Quick tagline
A golden crusty bread bowl overflowing with creamy shrimp, scallops, crab, and gooey melted cheese — the ultimate shareable comfort food.
Recipe Card (everything up front)
Servings & Timing
- Yields: 4–6 servings
- Prep: 15 minutes
- Cook: 30 minutes
- Total: 45 minutes
- Dietary: Pescatarian • Comfort Food • Party-Friendly
Quick Ingredient Checklist
- Sourdough bread bowl
- Shrimp
- Scallops
- Crab meat
- Butter & olive oil
- Garlic & onion
- Cream cheese
- Heavy cream
- Mozzarella & Parmesan cheese
- Fresh parsley & lemon
Full Ingredient List (with measurements)
- 1 large crusty bread bowl (round sourdough, 8–10 inch)
- 1 lb shrimp, peeled & deveined (about 20–25 medium)
- 1/2 lb scallops, side muscle removed
- 1/2 lb lump crab meat (fresh or canned, well drained)
- 2 tbsp butter + 1 tbsp olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1/4 tsp paprika
- 1 tbsp lemon juice (plus wedges for serving)
- 2 tbsp fresh parsley, chopped
- Salt & black pepper, to taste
Concise Instructions (card version)
- Hollow out bread bowl, saving bread chunks for dipping.
- Sauté onion & garlic in butter/olive oil. Add shrimp & scallops; cook until just opaque. Stir in crab.
- Mix in cream cheese, cream, lemon juice, paprika, salt & pepper. Simmer until creamy.
- Stir in 1/2 mozzarella + Parmesan. Spoon mixture into bread bowl.
- Top with remaining mozzarella. Bake 15 minutes at 375°F until bubbly & golden.
- Garnish with parsley. Serve hot with bread chunks or crackers.
Quick Notes
- Seafood cooks fast — don’t overcook.
- Best served immediately while cheesy and molten.
- Use good sourdough so it holds the filling without collapsing.
Brief Introduction
This stuffed seafood bread bowl is the kind of dish that turns heads at the table: a crusty sourdough boule filled with creamy, cheesy seafood goodness. It’s half dip, half main course, and fully indulgent. Perfect for game day, holiday gatherings, or a cozy dinner treat.
Step-by-Step Cooking Guide
Stage 1 — Prep the Bread Bowl
- Preheat oven to 375°F (190°C).
- Cut a wide circle off the top of the sourdough loaf. Hollow out the inside, leaving a sturdy 1-inch wall. Reserve the chunks of bread for dipping.
Tip: Lightly toast the hollowed bread bowl in the oven 8–10 minutes for extra sturdiness.
Stage 2 — Cook the Seafood Base
- Heat butter and olive oil in a large skillet over medium heat.
- Add onion and sauté 2–3 minutes until softened. Stir in garlic and cook 30 seconds.
- Add shrimp and scallops; cook 2–3 minutes just until opaque (they’ll finish in the oven). Stir in crab meat. Remove pan from heat.
Stage 3 — Make the Creamy Filling
- Reduce heat to low, add cream cheese, stirring until melted.
- Pour in heavy cream, lemon juice, paprika, salt & pepper. Simmer gently 2–3 minutes until smooth and creamy.
- Stir in 1/2 cup mozzarella and all Parmesan. Mix until gooey.
Stage 4 — Assemble & Bake
- Spoon hot seafood mixture into bread bowl.
- Top with remaining mozzarella.
- Place on baking sheet and bake uncovered 15 minutes, until cheese is bubbling and golden brown.
Stage 5 — Serve
- Garnish with parsley. Serve hot with reserved bread chunks, crackers, or crudités for dipping.
Ingredient Notes & Substitutions
- Seafood: Mix & match — if scallops are pricey, use extra shrimp; imitation crab can stretch the crabmeat.
- Dairy: Half-and-half works instead of cream for lighter texture; Gruyère or fontina cheese can replace mozzarella.
- Bread: Round sourdough works best; any large, sturdy boule will do.
Variations & Serving Suggestions
- Spicy twist: Add 1/2 tsp red pepper flakes or diced jalapeños.
- Cajun-style: Season seafood with 1 tsp Cajun spice blend before cooking.
- Luxury upgrade: Stir in 1/4 cup cooked lobster chunks.
- Serving ideas: Place on platter with extra bread, crostini, or tortilla chips. Works as a party dip or decadent centerpiece.
Storage & Make-Ahead
- Refrigerator: Store filling separately, up to 2 days. Reheat gently on stovetop before assembling.
- Freezer: Not recommended (cream + seafood = grainy texture when thawed).
- Make-ahead: Prepare filling a day ahead, refrigerate, then bake in fresh bread bowl when ready to serve.
Nutrition (per serving, based on 6 servings)
Approx: 420 kcal | 32 g protein | 20 g fat | 18 g carbs
(Estimate; will vary depending on seafood and bread loaf.)
FAQ
Q: Can I make this without a bread bowl?
A: Yes — bake in a cast-iron skillet or casserole dish, then serve with baguette slices.
Q: Can I use frozen seafood?
A: Absolutely. Thaw completely and pat dry before cooking to avoid excess liquid.
Q: How do I keep the bread bowl from getting soggy?
A: Pre-toast the inside 8–10 minutes before filling. This creates a barrier against moisture.
Q: Can this be served as a main course?
A: Yes — pair with a salad and you’ve got a full, rich meal.
