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Stuffed Seafood Bread Bowl

Featured in Hearty Main Courses.

Indulge in warm bread bowls filled with a velvety mixture of shrimp, crab, and optional scallops or lobster. A buttery, cheesy filling simmers with aromatics, cream, and a touch of Old Bay seasoning before being spooned into crisped sourdough or French loaves. The result is an irresistible fusion of creamy, savory seafood and crusty bread—perfect for dipping and sharing. Serve these golden bowls hot, topped with fresh herbs, and savor every creamy, satisfying bite.

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Casey
Updated on Mon, 07 Jul 2025 14:22:54 GMT
A bowl of shrimp and cheese. Pin it
A bowl of shrimp and cheese. | cookingwithcasey.com

This stuffed seafood bread bowl is pure comfort and reminds me of cozy coastal vacations. The warm, cheesy filling loaded with shrimp and crab nestled inside a crusty loaf feels like the lovechild of creamy chowder and a bakery treat.

I first tried this as a way to rescue stale bread and some leftover seafood. It instantly became our rainy day dinner tradition since every bite feels special but is secretly easy.

Ingredients

  • Round bread loaves: Choosing sourdough or French bread means you get a crunchy outside and soft inside to soak up the filling Try to pick loaves with a solid crust
  • Butter or olive oil: Brushing the inside helps the bread crisp up and adds a golden color Use real butter for best flavor
  • Butter: For sautéing and building a rich base Unsalted lets you control the seasoning
  • Onion: Adds sweetness and depth Finely dice for even sautéing
  • Garlic: Infuses the sauce with aromatics Freshly minced garlic packs the most punch
  • All purpose flour: Creates the creamy thickness of the filling Sift for a smooth roux
  • Whole milk: Makes the filling silky and balanced Choose whole for richness
  • Heavy cream: Adds that signature indulgent texture
  • Parmesan cheese: Brings sharpness Go for freshly grated for full flavor
  • Mozzarella cheese: Brings melty stretch and mildness Use if you want a gooier filling
  • Old Bay or Cajun seasoning: Delivers gentle heat and classic seafood taste Check labels for quality spice blends
  • Salt and black pepper: Enhance all the flavors Use fresh ground pepper
  • Shrimp: Offers sweetness and meaty texture Look for raw shrimp with firm flesh and no fishy odor
  • Lump crab meat: Adds decadent bite Fresh or high quality refrigerated imitation is fine
  • Scallops or lobster: For extra luxury Optional but makes a special occasion version
  • Parsley or chives: Sprinkle for freshness and a pop of green
  • Lemon wedges: Brightens the richness A squeeze wakes up the flavors

Step-by-Step Instructions

Prepare the Bread Bowls:
Preheat your oven to hot so you get a quick crunch when the bread goes in. Slice the tops off your round loaves and hollow them out leaving about an inch of bread all around because this keeps your filling safe without leaks. Brush the insides thoroughly with melted butter or use olive oil if you like a more subtle flavor. Bake them open side up for roughly ten minutes until they feel dry and sound hollow. Set aside to cool slightly so they do not get soggy.
Make the Seafood Filling:
Set a deep pan or skillet on medium heat and melt your butter. Sprinkle in diced onion and let it soften slowly about three to four minutes so it becomes sweet rather than browned. Stir in your garlic for about half a minute until the smell hits you this means it is releasing its flavor. Sprinkle flour over everything and mix well letting it bubble for a minute to cook off that raw taste. Stir constantly so you do not get lumps. Gradually pour in the milk and cream whisking until smooth. Keep whisking and let the sauce come to just below a boil so it thickens and coats the spoon. Drop in your Parmesan and mozzarella if using and sprinkle in Old Bay. Add salt and pepper little by little tasting as you go. Toss in chopped shrimp and let them poach gently two to three minutes until they turn pink and cozy into the sauce. Carefully fold in crab and any other seafood letting it warm through a minute more.
Assemble and Bake:
Spoon generous helpings of the hot seafood fill into each warm bread bowl. If you want ultimate bubbly cheese add more grated cheese on top. Pop them under a broiler for just a minute or two until golden patches appear and everything is piping hot.
Serve:
Garnish your bowls with a flurry of fresh chopped herbs for color and brightness. Arrange with lemon wedges on the side. Do not forget to serve with the reserved bread tops or some extra slices to dip in and scoop up every bit.
A baked bread bowl filled with shrimp and cheese. Pin it
A baked bread bowl filled with shrimp and cheese. | cookingwithcasey.com

Shrimp is my secret weapon here. It has that sweet snap that soaks up all the buttery sauce. I remember one family birthday when we added lobster and ate around the table laughing and dunking crusty bread into the last drops.

