If you’ve ever dreamed of a dish that feels like a warm seaside hug wrapped in a freshly baked loaf, then this Stuffed Seafood Bread Bowl Recipe is just the treat you never knew you needed. Imagine succulent shrimp, crab, and scallops mingling in a luscious, creamy sauce, all nestled inside a crusty, golden sourdough or Italian bread bowl. It’s hearty, comforting, and packed with the fresh flavors of the ocean, making it a show-stopping centerpiece for any meal that’s as fun to eat as it is delicious. Whether serving guests or indulging yourself, this recipe brings a splash of gourmet seaside charm right to your kitchen table.
Ingredients You’ll Need
Simple ingredients are the foundation of any fantastic dish, and this recipe is no exception. Each element plays a crucial role, from the creamy dairy that creates the perfect sauce texture to the fresh seafood that gives this bread bowl its star shine. Let’s gather what you need to bring this stuffed seafood delight to life.
- 4 small round bread loaves (sourdough or Italian): These act as edible bowls with sturdy crusts that hold all the delicious filling perfectly.
- 2 tbsp butter: Adds richness and helps soften the aromatics for a deeply flavorful base.
- 1 small onion, finely chopped: Brings gentle sweetness and depth to the creamy sauce.
- 2 cloves garlic, minced: Offers a subtle bite that brightens the seafood flavors.
- 1/4 cup all-purpose flour: Essential for thickening the sauce into that luscious, velvety texture that clings to every seafood morsel.
- 2 cups whole milk: Provides creaminess and softens the roux, balancing richness.
- 1/2 cup heavy cream: For indulgence and extra silkiness in the sauce.
- 1/2 cup grated Parmesan cheese: Adds a savory, nutty depth that enriches the flavor.
- 1/2 cup cooked shrimp, chopped: Tender and sweet seafood to star in the filling.
- 1/2 cup cooked crab meat: Soft, flaky, and succulent for that authentic seafood experience.
- 1/2 cup cooked scallops, chopped: Delicate texture and sweet notes that elevate the mix beautifully.
- 1/4 tsp paprika: Gives a gentle smoky warmth and gorgeous color contrast.
- 1/4 tsp cayenne pepper (optional): For those who love a little heat to brighten the flavors.
- Salt and pepper to taste: To balance and enhance all the ingredients’ natural profiles.
- Fresh parsley, chopped, for garnish: Adds a fresh, herbaceous finish that makes every bite feel vibrant.
How to Make Stuffed Seafood Bread Bowl Recipe
Step 1: Prepare the Bread Bowls
Start by heating your oven to 350°F (175°C). This ensures it’s ready when it’s time to bake. Now, take your small round bread loaves and carefully cut off the tops. Hollow out the centers, leaving enough bread around the edges to create a sturdy bowl that won’t collapse or leak the savory filling. Don’t toss the tops—they’ll come back later.
Step 2: Sauté the Aromatics
In a skillet over medium heat, melt the butter until it’s bubbly and fragrant. Toss in your finely chopped onion and minced garlic, stirring gently for about 2 to 3 minutes. This softening step is subtle but critical—it builds the flavor base that your creamy seafood filling will rely on.
Step 3: Make the Sauce Roux
Sprinkle the flour into the butter and aromatics, stirring constantly to form a roux. Cook this mixture for 1 to 2 minutes to get rid of any raw flour taste, all while creating the thickening magic that turns milk and cream into luscious sauce.
Step 4: Whisk in the Dairy
Slowly add the whole milk and heavy cream, whisking continuously so no lumps form. Keep cooking and stirring until the sauce thickens, which usually takes about 5 minutes. This creates the rich and creamy base that will perfectly cradle your seafood.
Step 5: Add the Seafood and Seasonings
Now for the star players! Stir in your grated Parmesan cheese along with the chopped shrimp, crab meat, and scallops. Sprinkle in the paprika and optional cayenne pepper. Season with salt and freshly ground black pepper to taste. Let everything mingle on the stove for 2 to 3 minutes, warming the seafood and blending the flavors beautifully.
Step 6: Stuff and Bake
Spoon your rich seafood filling into each hollowed bread bowl, stacking generously for maximum delight. Place the reserved bread tops back on each bowl, then set them on a baking sheet. Pop them into the oven for 10 to 12 minutes, just enough to heat everything through and crisp the bread to golden perfection.
How to Serve Stuffed Seafood Bread Bowl Recipe
Garnishes
A sprinkle of fresh, chopped parsley on top adds a lovely burst of color and a herbaceous note that lifts the entire dish. The green flecks also make the presentation as inviting as the taste is satisfying.
Side Dishes
Keep it light and fresh with a crisp green salad dressed in a zesty lemon vinaigrette, or serve alongside steamed asparagus or roasted vegetables. These sides provide a balanced freshness that perfectly complements the richness of the stuffed seafood bread bowl.
