Stuffed Seafood Bread Bowl Recipe

Introduction

Stuffed Seafood Bread Bowl is a delightful way to enjoy a creamy, cheesy seafood medley served right inside a crisp artisan bread. Perfect for a special dinner or entertaining guests, this dish combines shrimp, crab, and scallops in a rich sauce baked to golden perfection.

Ingredients

• 1 large crusty bread bowl (sourdough or artisan round)
• 1/2 pound shrimp, peeled and deveined
• 1/2 cup crab meat
• 1/2 cup scallops
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1/2 cup heavy cream
• 2 ounces cream cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 375°F.
2. Step 2: Cut the top off the bread bowl and hollow out the center. Toast the hollowed bread in the oven for 8 to 10 minutes until slightly crisp.
3. Step 3: Melt butter in a skillet over medium heat. Sauté garlic and shallots until fragrant, about 2 minutes.
4. Step 4: Add shrimp and scallops to the skillet and cook until just opaque. Stir in crab meat and heat through gently.
5. Step 5: Lower the heat and pour in heavy cream. Add cream cheese, lemon juice, salt, and pepper. Stir continuously until the mixture is smooth and creamy.
6. Step 6: Stir in half of the Parmesan and mozzarella cheese until well combined.
7. Step 7: Spoon the seafood mixture into the toasted bread bowl. Sprinkle the remaining Parmesan and mozzarella cheese on top.
8. Step 8: Bake the filled bread bowl in the oven for 12 to 15 minutes until bubbly and golden on top.
9. Step 9: Garnish with chopped fresh parsley and serve immediately for best flavor and texture.

Tips & Variations

• Use day-old or firm crusty bread to prevent the bowl from becoming soggy too quickly.
• Swap scallops for diced lobster meat for a luxurious twist.
• Add a pinch of cayenne pepper or smoked paprika for subtle heat and depth.
• For a lighter version, substitute half the cream with milk and reduce cream cheese slightly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F until warmed through to keep the bread from getting soggy. Avoid microwaving as it may make the bread chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the seafood mixture in advance?

Yes, you can prepare the filling a few hours ahead and refrigerate it. Assemble and bake just before serving for the best texture and flavor.

What type of bread works best for the bread bowl?

Around artisan-style loaves like sourdough or country bread with a thick crust work best because they hold the filling without falling apart.

Stuffed Seafood Bread Bowl Recipe

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This Stuffed Seafood Bread Bowl is a delicious blend of shrimp, crab, and scallops cooked in a creamy, cheesy sauce, all baked inside a crusty artisan bread bowl. Perfect as a hearty appetizer or a main dish, the rich flavors and creamy texture make it a crowd-pleaser for seafood lovers.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood

• 1/2 pound shrimp, peeled and deveined
• 1/2 cup crab meat
• 1/2 cup scallops

Base & Sauce

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1/2 cup heavy cream
• 2 ounces cream cheese
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cheese

• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese

Other

• 1 large crusty bread bowl (sourdough or artisan round)
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for toasting the bread bowl and baking the filled dish.
2. Prepare the bread bowl: Cut the top off the bread bowl and carefully hollow out the center, removing enough bread to create a spacious cavity for the seafood mixture. Toast the hollowed-out bread bowl in the oven for 8 to 10 minutes until lightly crisp.
3. Sauté aromatics: In a medium skillet over medium heat, melt the butter. Add the minced garlic and finely chopped shallots, sautéing until fragrant and translucent, about 2 to 3 minutes.
4. Cook seafood: Add the shrimp and scallops to the skillet, cooking them until just opaque, which typically takes about 3 to 4 minutes. Stir in the crab meat gently and heat through without overcooking.
5. Prepare creamy sauce: Reduce the heat to low and pour in the heavy cream. Add the cream cheese, lemon juice, salt, and pepper. Stir continuously until the cream cheese melts and the sauce becomes smooth and well combined.
6. Incorporate cheeses: Mix in half of the grated Parmesan and shredded mozzarella cheeses into the creamy seafood mixture, allowing the cheese to melt and blend into the sauce.
7. Assemble bread bowl: Spoon the creamy seafood mixture carefully into the toasted bread bowl, filling it generously. Sprinkle the remaining Parmesan and mozzarella cheeses evenly on top.
8. Bake bread bowl: Place the filled bread bowl on a baking sheet and bake in the preheated oven for 12 to 15 minutes, until the cheese topping is bubbly and golden brown.
9. Garnish and serve: Remove from the oven and garnish with chopped fresh parsley. Serve immediately while hot for the best flavor and texture experience.

Notes

• Choose a sturdy bread bowl like sourdough or an artisan round to hold the filling without collapsing.
• Do not overcook shrimp and scallops to keep them tender; cook just until opaque.
• You can substitute cream cheese with mascarpone for a richer sauce.
• Leftover bread from hollowing out can be toasted and served alongside as croutons.
• If desired, add a pinch of red pepper flakes for a spicy kick.

Keywords: seafood bread bowl, stuffed bread bowl, creamy seafood dip, shrimp crab scallops recipe, baked seafood appetizer