Stuffed Seafood Bread Bowl Recipe: Creamy & Delicious

Welcome to Kai Recipes, your go-to hub for deliciously simple, soul-warming meals! Today’s recipe is one of those dishes that feels like a warm hug in a bowl—literally. This Stuffed Seafood Bread Bowl is creamy, cheesy, and bursting with the briny sweetness of shrimp and crab. It’s inspired by cozy winter nights at my grandmother’s table, where a bubbling seafood dip would be the star of the evening, tucked inside a toasted bread loaf. Whether you’re planning a game day snack, a dinner party showstopper, or just something special for a weekend treat, this recipe brings both elegance and indulgent comfort to your table.

Why You’ll Love This Stuffed Seafood Bread Bowl

• Versatile Seafood Options: From shrimp and lump crab to scallops or even lobster—choose your favorite or mix it up!
• No-Fuss Presentation: The bread bowl doubles as both vessel and edible plate—no extra dishes!
• Creamy, Cheesy Goodness: A decadent combo of mozzarella, cream cheese, and mayo creates an irresistibly smooth filling.
• Perfect for Parties: Prep it ahead and bake just before serving. Your guests will be wowed with minimal effort.
• Picky-Eater Friendly: Mild, rich flavors with the option to spice it up—there’s something for everyone.

Not to mention, it’s easily adapted to suit dietary needs and seasons. It’s seafood comfort food with a touch of flair—a baked seafood appetizer that feels gourmet but is delightfully easy.

Why Bread Bowls Make Seafood Even Better

Crusty on the outside, soft on the inside—bread bowls are the unsung heroes of comfort cuisine. Toasting the hollowed loaf before stuffing it with creamy seafood filling creates that perfect contrast: crisp edges to hold the dip, soft nooks to soak in the flavor. Plus, it’s a zero-waste serving vessel—no cleanup, and everyone gets to enjoy the bowl too!

Curious how to pick the best base? Check out how to choose the best sourdough for bread bowls for expert tips!

Key Ingredients and Their Roles

Let’s break down what makes this dish sing:

• Seafood:
  • Cooked shrimp (chopped)
  • Lump crab meat (fresh or canned)
  • Optional: scallops, white fish, or lobster for a luxe upgrade
• Dairy:
  • Cream cheese (rich texture)
  • Mayonnaise (adds tang and creaminess)
  • Shredded mozzarella or Gruyère for melty goodness
• Aromatics & Seasonings:
  • Garlic and green onions (depth and kick)
  • Old Bay seasoning for classic seafood spice
  • Smoked paprika (adds warmth and color)
  • Lemon juice (to brighten and cut richness)
• Bread:
  • A sturdy sourdough or ciabatta loaf
  • Toasted for crispness and flavor synergy
• Garnishes:
  • Chopped parsley, paprika, lemon zest, or a drizzle of hot sauce

Substitutions:

• Gluten-free: Use GF bread or serve with crackers/veggies.
• Dairy-free: Opt for vegan cream cheese and dairy-free shredded cheese alternatives.

Choosing the Right Bread Bowl

Your bread choice makes a big difference. Look for:

• Firm crust to hold the filling without getting soggy.
• Soft interior that can be cubed for dipping.
• Size: Medium-large round loaves work best. Mini ciabatta rounds are great for personal servings.

Need help choosing the perfect loaf? Here’s a helpful resource on how to choose the best sourdough for bread bowls.

Seafood Selection & Prep Tips

When it comes to seafood, freshness is key. According to the Seafood Nutrition Partnership, aim for:

• Firm texture, fresh aroma, and bright color
• Use frozen seafood if fresh isn’t available—just thaw overnight in the fridge
• Avoid overcooking: the filling bakes, so if seafood is pre-cooked, add it last

Mixing textures—like crab and shrimp or shrimp and scallops—creates a richer bite.

Step-by-Step Instructions

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6

Step 1: Prep the Bread Bowl

• Slice the top off your loaf and hollow out the center, leaving 1-inch walls.
• Reserve removed bread pieces.
• Toast the hollowed loaf and pieces in the oven at 350°F (175°C) for 8–10 minutes.

Step 2: Make the Filling

In a large bowl, mix:

• 1 cup chopped cooked shrimp
• 1 cup lump crab meat
• 1 package (8 oz) cream cheese, softened
• ½ cup mayonnaise
• 1 cup shredded mozzarella
• 2 green onions, chopped
• 1 tsp minced garlic
• 1 tsp Old Bay seasoning
• ½ tsp smoked paprika
• 1 tbsp lemon juice

Stir until creamy and well-combined.

Step 3: Fill & Bake

• Spoon the mixture into your toasted bread bowl.
• Place on a baking sheet and bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden.

Step 4: Garnish & Serve

• Top with parsley, extra green onions, or paprika.
• Serve hot with toasted bread chunks, crackers, or veggie sticks.

