A golden, crusty bread bowl overflowing with a rich, creamy medley of shrimp, crab, and scallops. Everything is cooked in a garlic-butter sauce, finished with melted cream cheese, heavy cream, and topped with gooey mozzarella and Parmesan. It’s baked until bubbly and golden on top, making it a perfect centerpiece for dinner parties, holidays, or a comforting weekend indulgence.

Why You’ll Love This Recipe

I love how indulgent yet simple this stuffed seafood bread bowl is. It brings together some of my favorite seafood in a rich, garlicky cream sauce that’s perfectly balanced with a tang of lemon and the saltiness of cheese. It’s easy to customize, and the bread bowl makes it fun to eat and beautiful to serve. Whether I’m entertaining or just making something special for my family, this recipe always delivers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 large round sourdough or artisan bread loaf (about 8–10 inches in diameter)

• 1 tablespoon unsalted butter

• 2 cloves garlic, minced

• 1 small shallot, finely chopped

• 6 large shrimp, peeled, deveined, and chopped into bite-sized pieces

• ½ cup crab meat (lump or claw)

• 4–5 medium scallops, cleaned and quartered

• ⅓ cup heavy cream

• ¼ cup cream cheese, cut into small cubes

• ½ teaspoon lemon juice

• ⅓ cup grated Parmesan cheese

• ½ cup shredded mozzarella cheese

• Salt, to taste

• Freshly ground black pepper, to taste

• Fresh chopped parsley, for garnish

Directions

1. Prepare The Bread Bowl
   I start by slicing the top off the bread loaf and hollowing out the center, leaving about 1 inch of bread around the edges and bottom to hold the filling. I place the hollowed bread bowl and the top on a baking sheet and toast it in a 375°F (190°C) oven for about 8–10 minutes until it’s lightly crisped. This step helps prevent the bread from becoming soggy once the filling goes in.

2. Cook Aromatics
   In a large skillet over medium heat, I melt the butter, then add the minced garlic and chopped shallot. I sauté them gently for about 3 minutes until the shallot turns translucent and the garlic becomes aromatic.

3. Add Seafood
   I add the chopped shrimp and scallops to the skillet, spreading them out so they cook evenly. I cook them for about 3 minutes, just until they turn opaque. Then I stir in the crab meat and let it warm through for another minute or two. I always avoid overcooking the seafood to keep it tender.

4. Make The Cream Sauce
   I reduce the heat to low, then pour in the heavy cream and add the cream cheese cubes and lemon juice. I stir slowly and continuously until the cream cheese melts and the sauce turns thick and smooth. I season with salt and pepper to taste.

5. Add Cheese And Combine
   I stir in half of the Parmesan and mozzarella until everything is well combined and the cheese has melted into the sauce. The result is a rich, creamy seafood mixture with just the right amount of tang and saltiness.

6. Fill The Bread Bowl
   I spoon the hot seafood mixture into the toasted bread bowl, spreading it evenly. Then I sprinkle the remaining mozzarella and Parmesan on top to create a cheesy, bubbly finish.

7. Bake Until Bubbly
   I return the filled bread bowl to the oven and bake it at 375°F (190°C) for 12–15 minutes, or until the cheese on top is melted and golden, and the filling is hot throughout.

8. Garnish And Serve
   I sprinkle chopped parsley on top for a touch of color and freshness. I serve it hot, either as a shared dip-style appetizer or cut into quarters as a main course.

Servings And Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

Variations

• I sometimes use only shrimp or scallops if that’s what I have, and it still tastes great.

• For a spicy twist, I like to add red pepper flakes or a pinch of cayenne to the garlic and shallot while cooking.

• Swapping in Gruyère or Fontina instead of mozzarella gives the dish a deeper, nuttier flavor.

• I’ve used low-fat cream and light cream cheese for a slightly lighter version, though the sauce will be a bit thinner.

• For a gluten-free option, I use a gluten-free round loaf and double-check that all other ingredients are safe for my needs.

Storage/Reheating

• I store any leftovers by wrapping the entire bread bowl tightly in foil and refrigerating for up to 2 days.

• To reheat, I place the bread bowl (still wrapped in foil) in a low oven at 300°F (150°C) for 15–20 minutes until heated through.

• The filling alone can be made a day ahead and stored in an airtight container. I reheat it gently on the stove before filling the bread bowl and baking.

FAQs

Can I use frozen seafood?

Yes, I thaw frozen shrimp, scallops, or crab completely before cooking and pat them dry to avoid watering down the sauce.

How do I make this dairy-free?

I substitute the cream and cheese with dairy-free alternatives like coconut cream and plant-based cheese, keeping in mind the flavor will change slightly.

What’s the best type of bread to use?

I always go for a sturdy, crusty sourdough or artisan boule. It holds up well to the filling and gets delightfully crispy when toasted.

Can I make mini versions for individual servings?

Yes, I use small round rolls, hollow them out, and divide the filling. It’s perfect for serving at parties or as individual appetizers.

Can I freeze the stuffed bread bowl?

I don’t recommend freezing the entire bread bowl, but the seafood filling freezes well. I let it cool, store it in a freezer-safe container, and thaw it overnight before using.

Conclusion

This stuffed seafood bread bowl brings together everything I love in a comfort dish — creamy, cheesy, garlicky goodness wrapped in warm, crusty bread. It looks impressive but is easy to pull off, making it ideal for dinner guests or a cozy weekend meal. Whether I serve it with a green salad or just a spoon, it always disappears fast.