Creamy Stuffed Seafood Bread

Crusty bread loaded with creamy seafood, garlic, and bubbling cheese makes this stuffed seafood bread bowl a perfect comfort dish to share at any gathering. It combines tender shrimp, crab meat, and scallops all nestled in a toasted artisan bread bowl that soaks up the rich, flavorful sauce.

I made this for a weekend game night and everyone loved tearing into the warm cheesy bread filled with seafood. It quickly became a favorite that I now make whenever friends come over.

Ingredients

• Large crusty bread bowl: such as sourdough or artisan round for a sturdy edible container
• Shrimp: peeled and deveined for tender, quick cooking seafood
• Fresh crab meat: adds sweet, delicate flavor and texture
• Scallops: that cook quickly and contribute to the creamy seafood mix
• Butter: for sautéing aromatics and adding richness
• Garlic: minced to infuse the sauce with bold flavor
• Shallot: finely chopped for a mild sweetness
• Heavy cream: to create a smooth creamy sauce
• Cream cheese: for richness and body, blending everything together
• Parmesan cheese: grated for a nutty, sharp edge in the sauce
• Mozzarella cheese: shredded to melt into gooey, golden topping
• Lemon juice: to brighten the flavors
• Fresh parsley: chopped for freshness and garnish
• Salt and pepper: to balance all the flavors

Step-by-Step Instructions

Preheat the Oven:

Preheat your oven to 375 degrees Fahrenheit so it is ready to toast the bread and finish the dish.

Prepare the Bread Bowl:

Cut the top off the bread bowl with a sharp knife and hollow out the soft center to create space for the filling. Place the hollowed bread on a baking sheet and toast in the oven for about 8 to 10 minutes until crisp on the inside. This helps prevent sogginess from the creamy seafood mix.

Sauté the Aromatics:

Melt butter in a skillet over medium heat. Add the minced garlic and finely chopped shallots, cooking until fragrant and translucent. This builds the flavorful base of the sauce.

Cook the Seafood:

Add the shrimp and scallops to the skillet. Cook just until they turn opaque, taking care not to overcook. Stir in the crab meat last and warm through gently.

Make the Creamy Sauce:

Lower the heat and pour in the heavy cream. Add the cream cheese, lemon juice, salt, and pepper. Stir constantly until the cream cheese melts fully and the sauce is smooth.

Incorporate the Cheeses:

Stir in half of the grated Parmesan and shredded mozzarella into the sauce to melt and combine with the seafood mixture.

Fill and Top the Bread Bowl:

Spoon the creamy seafood mixture into the toasted bread bowl. Sprinkle the remaining Parmesan and mozzarella evenly over the top.

Bake Until Bubbling:

Place the filled bread bowl back into the oven and bake for 12 to 15 minutes, until the cheese topping is bubbly and golden brown.

Garnish and Serve:

Remove from the oven and sprinkle chopped fresh parsley over the top. Serve immediately while warm.

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My favorite ingredient has got to be the shallot. It adds subtle sweetness that balances the rich cream and cheeses. I remember the first time my whole family gathered around to tear into the warm bread bowl—it felt like such a special, communal meal.

Storage Tips

Keep any leftover filling in an airtight container in the refrigerator and bake fresh in a bread bowl or casserole dish within two days. Store unused bread separately to keep it from going stale. The baked stuffed bread bowl is best enjoyed fresh but can be gently reheated covered in the oven.

Ingredient Substitutions

If fresh seafood is not available, thawed frozen shrimp and scallops work well as long as excess moisture is drained. Cream cheese can be swapped with mascarpone for a bit sweeter richness. For a dairy-free version, use coconut cream and omit the cheeses, though the texture will differ.

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Serving Suggestions

This dish shines on its own but pairs beautifully with a crisp green salad or roasted vegetables to balance the richness. A light white wine or sparkling water with lemon can complement the seafood flavors.

Recipe FAQs

→ What type of bread works best for this dish?

A large crusty sourdough or artisan round bread bowl is ideal, as it holds the filling well and crisps nicely when toasted.

→ Can I use frozen seafood for the filling?

Yes, just make sure to thaw and drain frozen seafood thoroughly to prevent excess moisture from watering down the filling.

→ How do I achieve a creamy, smooth sauce for the filling?

Slowly simmering garlic and shallots in butter and incorporating cream, cream cheese, and lemon juice while stirring until smooth helps achieve a luscious sauce.

→ Is it possible to prepare the filling in advance?

Yes, the filling can be made ahead and stored in the refrigerator until ready to bake, which is convenient for busy gatherings.

→ How can I add a spicy kick to this dish?

Add a pinch of cayenne pepper or red pepper flakes when cooking the seafood mixture to introduce a gentle heat.