skillet over medium heat melt butter. Add minced garlic and finely chopped shallot. Cook gently for one to two minutes until fragrant and softened but not browned to develop a flavorful base without bitterness.

Cook the Seafood:

Add peeled shrimp and scallops to the skillet. Cook for two to three minutes until shrimp turns pink and scallops become opaque. Gently fold in fresh crab meat and let it heat through for one minute to combine flavors without overcooking the delicate seafood.

Make the Creamy Sauce:

Turn heat down to low and pour in heavy cream. Add softened cream cheese lemon juice salt and black pepper to the pan. Stir gently until cream cheese melts into a smooth creamy sauce that coats the seafood beautifully.

Incorporate Cheeses:

Mix in half of the Parmesan and mozzarella cheeses. Stir until they melt and fully incorporate into the sauce creating a rich cheesy filling. Taste mixture and adjust salt and pepper as needed.

Fill and Top the Bread Bowl:

Carefully spoon creamy seafood filling inside the toasted bread bowl. Spread remaining Parmesan and mozzarella evenly over the top to create a cheesy crust once baked.

Bake Until Golden:

Place filled bread bowl on baking sheet. Bake in preheated oven for twelve to fifteen minutes until top cheese is melted bubbly and golden brown signaling a perfect finish.

Garnish and Serve:

Remove from oven. Sprinkle fresh chopped parsley on top for a burst of color and freshness. Serve immediately with reserved bread pieces for dipping into creamy seafood filling.

You want to use fresh seafood for the best texture and flavor as frozen often gets rubbery. Choosing a sturdy bread bowl is key to avoid sogginess and keep everything intact. One family favorite moment involved making this for a holiday gathering where everyone swooned over how the bread soaked up every bit of that luscious seafood sauce.

Storage Tips

If you have leftovers store the seafood filling separately from the bread bowl in an airtight container in the refrigerator for up to two days. Reheat the filling gently on the stove adding a splash of cream if needed before stuffing the bread bowl again. The bread is best served fresh since it can soften once filled.

Ingredient Substitutions

If crab meat is unavailable canned lump crab can work though fresh is preferred. You can swap scallops for chunks of firm white fish like cod. For a lighter twist use half and half instead of heavy cream but the texture will be less rich. Cream cheese can be replaced with mascarpone for an even silkier sauce.

Serving Suggestions

Serve this bread bowl alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness. A glass of chilled Sauvignon Blanc complements the seafood beautifully. For a fun gathering add some steamed vegetables or roasted asparagus on the side to round out the meal.

Serve immediately and enjoy warm with a crisp salad or a chilled white wine for a complete meal.

FAQs About This Recipe

→ What type of bread works best for this dish?

A large, sturdy crusty bread like sourdough or an artisan round works best to hold the filling without collapsing.

→ How can I avoid overcooking the seafood?

Cook shrimp and scallops just until they turn opaque and shrimp becomes pink, about 2-3 minutes, to keep them tender and juicy.

→ Can the filling be prepared ahead of time?

Yes, the creamy seafood filling can be made in advance and gently reheated before stuffing the bread bowl.

→ Which cheeses are used in the filling?

Parmesan, mozzarella, and cream cheese combine to create a smooth, rich, and cheesy texture.

→ Why is lemon juice added to the filling?

Lemon juice adds a fresh, bright note that balances the rich cream and cheese, enhancing the seafood flavors.

→ What should I do with the bread pieces removed from the bowl?

Reserve the bread chunks for dipping into the creamy seafood filling to enjoy a pleasant texture contrast.