Stuffed Seafood Bread Bowl Recipe

There’s something magical about digging into a golden, crusty bread bowl overflowing with creamy, seafood-studded goodness. The aroma of garlic, butter, and shellfish fills your kitchen, wrapping you in the promise of a cozy, indulgent meal.

This stuffed seafood bread bowl was born from a beach trip gone right—where leftover clam chowder met bakery-fresh sourdough and created a dish so rich, so comforting, we’ve been recreating it ever since. It’s quick enough for a weeknight yet decadent enough to impress guests, and you only need one pan and one loaf of bread.

Let’s dive in and turn your next meal into something truly unforgettable.

Why You'll Love This Stuffed Seafood Bread Bowl

This isn’t just a recipe—it’s an experience. Whether you're hosting brunch, spoiling your family, or craving a restaurant-style treat at home, this bread bowl has you covered.

First of all, it’s incredibly easy to make. Most of the time is hands-off, and everything comes together in one pan before being baked right in the bread—hello, fewer dishes!

You’ll also love that it’s versatile. Not a fan of shrimp? Swap it out for scallops or even canned crab. It’s a choose-your-own-seafood-adventure in every bite.

Another big win? It’s impressively budget-friendly. Using a mix of fresh and frozen seafood means you can serve something that feels extravagant without emptying your wallet.

And let’s not forget the flavor factor. You’ve got buttery garlic, a splash of white wine, tender seafood, and a creamy, cheesy sauce, all nestled in crusty bread. What more could you want?

Ready to get cooking? Here’s everything you need.

Ingredients Notes

The beauty of this recipe lies in the balance of flavors and textures, all tucked into a hearty bread bowl. Let’s break down the key players.

The bread bowl is the vessel and the star. Look for a round sourdough loaf with a firm crust and a soft, fluffy interior. The tanginess of the sourdough perfectly complements the rich seafood filling, and the thick crust keeps everything intact.

Shrimp are the main protein here. Medium-sized, peeled, and deveined shrimp work best—they cook quickly and stay tender in the sauce. You can also use precooked shrimp to save time, just be careful not to overheat them in the sauce.

Imitation crab is a budget-friendly, easily accessible ingredient that adds a sweet, briny flavor. It shreds easily and soaks up the creamy sauce beautifully. Of course, if you have real lump crab, use it—it’ll elevate the whole dish.

Heavy cream and cream cheese form the luxurious base of the filling. The cream makes the sauce velvety, while the cream cheese adds body and a subtle tang. For a slightly lighter version, you could use half-and-half, but you’ll lose a bit of that signature richness.

Garlic, shallots, and white wine provide the flavor backbone. Sautéed in butter until fragrant, they create a base that’s savory, slightly sweet, and deeply aromatic. Don’t skip this step—it sets the stage for the entire dish.

You’ll also need a medium oven-safe skillet or saucepan for preparing the filling, and a baking sheet to keep your bread bowl steady in the oven.

How To Make This Stuffed Seafood Bread Bowl

Creating this irresistible seafood bread bowl is much easier than you might expect. Here's a step-by-step walkthrough to guide you.

Start by prepping your bread bowl. Using a serrated knife, carefully cut a wide circle around the top of the sourdough loaf and scoop out the inside, leaving about an inch of bread along the sides. Set the hollowed-out loaf and bread pieces aside.

In a large skillet over medium heat, melt butter, then add minced garlic and finely chopped shallots. Sauté until fragrant and translucent—this should take 2–3 minutes. Next, pour in a splash of dry white wine and let it simmer for another minute to deglaze the pan.

Stir in the cream cheese and heavy cream, whisking until smooth. You want a luscious, thick sauce—adjust the heat as needed to avoid curdling. Once combined, fold in your shrimp and imitation crab, and season with salt, pepper, and a pinch of Old Bay or Cajun seasoning if you like a little kick.

Let the seafood simmer gently until the shrimp are just cooked through, about 5 minutes. They should turn pink and opaque. Don’t overcook—remember, they’ll get another round in the oven.

Preheat your oven to 375°F (190°C). Spoon the creamy seafood mixture into your bread bowl, letting it mound slightly above the top. Sprinkle generously with shredded mozzarella or parmesan, then place the filled bowl on a baking sheet.

Bake for 12–15 minutes, or until the cheese is melted and golden. If you like a crisp top, finish under the broiler for 2 minutes—just keep an eye on it.

When it’s ready, the top will be bubbling, the crust crisp, and the inside gooey and delicious. Total time from start to finish? About 35 minutes.

Storage Options

If you have leftovers (rare, but it happens!), store the seafood filling separately from the bread. Spoon it into an airtight container and refrigerate for up to 3 days.

You can freeze the filling as well—just note that the texture may change slightly when thawed due to the dairy. Wrap tightly in freezer-safe containers and enjoy within 1 month.

The bread bowl itself doesn’t store as well once baked and filled, but if you want to prep ahead, you can hollow out and wrap the loaf in foil up to a day in advance.

To reheat, scoop the filling into a fresh bread bowl or serve it warm over toast, pasta, or rice. Microwave on 70% power or reheat gently in a skillet with a splash of cream to loosen the sauce.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. You can mix and match ingredients depending on your mood or pantry.

Try different seafood – scallops, clams, or real crab are all excellent alternatives. Even canned salmon can work in a pinch.

Swap the cheese – mozzarella adds that perfect melt, but gruyère or fontina bring a nuttier depth. Parmesan is great for topping thanks to its salty bite.

Add veggies – a handful of sautéed spinach, corn, or diced red pepper adds color and nutrients without overpowering the seafood.

Make it spicy – stir in a dash of hot sauce or a pinch of crushed red pepper flakes for a little fire in your bowl.

Go gluten-free – skip the bread bowl and serve the filling in roasted squash halves, baked potatoes, or even gluten-free bread if needed.

Don’t be afraid to play around! This recipe is more of a delicious guideline than a strict rulebook.

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