Stuffed Seafood Bread Bowl Recipe

There's something magical about digging into a Stuffed Seafood Bread Bowl on a chilly evening. The crisp crust of the bread gives way to a creamy, seafood-studded filling that's rich, savory, and utterly satisfying.

this Recipe

This recipe brings back memories of boardwalk trips and cozy seafood shacks by the shore. It’s fast become our family's favorite way to enjoy seafood — fun, filling, and surprisingly easy to make.

Whether you’re hosting a casual dinner party or just want to level up a weeknight meal, this dish is a showstopper. Let’s dig into what makes it so special.

Why You'll Love This Stuffed Seafood Bread Bowl

If comfort food and coastal cuisine had a baby, this would be it. Here’s why this recipe will quickly become a staple in your kitchen:

First off, it’s quick and easy. While it may look like something from a fancy restaurant, this dish comes together in under 45 minutes — including prep and bake time. Ideal for when you're short on time but still want something memorable.

It’s also incredibly satisfying. Between the thick, chewy bread and the rich seafood filling, even the hungriest eaters will leave the table content. It’s a hearty, one-bowl meal that doesn’t need much else on the side.

Budget-conscious? You’re in luck. You can customize this with whatever seafood is on sale — shrimp, imitation crab, scallops, or even canned clams — making it surprisingly affordable for such a luxurious dish.

And finally, it’s fun and versatile. Bread bowls feel playful and indulgent, great for impressing guests or just shaking up your dinner routine. Don’t be surprised if it becomes your new “what should we eat?” answer.

Ready to try it yourself? Let’s start with the ingredients.

Ingredients Notes

The beauty of this recipe lies in its simplicity. With just a few thoughtfully chosen ingredients, you can create a restaurant-quality meal at home.

Seafood mix is the star here. I like to use a combination of shrimp, imitation crab, and bay scallops, but you can go with whatever you prefer. Fresh or frozen both work well — just be sure to thaw frozen seafood completely and pat it dry before cooking.

Cream cheese and heavy cream are what make the filling so rich and velvety. The cream cheese adds body, while the cream brings smoothness. If you want a lighter option, you can sub in half-and-half, but you’ll sacrifice a bit of that luscious texture.

Garlic and onion form the flavor base. Sautéed until golden and fragrant, they infuse the whole filling with an irresistible savory depth. Don’t skip this step — it’s what makes the dish smell so heavenly.

Cheese brings everything together. I love using a blend of Parmesan and mozzarella. The parm adds saltiness and umami, while the mozzarella gives you that melty, gooey finish on top.

For the bread bowl, go for round sourdough loaves. Their thick crust holds up well to the creamy filling and adds a slightly tangy bite that balances the richness. You can also use French boule or Italian round loaves — just make sure they’re firm and crusty.

You’ll also want a baking sheet and a small saucepan or skillet for the stovetop portion. Nothing fancy required!

How To Make This Stuffed Seafood Bread Bowl

This dish may look gourmet, but it’s refreshingly simple to prepare. Here’s how to bring it all together:

Start by preparing your bread bowls. Slice off the top of each loaf and hollow out the inside, leaving about an inch of bread around the edges. Save the tops — they make a perfect “lid” or dipping side.

In a skillet over medium heat, melt some butter and sauté your onions until soft, then add garlic and cook just until fragrant. You want everything to be golden and aromatic.

Add your seafood mix to the skillet and cook until just opaque and tender — usually about 3–5 minutes depending on what you’re using. Be careful not to overcook, especially shrimp and scallops, which can go rubbery fast.

Stir in cream cheese, letting it melt into the seafood. Then add heavy cream, followed by grated cheeses, and stir until everything is fully combined and smooth. Season with salt, pepper, and a dash of Old Bay or Cajun seasoning for extra flavor.

Spoon the creamy mixture into your hollowed-out bread bowls, then top with extra shredded cheese. Place on a baking sheet and bake at 375°F (190°C) for 10–15 minutes, or until the tops are golden and bubbly.

The total time is about 40–45 minutes, and the end result is a bubbling, cheesy seafood center cradled by warm, crusty bread. Heaven in a bowl!

Storage Options

If you have leftovers (though don’t count on it!), they store surprisingly well. Scoop out any remaining filling and store it separately from the bread in an airtight container. It will keep in the fridge for up to 3 days.

Bread bowls don’t refrigerate well as-is, so if you’re planning ahead, make the filling and assemble just before baking.

To reheat, warm the filling gently on the stovetop or in the microwave, then spoon it into fresh bread bowls or serve it over pasta or rice.

Variations and Substitutions

This recipe is ultra-flexible. Feel free to make it your own based on what’s in your fridge or your dietary needs.

Want it lighter? Use half-and-half or even evaporated milk in place of heavy cream, and cut back on the cheese slightly. Still delicious, just a bit less indulgent.

Try different seafood combos. Canned crab, chopped clams, or even leftover grilled fish all work beautifully. Just be sure to adjust cooking times so nothing overcooks.

Looking for a little heat? Stir in diced jalapeños, hot sauce, or a pinch of red pepper flakes for a spicy twist.

For a gluten-free version, skip the bread bowl and serve the filling over a baked potato or rice. You’ll get the same great flavor without the gluten.

And don’t be afraid to mix up the cheese! Gruyère, fontina, or even smoked gouda can add a fun twist to the flavor profile.

Experiment, play around, and enjoy the process — this Stuffed Seafood Bread Bowl is a canvas for your creativity, and I can't wait for you to try it!

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