Stuffed Seafood Bread Bowl Recipe
If you’re craving a show-stopping appetizer with all the luscious flavors of the sea wrapped in gooey cheese and crusty bread, this Stuffed Seafood Bread Bowl is about to become your new obsession. Imagine digging into a warm sourdough loaf overflowing with a creamy filling of shrimp, crab, and tantalizing seasonings – every bite delivers ultimate comfort and pure satisfaction. Whether you’re hosting a party, heading to a potluck, or planning a cozy night in, this recipe brings restaurant-worthy charm straight to your kitchen.
Ingredients You’ll Need
Every star ingredient in this Stuffed Seafood Bread Bowl plays a role in making the dip extra decadent, savory, and satisfying. From the bread to the last sprinkle of cheese, each element brings something special to the table. Here’s what makes this party appetizer truly irresistible:
- Large round sourdough bread loaf: The ultimate edible bowl, sturdy enough to hold the rich filling and perfect for tearing into dippable chunks.
- Butter: Adds richness and helps soften the onions and garlic for a silky-smooth base.
- Olive oil: Combines with butter for deep flavor and prevents scorching while sautéing.
- Onion: Lends subtle sweetness and savory depth to the seafood mixture.
- Garlic: Infuses the filling with irresistible aroma and punchy flavor.
- Shrimp: Brings a firm, juicy bite and that classic taste of the sea.
- Lump crab meat: Delivers delicate, sweet flavor and a touch of luxury in every spoonful.
- Old Bay seasoning: Classic seafood spice blend for a warm, familiar kick.
- Cayenne pepper (optional): For those who love a little heat.
- Cream cheese: Creates a creamy, dreamy base for the filling.
- Mayonnaise: Adds smoothness and a slight tang, binding everything together.
- Sour cream: Lightens the texture and brings gentle acidity.
- Shredded mozzarella cheese: Provides melty, stretchy goodness throughout.
- Grated Parmesan cheese: Savory, nutty notes and gorgeous golden top when baked.
- Fresh parsley: A burst of color and fresh, herby finish.
- Salt and pepper: Essential for balancing and highlighting every flavor.
How to Make Stuffed Seafood Bread Bowl
Step 1: Prepare the Sourdough Bread Bowl
Preheat your oven to 375°F (190°C). Slice the top off your sourdough bread loaf and hollow out the inside, leaving about a one-inch wall to keep all that decadent filling in place. Don’t toss that inner bread! Tear it up and set aside for dipping later – every bit gets used.
Step 2: Sauté Onion and Garlic
In a large skillet, melt the butter with olive oil over medium heat. Add your chopped onion, and cook for about 3–4 minutes until it softens and turns translucent. Toss in the minced garlic, and let it sizzle for just a minute – you want it fragrant, not browned!
Step 3: Cook the Seafood
Now, add your chopped shrimp to the pan and sauté for another 2–3 minutes until they curl up and turn just pink. Stir in the crab meat, sprinkle over the Old Bay seasoning and, if you like things spicy, a touch of cayenne pepper. Season the mixture lightly with salt and black pepper. Take the skillet off the heat to cool slightly – you don’t want to melt the cheeses too soon!
Step 4: Mix the Filling
In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, shredded mozzarella, and grated Parmesan. Fold in the cooled seafood mixture and chopped parsley. This blend is the heart of your Stuffed Seafood Bread Bowl, and it should look and smell absolutely divine at this point!
Step 5: Stuff and Bake
Carefully spoon the creamy seafood filling into your hollowed-out bread bowl, making sure to fill it right to the brim. Transfer the whole bread bowl (place it on a baking sheet to catch any overflow) to the oven, and bake for 20–25 minutes until the filling is hot, bubbling, and gloriously golden on top. Let it cool for 5–10 minutes before serving, so it firms up just enough for perfect scooping.
How to Serve Stuffed Seafood Bread Bowl
Garnishes
Finish your Stuffed Seafood Bread Bowl with a sprinkle of extra fresh parsley or a dusting of more Parmesan cheese, right before serving. For an eye-catching touch, you can add a few whole cooked shrimp or a lemon wedge for color and zest.