Creative Ways to Present
For a fun twist, serve individual bread bowls on rustic wooden boards or colorful platters with small ramekins of extra sauce or lemon wedges. If you’re feeling fancy, a small drizzle of garlic butter or a dash of smoked paprika atop each bowl can add that gourmet touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Stuffed Seafood Bread Bowl Recipe (though honestly, it might be hard to resist!), store them in an airtight container in the refrigerator for up to 2 days. The bread might soften a bit, but the flavors will remain vibrant and delicious.
Freezing
For longer storage, you can freeze the seafood filling separately in a freezer-safe container for up to 2 months. It’s best not to freeze the bread bowls filled, as the bread texture will suffer. When you’re ready, simply thaw the filling overnight in the fridge and reheat as directed.
Reheating
To enjoy leftovers, reheat the seafood filling gently on the stove until warm, then fill fresh bread bowls for an almost-fresh experience. If you do reheat a filled bread bowl in the oven, cover it with foil to prevent the crust from becoming too hard while the filling warms through.
FAQs
Can I use frozen seafood for this Stuffed Seafood Bread Bowl Recipe?
Absolutely! Just make sure to thaw and drain it well before mixing it into the sauce to avoid extra moisture that could make the filling watery. Using fresh or thawed seafood keeps your dish perfectly creamy and flavorful.
Can I substitute the bread bowls with other types of bread?
While sourdough and Italian loaves are ideal because of their crusty texture, you can experiment with other sturdy bread types like rye or whole wheat, as long as they hold together well when hollowed out.
Is this recipe spicy because of the cayenne pepper?
The cayenne pepper is optional and used sparingly, so it adds just a subtle warmth rather than overwhelming heat. Feel free to omit it if you prefer a completely mild dish.
Can I prepare the seafood filling in advance?
Yes! Making the seafood filling ahead of time is a great way to save time. Simply store it in the refrigerator and fill the bread bowls and bake just before serving to keep everything fresh and delicious.
What can I do with the bread centers I scoop out?
Don’t toss those leftovers! Cube them and toast for crunchy croutons, or use them as a base for a seafood stuffing or savory breadcrumbs in other recipes. Nothing goes to waste with this recipe!
Final Thoughts
This Stuffed Seafood Bread Bowl Recipe is an absolute joy to prepare and even more exciting to eat. It brings together the best of creamy, savory seafood flavors wrapped in the comfort of fresh bread, making it perfect for cozy dinners or impressing friends at a casual gathering. Don’t just take my word for it—grab these simple ingredients and dive into a bowl of seafood bliss. Trust me, you will want to make this one again and again.
Print
Stuffed Seafood Bread Bowl Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A hearty and elegant seafood dish featuring a creamy mix of shrimp, crab, and scallops cooked in a rich Parmesan sauce, served warm inside hollowed-out sourdough or Italian bread bowls. Perfect for a comforting meal with the crispy bread adding a delightful texture contrast.
Ingredients
Bread Bowls
- 4 small round bread loaves (sourdough or Italian)
Seafood Mixture
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup cooked shrimp, chopped
- 1/2 cup cooked crab meat
- 1/2 cup cooked scallops, chopped
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the final stuffed bread bowls.
- Prepare Bread Bowls: Cut off the tops of the bread loaves and hollow out the centers, leaving thick shells to hold the filling. Reserve the tops for later use.
- Sauté Aromatics: In a skillet over medium heat, melt the butter and sauté the finely chopped onion and minced garlic until fragrant and translucent, about 2-3 minutes.
- Make Roux: Stir in the all-purpose flour to the onion and garlic mixture to create a roux. Cook this mixture for 1-2 minutes to remove the raw flour taste while stirring constantly.
- Add Dairy: Gradually whisk in the whole milk and heavy cream to the roux, cooking and stirring until the mixture thickens and becomes creamy, approximately 5 minutes.
- Add Seafood and Seasoning: Stir in the grated Parmesan cheese, chopped cooked shrimp, crab meat, and scallops. Season the mixture with paprika, cayenne pepper (optional), salt, and pepper. Heat together for another 2-3 minutes to combine flavors thoroughly.
- Fill Bread Bowls: Spoon the warm seafood mixture evenly into the hollowed bread bowls. Replace the bread tops on each bowl.
- Bake: Place the stuffed bread bowls on a baking sheet and bake in the preheated oven for 10-12 minutes until warmed through and the bread shells are crisp.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley, and serve immediately while warm.
Notes
- Use fresh or freshly cooked seafood for best flavor and texture.
- If preferred, substitute heavy cream with half-and-half for a lighter sauce.
- Adjust cayenne pepper to control the heat level or omit for a milder dish.
- Thick slices of sturdy bread loaf are essential to hold the filling without becoming soggy.
- This dish can be prepared ahead by making the seafood mixture and assembling just before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
