If you’re after a rich, creamy, seafood-filled centerpiece that’s both stunning and satisfying, look no further than this Stuffed Seafood Bread Bowl. With succulent shrimp and crab blended into a cheesy, seasoned base and baked inside a sourdough shell, it’s the kind of dish that steals the spotlight—whether it’s a cozy winter dinner or a relaxed summer gathering.
Inspired by classic American seafood traditions with a modern twist, this recipe is a crowd-pleaser that’s surprisingly easy to execute. Serve it warm with crusty bread or crackers for dipping, and you’ve got a comfort food showstopper that’s impossible to resist.
Why You’ll Love This Stuffed Seafood Bread Bowl
- Elegantly rustic: A hollowed sourdough loaf filled with creamy seafood dip.
- Seafood-rich: Generous portions of shrimp and lump crab in every bite.
- Cheesy bliss: A creamy base with cream cheese, mozzarella, and mayo.
- Great for entertaining: Wow your guests with minimal prep.
Ingredients (Serves 3)
- 1 large sourdough bread bowl
- ½ lb cooked shrimp, chopped
- ½ lb lump crab meat
- 1 cup shredded mozzarella cheese
- ½ cup cream cheese, softened
- ⅓ cup mayonnaise
- ¼ cup green onions, finely chopped
- 2 garlic cloves, minced
- 1 tsp Old Bay seasoning
- ½ tsp smoked paprika
- 1 tbsp lemon juice
Step-by-Step Instructions
Step 1: Prepare the Bread Bowl
Carefully cut off the top of the sourdough boule and hollow out the interior, leaving a sturdy shell (about 1–1.5 inches thick). Save the removed bread for dipping or serving on the side.
Step 2: Make the Seafood Filling
In a bowl, combine the softened cream cheese, mayonnaise, shredded mozzarella, green onions, minced garlic, Old Bay seasoning, smoked paprika, and lemon juice. Fold in the chopped shrimp and crab gently so the seafood stays intact and nicely coated.
Step 3: Stuff the Bread
Spoon the creamy seafood mixture into the bread bowl, packing it evenly and leveling the surface.
Step 4: Bake to Perfection
Preheat your oven to 375°F (190°C). Place the filled bread bowl on a baking sheet and bake for 20–25 minutes, or until the top is golden and bubbling.
Step 5: Garnish & Serve
Remove from the oven and let it rest for a few minutes. Garnish with extra sliced green onions. Serve warm with bread chunks, crostini, or crackers for dipping into the creamy seafood filling.
Tips & Variations
- Seafood swap: Try adding chopped scallops or lobster if available.
- Cheese twist: Mix in a handful of shredded Gruyère or sharp cheddar for a richer flavor.
- Spice it up: Add a pinch of cayenne or hot sauce to the filling for heat.
- Bread choices: A hearty Italian loaf or crusty ciabatta works if sourdough isn’t available.
- Make-ahead: You can prep the filling in advance and bake just before serving.
Serving Suggestions
This bread bowl shines as the star of your table—pair it with:
- Side salads: Arugula with lemon vinaigrette or cucumber salad.
- Grilled veggies: Zucchini, asparagus, or cherry tomatoes.
- Chilled white wine: A crisp Sauvignon Blanc or sparkling wine complements the seafood and creamy texture.
- Fruit plates: Sliced melon or berries make for a light, refreshing contrast.
Storage & Make-Ahead Tips
- Filling: Store the seafood mixture in the fridge for up to 1 day before baking.
- Leftovers: Cover and refrigerate for up to 2 days. The bread may soften, but the filling stays delicious—reheat gently in the oven.
- Freezing: Not recommended for freezing once baked, as the bread and cheese textures don’t thaw well.
From My Kitchen to Yours
This Stuffed Seafood Bread Bowl is one of those recipes that feels decadent yet accessible—and makes you feel instantly at home. With shrimp, crab, and cheese wrapped in a sourdough shell, it brings the best of coastal flavors into a hearty American tradition.
Whether you’re hosting a small gathering or treating yourself to something luxurious at home, this dish is worthy of a special occasion—or any moment you need a little indulgence.
Stuffed Seafood Bread Bowl
Ingredients
- 1 large sourdough bread bowl
- ½ lb cooked shrimp chopped
- ½ lb lump crab meat
- 1 cup shredded mozzarella cheese
- ½ cup cream cheese softened
- ⅓ cup mayonnaise
- ¼ cup green onions finely chopped
- 2 garlic cloves minced
- 1 tsp Old Bay seasoning
- ½ tsp smoked paprika
- 1 tbsp lemon juice
Instructions
Step 1: Prepare the Bread Bowl
- Carefully cut off the top of the sourdough boule and hollow out the interior, leaving a sturdy shell (about 1–1.5 inches thick). Save the removed bread for dipping or serving on the side.
Step 2: Make the Seafood Filling
- In a bowl, combine the softened cream cheese, mayonnaise, shredded mozzarella, green onions, minced garlic, Old Bay seasoning, smoked paprika, and lemon juice. Fold in the chopped shrimp and crab gently so the seafood stays intact and nicely coated.
Step 3: Stuff the Bread
- Spoon the creamy seafood mixture into the bread bowl, packing it evenly and leveling the surface.
Step 4: Bake to Perfection
- Preheat your oven to 375°F (190°C). Place the filled bread bowl on a baking sheet and bake for 20–25 minutes, or until the top is golden and bubbling.
Step 5: Garnish & Serve
- Remove from the oven and let it rest for a few minutes. Garnish with extra sliced green onions. Serve warm with bread chunks, crostini, or crackers for dipping into the creamy seafood filling.
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