Storage Tips

These bread bowls are best enjoyed fresh but you can gently reheat leftovers in the oven wrapped loosely in foil. The filling itself keeps in an airtight container for two days in the fridge and reheats well on the stovetop. Add a splash of milk to loosen the sauce if needed.

Ingredient Substitutions

Leftover cooked shrimp or flaky firm fish like cod work if you are short on raw shrimp. Canned evaporated milk can substitute for whole milk in a pinch for a richer flavor. Try canned artichoke hearts chopped up as a vegetarian base if skipping seafood but keep the cheese and seasoning bold.

Serving Suggestions

These bread bowls turn any meal into a cozy event all on their own but pair well with a crisp tossed salad or simple roasted asparagus. For a winter night go classic with a glass of chilled white wine and a big linen napkin because you will want to sop up every bit.

Cultural and Historical Context

Seafood stews inside bread have roots in French and Italian coastlines but tossing creamy filling into individual loaves feels all American. This dish turns humble market finds into a celebration with both rustic heart and a bit of seaside elegance.

Frequently Asked Questions

→ What types of seafood can be used for the filling?

You can use shrimp, crab meat (real or imitation), scallops, or chopped lobster for a flavorful and varied seafood blend.

→ How can I prevent the bread bowl from getting soggy?

Bake the emptied bread bowls before filling to create a firm, toasty shell that holds the creamy seafood without becoming soggy.

→ Can I make this dish gluten-free?

Yes! Substitute regular bread with a gluten-free loaf and use cornstarch instead of flour for thickening the filling.

→ What are some good cheese options for the filling?

Parmesan and mozzarella add richness, but Gruyère or Fontina can also be used for a deeper, meltier flavor.

→ How spicy can I make this dish?

Increase the heat by adding cayenne pepper, extra Old Bay, or a few dashes of your favorite hot sauce to the seafood mixture.

Stuffed Seafood Bread Bowl

Tender bread bowls brimming with creamy shrimp and crab in a cheesy, savory filling.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (2 large or 4 small bread bowls)

Dietary: ~

Ingredients

→ Bread Bowls

01 2 large or 4 small round loaves of sourdough or French bread
02 1–2 tablespoons melted butter or olive oil, for brushing

→ Seafood Filling

03 2 tablespoons unsalted butter
04 1 small onion, finely diced
05 2 cloves garlic, minced
06 60 g all-purpose flour
07 240 ml whole milk
08 120 ml heavy cream
09 50 g grated Parmesan cheese
10 50 g shredded mozzarella cheese (optional)
11 0.5 teaspoon Old Bay seasoning or Cajun seasoning
12 Salt and freshly ground black pepper, to taste
13 225 g raw shrimp, peeled, deveined, and chopped
14 120 g lump crab meat or imitation crab
15 Optional: 120 g small scallops or chopped cooked lobster

→ Finishing & Garnish

16 Fresh parsley or chives, chopped, for garnish
17 Optional: lemon wedges, for serving

Instructions

Step 01

Preheat oven to 190°C. Slice tops off the bread loaves and hollow out the centers, leaving a 2–3 cm shell. Brush the interior with melted butter or olive oil. Bake for 10 minutes until crisped and golden. Set aside.

Step 02

In a large skillet over medium heat, melt the butter. Add the onion and sauté for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.

Step 03

Sprinkle in the flour and stir constantly for 1 minute to form a light roux. Slowly whisk in milk and heavy cream, mixing until smooth. Bring to a gentle simmer.

Step 04

Stir in Parmesan, mozzarella if using, Old Bay or Cajun seasoning, and season with salt and black pepper to taste.

Step 05

Add chopped shrimp to the sauce and cook for 2–3 minutes, stirring, until pink and opaque. Gently fold in crab meat, and scallops or lobster if using, then cook for 1–2 minutes to heat through.

Step 06

Spoon the hot seafood filling evenly into the toasted bread bowls. If desired, top with additional grated cheese and broil for 1–2 minutes until bubbly and golden.

Step 07

Garnish each bread bowl with chopped parsley or chives. Serve immediately with bread tops or crusty slices, and lemon wedges on the side if desired.

Notes

  1. For extra spice, add cayenne pepper or a few dashes of hot sauce to the seafood base.
  2. To make gluten-free, use gluten-free bread and replace flour with cornstarch mixed with a little cold milk.
  3. Enhance richness by adding Gruyère or Fontina cheese to the filling.

Tools You'll Need

  • Large skillet or saucepan
  • Baking tray
  • Oven
  • Sharp bread knife
  • Small whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains shellfish (shrimp, crab, optional lobster or scallops)
  • Contains dairy (butter, milk, cream, cheese)
  • Contains wheat (bread, flour); use alternatives for gluten-free preparation

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 580
  • Total Fat: 28 g
  • Total Carbohydrate: 52 g
  • Protein: 28 g