Side Dishes
This bread bowl is hearty enough to stand on its own, but it’s irresistible alongside crunchy raw veggies, crisp crackers, or even thick-cut potato chips. For a more substantial meal, pair with a light green salad or roasted asparagus to balance the creamy richness.
Creative Ways to Present
Bring a wow factor to your gathering by serving the Stuffed Seafood Bread Bowl on a rustic wooden board, surrounded by an array of colorful dippers – think broccoli florets, carrot sticks, and pita wedges. If you’re feeling playful, bake smaller versions in individual boule loaves for single servings, or use the filling as a decadent baked dip in a casserole dish with toasted bread rounds.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Stuffed Seafood Bread Bowl tightly in foil or transfer to an airtight container. Store in the fridge for up to 2 days. It stays creamy and tasty, but remember, sourdough softens as it sits, so enjoy while fresh for best texture!
Freezing
For freezer storage, it’s best to freeze just the seafood filling rather than the bread bowl. Pack the filling in a freezer-safe container, leaving room for expansion, and freeze for up to one month. When you’re ready, thaw in the refrigerator overnight before assembling and baking in a fresh bread bowl.
Reheating
To reheat leftovers, wrap the bread bowl in foil and warm in a 350°F oven for 10–15 minutes, or until heated through. If using the microwave for just the filling, stir halfway for even warmth, and serve immediately in the bread bowl, replenishing the texture with a sprinkle of extra cheese if desired.
FAQs
Can I use different types of seafood in my Stuffed Seafood Bread Bowl?
Absolutely! Feel free to swap out shrimp or crab for chopped, cooked lobster, scallops, or even flaky white fish. Imitation crab can also be used for convenience and budget-friendliness.
What’s the best bread to use for the bowl?
A sturdy, round sourdough loaf works beautifully because it holds up to the warm, creamy filling without turning soggy. You can also try a French boule if sourdough isn’t available.
Can I make this recipe ahead for a party?
Yes! You can prepare the seafood filling up to a day in advance and store it covered in the fridge. Just fill and bake the bread bowl right before serving for maximum freshness and texture.
Is there a way to make this dish a bit lighter?
For a lighter take, use reduced-fat cream cheese, light mayonnaise, and sour cream. Swap in extra veggies like chopped spinach or artichoke hearts for a boost of nutrition and freshness.
How do I keep the bread from getting too soggy?
Leave enough of a bread “wall” when hollowing out your loaf, and serve the dip soon after baking. If you’re prepping ahead, hold off on filling the bread until closer to showtime to ensure that signature crusty bite.
Final Thoughts
If you’re ready to win over guests or treat yourself to something genuinely special, the Stuffed Seafood Bread Bowl is calling your name. It’s indulgent, comforting, and just plain fun to serve – and I promise, there won’t be a crumb left! Go ahead and give this recipe a whirl; your taste buds (and your friends) will thank you.
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Stuffed Seafood Bread Bowl Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in this savory Stuffed Seafood Bread Bowl, a decadent appetizer featuring a creamy blend of shrimp, crab, and cheeses baked to perfection inside a hollowed sourdough loaf. Perfect for sharing at gatherings or as a special treat.
Ingredients
Bread Bowl:
- 1 large round sourdough bread loaf
Seafood Filling:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- ½ pound shrimp (peeled, deveined, and chopped)
- ½ pound lump crab meat
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (optional)
- 4 ounces cream cheese (softened)
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Hollow Out Bread: Slice the top off the bread loaf and hollow out the center, leaving a 1-inch shell.
- Sauté Onion and Garlic: In a skillet, sauté onion, garlic, then add shrimp and cook until pink.
- Combine Ingredients: Mix cream cheese, mayonnaise, sour cream, cheeses, seafood, and parsley.
- Fill Bread Bowl: Spoon the seafood mixture into the bread bowl.
- Bake: Bake for 20–25 minutes until bubbly and golden.
- Serve: Serve warm with reserved bread chunks or crackers.
Notes
- Consider using lobster instead of crab.
- Experiment by adding spinach or artichokes for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion with bread
- Calories: 370
- Sugar: 3g
- Sodium: 630mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 115mg
