Delightful Stuffed Seafood Bread Bowl

Whether you’re feeding a crowd, impressing dinner guests, or just want something cozy and extravagant on a rainy night, this recipe delivers. The bread bowl gets crisp on the outside and tender on the inside, soaking up every bit of that rich seafood sauce. Add some melty cheese on top? Heaven.

Bonus: It’s way easier than it sounds, totally customizable, and can be made halal by using imitation crab or shellfish that’s certified halal.

Why You’ll Love This Recipe

• Creamy, cheesy seafood filling – Rich and packed with flavor.
• Crusty bread bowl – Soaks up all that goodness.
• Feels fancy, but super doable – Ready in under 1 hour!
• Perfect for holidays, dinner parties, or cozy nights in
• Customizable – Add your favorite seafood or switch it up with veggies.

Prep Time and Servings

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Assembly + Bake Time: 15 minutes
• Total Time: ~55 minutes
• Servings: 4 large bowls or 6 smaller servings
• Calories per serving: ~560
• Protein: 28g | Carbs: 42g | Fat: 30g

Ingredients

For the Filling:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• ½ onion, finely diced
• 1 small bell pepper, diced (any color)
• 1 tablespoon flour (for thickening)
• 1¼ cups heavy cream or half-and-half
• ½ cup milk
• ½ cup shredded mozzarella or Monterey Jack cheese
• ¼ cup Parmesan cheese
• 1 teaspoon Old Bay seasoning (or paprika + a pinch of cayenne)
• Salt & black pepper, to taste
• 8 oz shrimp, peeled, deveined, and chopped
• 6 oz crab meat (or imitation crab for halal version)
• Optional: 4 oz bay scallops or chopped cooked fish

For the Bread Bowls:

• 4 small sourdough boules or crusty round rolls
• Olive oil or melted butter, for brushing
• Optional: Extra shredded cheese for topping

Ingredient Tips:

• Use a mix of seafood, or just shrimp if you prefer.
• Want it lighter? Use half cream and half broth.
• Want it spicier? Add red pepper flakes or a dash of hot sauce.
• Use halal-certified seafood or fish if needed.

Step-by-Step Instructions

1. Prepare the Bread Bowls

• Slice off the top of each bread boule (like a lid).
• Hollow out the center with a spoon, leaving a thick shell.
• Brush the insides lightly with olive oil or melted butter.
• Place on a baking sheet and bake at 375°F (190°C) for 10 minutes to crisp them up.

This keeps the bread from getting soggy when filled!

2. Make the Seafood Filling

Sauté the Base:

• In a large skillet, heat butter and olive oil over medium heat.
• Add onions and bell pepper. Cook 3–4 minutes until soft.
• Stir in garlic and cook 30 seconds.

Thicken the Sauce:

• Sprinkle in the flour and cook for 1 minute, stirring.
• Slowly whisk in cream and milk, stirring until smooth.
• Add cheeses, Old Bay, salt, and pepper.
• Simmer on low for 3–5 minutes until thick and creamy.

Add Seafood:

• Add shrimp, crab, and scallops (if using). Cook for 4–5 minutes until seafood is opaque and cooked through.

Don’t overcook the seafood—it’ll finish in the oven!

3. Fill and Bake

• Spoon the hot seafood mixture into the pre-crisped bread bowls.
• Top with more shredded cheese (optional, but highly recommended).
• Place the bowls back on the baking sheet and bake for 10–12 minutes, until bubbly and golden on top.

Want a browned top? Broil for 1–2 minutes at the end—just watch it closely!

4. Garnish and Serve

• Garnish with chopped parsley, chives, or a sprinkle of extra Parmesan.
• Serve hot with the bread “lids” on the side for dipping!

How to Serve

Serve your stuffed seafood bread bowls with:

• A crisp green salad with lemon vinaigrette
• Garlic roasted asparagus or green beans
• Lemon wedges for a fresh squeeze over the top
• Extra crusty bread slices for scooping

Tips for Bread Bowl Success

1. Use sturdy bread – Sourdough or artisan rolls work best.
2. Crisp the bowls first – Keeps them from getting soggy inside.
3. Thicken the filling – The sauce should be thick enough to spoon, not soupy.
4. Grate your own cheese – For smoother melting and better flavor.
5. Don’t skimp on seasoning – A rich cream sauce loves bold seasoning.

Recipe Variations

• Lobster Upgrade – Swap crab for lobster meat for a luxe twist.
• Veggie Boost – Add sautéed mushrooms, spinach, or corn.
• Spicy Cajun Version – Use Cajun seasoning and add a splash of hot sauce.
• Low-Carb Version – Serve the filling over roasted vegetables or in a baked spaghetti squash.

Storage & Reheating

Store:

• Store leftover filling (without the bread) in an airtight container in the fridge for up to 3 days.

Reheat:

• Gently reheat the filling in a saucepan over low heat. Add a splash of milk or cream to loosen if needed.
• Bread bowls are best fresh but can be reheated in the oven.

FAQ

Can I use canned seafood?
Yes! Canned crab or even canned shrimp works in a pinch—just drain well and add at the end.

What’s the best bread for this?
Small sourdough rounds, dinner-sized boules, or crusty rolls. You want a firm exterior!

Is it freezer-friendly?
The seafood filling can be frozen, but the bread bowls don’t freeze well.

Can I make this ahead?
Yes! Make the filling a day ahead. Reheat and fill the bowls just before baking.

What if I don’t like blue cheese or strong cheeses?
No problem—stick to mozzarella, jack, or Gruyère for a milder flavor.

Conclusion

This Delightful Stuffed Seafood Bread Bowl is pure comfort food with a fancy twist—creamy, savory, packed with flavor, and served in an edible bowl that soaks up every drop. Whether you’re making it for a dinner party or a cozy night in, it’s guaranteed to impress.

Give it a go, tag me with your cheesy bread bowl creations, and don’t forget that extra drizzle of lemon or sprinkle of herbs on top. You’ve earned this seafood bliss.