Pairings & Serving Suggestions

Want to elevate your seafood feast? Try these pairings:

• Crisp Caesar salad or citrusy slaw
• Garlic bread or veggie sticks
• Sauvignon Blanc, Pinot Grigio, or sparkling lemon water

Explore perfect pairings for sourdough bread bowls for more ideas!

Variations & Customization Ideas

• Spicy Kick: Add diced jalapeños or chili flakes
• Cheese-Lovers: Swap in Gruyère or add Parmesan on top
• Veggie Boost: Stir in chopped spinach or artichoke hearts
• Creative Uses: Don’t miss these creative sourdough bread uses beyond soup bowls

Storage & Reheating Tips

• Leftovers: Store filling and bread separately in the fridge up to 3 days
• Reheat: Oven at 350°F for 10–15 mins until warm
• Freezing: Freeze just the filling for up to 3 months

Common Mistakes to Avoid

• Overfilling the bread = soggy base
• Not toasting the bread first = mushy results
• Using watery seafood = diluted flavor

Make-Ahead & Meal Prep Ideas

• Make the seafood filling a day in advance
• Toast bread bowls ahead of time
• Assemble and bake just before serving for freshest results

More Recipes to Explore

Love seafood? Check out our crab-based brunch recipes for seafood lovers.

Want to go beyond bowls? Try our creative sourdough bread uses beyond soup bowls.

Printable Recipe Card

Stuffed Seafood Bread Bowl
Prep Time: 15 mins | Cook Time: 25 mins | Total: 40 mins
Servings: 4–6 | Calories: 350/serving

Ingredients:

• 1 large sourdough loaf
• 1 cup shrimp (cooked, chopped)
• 1 cup lump crab meat
• 8 oz cream cheese
• ½ cup mayo
• 1 cup shredded cheese
• 2 green onions, chopped
• 1 tsp garlic
• 1 tsp Old Bay seasoning
• ½ tsp smoked paprika
• 1 tbsp lemon juice

Instructions:

1. Hollow and toast the bread.
2. Mix all filling ingredients.
3. Fill bread, bake at 375°F for 25 mins.
4. Garnish and serve warm.

Frequently Asked Questions

Can I use canned crab? Yes, just drain it well.
What’s the best seafood combo? Shrimp + crab is classic; try scallops or fish too.
Is this gluten-free? Not as-is. Use GF bread or serve dip-style.
Can I make it dairy-free? Use dairy-free cream cheese and cheese.
Can I use pre-cooked seafood? Yes! Just don’t overbake.
How do I prevent sogginess? Always toast the bread bowl.
What can I sub for crab? Try shredded fish, scallops, or more shrimp.
Can I air-fry the bread? Sure! 350°F for 4–5 minutes.
Can this be a soup instead? Yes! Add seafood stock, flour, and cream.
Can I make it spicy? Absolutely—add chili flakes, cayenne, or hot sauce.

Conclusion

And there you have it—a creamy, cheesy, seafood-stuffed dream tucked into a crusty, golden bread bowl. It’s cozy, classy, and customizable, perfect for impressing dinner guests or just treating yourself. So go on—give it a whirl and let us know how it turned out!

Stuffed Seafood Bread Bowl Recipe: Creamy & Delicious

---

• Author: kai
• Total Time: 40 minutes
• Yield: 4–6 servings 1x

Print Recipe

Pin Recipe

Description

A creamy, cheesy bread bowl stuffed with shrimp and crab, baked to golden perfection—this comforting seafood appetizer is the ultimate crowd-pleaser.

---

Ingredients

Scale 1x2x3x

• 1 large sourdough loaf
• 1 cup shrimp (cooked, chopped)
• 1 cup lump crab meat
• 8 oz cream cheese, softened
• ½ cup mayonnaise
• 1 cup shredded mozzarella
• 2 green onions, chopped
• 1 tsp garlic, minced
• 1 tsp Old Bay seasoning
• ½ tsp smoked paprika
• 1 tbsp lemon juice
• Chopped parsley or green onions for garnish

---

Instructions

1. Slice the top off the sourdough loaf and hollow out the center, leaving 1-inch walls. Reserve removed bread pieces.
2. Toast the hollowed loaf and bread chunks in the oven at 350°F (175°C) for 8–10 minutes.
3. In a large bowl, combine shrimp, crab, cream cheese, mayonnaise, shredded mozzarella, green onions, garlic, Old Bay, smoked paprika, and lemon juice. Mix until creamy.
4. Spoon the seafood mixture into the toasted bread bowl.
5. Place the filled loaf on a baking sheet and bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden.
6. Garnish with chopped parsley or extra green onions and serve hot with toasted bread pieces, crackers, or veggie sticks.

Notes

Toast the bread first to prevent sogginess. Mix and match seafood like scallops or lobster for a gourmet twist.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 bowl portion
• Calories: 350
• Sugar: 2g
• Sodium: 680mg
• Fat: 26g
• Saturated Fat: 11g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 22g
• Cholesterol: 105mg

Keywords: stuffed seafood bread bowl, shrimp crab dip, seafood appetizer, baked bread bowl, creamy seafood recipe