Stuffed Seafood Bread Bowl

This stuffed seafood bread bowl makes my dinner table feel like a cozy seaside café night even when I am just at home It is packed with creamy seafood garlic and bubbling cheese – pure comfort for friends or family who love to dig in together

When I first brought this recipe to a potluck my friends could not believe how quickly it disappeared Everyone kept asking for the bread bowl recipe and now it is my most requested party dish

Ingredients

• Large crusty bread bowl: Sourdough or artisanal round holds plenty of filling and gets deliciously crunchy when toasted Pick a loaf with a thick sturdy crust
• Shrimp peeled and deveined: Always go for fresh if you can but properly thawed frozen shrimp also work well for sweetness and bite
• Crab meat: Adds sweet delicate flavor Lump or claw meat from a trusted fishmonger gives best results
• Scallops: Brings a buttery richness You want dry sea scallops so they caramelize instead of steaming
• Butter: Makes the filling lush and complements seafood flavors Go with a highquality unsalted butter
• Garlic minced: Brings aroma and punch Fresh cloves chopped finely taste best
• Shallot finely chopped: Gives a mellow onion depth Look for ones with shiny skins and no soft spots
• Heavy cream: This is the key to creamy texture Use fresh cream with a nice thick consistency
• Cream cheese: Adds velvety smoothness full fat works best for richness
• Parmesan cheese grated: Use a block and grate it yourself for stronger cheesy flavor
• Mozzarella cheese shredded: Melts beautifully and creates stretchy top Try a lowmoisture whole milk mozzarella for best melt
• Lemon juice: Balances out the richness with tang and brightness Use freshly squeezed lemon for best taste
• Chopped fresh parsley: Adds color and a fresh herbal finish Pick vibrant green flatleaf parsley for garnish
• Salt and pepper to taste: Seasons everything perfectly Freshly cracked black pepper makes a big difference

Step-by-Step Instructions

Prepare the Bread Bowl:

Cut the lid from your bread loaf and scoop out most of the interior leaving about a halfinch shell so it stays sturdy Toast the hollowed bread in a preheated oven for eight to ten minutes to make it crisp and ready for filling

Sauté Aromatics:

Melt your butter in a large skillet over medium heat Add garlic and shallot cook gently for three minutes just until fragrant and translucent – be careful not to brown

Cook the Seafood:

Add shrimp and scallops to the skillet Stir and cook for three to four minutes until shrimp are pink and scallops turn opaque and firm Add the crab meat last and let it warm through for another minute

Create the Creamy Base:

Reduce heat to low and pour in heavy cream Stir in cream cheese lemon juice salt and pepper Let everything melt together until you have a smooth rich sauce

Add the Cheese:

Sprinkle in half the Parmesan and half the mozzarella Stir slowly so the cheeses melt and become part of the sauce making it even silkier

Fill and Top the Bread Bowl:

Spoon the hot creamy seafood mixture into your toasted bread bowl Mound the filling generously and then cover it with the rest of the mozzarella and Parmesan so you’ll get a golden top

Bake Until Bubbling:

Place the filled bread bowl on a baking sheet and bake for twelve to fifteen minutes or until cheese is bubbling and golden brown on top

Garnish and Serve:

Sprinkle chopped parsley over the top for a burst of freshness Cut into wedges and serve hot while the cheese is still gooey

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Whenever I make this I get to use local crab which is my absolute favorite It takes me back to summers on the coast cracking crab legs with my family while the sun set over the bay

Storage Tips

Let leftovers cool then wrap the bread bowl tightly in foil The seafood filling keeps well in an airtight container in the refrigerator for up to two days Rewarm the bread bowl in a low oven to keep the crust crisp or microwave the filling separately for a quick snack

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Ingredient Substitutions

You can swap in cooked lobster or even firm white fish for the crab or scallops If you do not have cream cheese try mascarpone or even ricotta for a slightly different creamy texture Monterey Jack or fontina cheese can sub in for mozzarella if needed Use chives in place of parsley for a gentle onion hit

Serving Suggestions

Serve as an appetizer for a dinner party with small plates and extra bread for dipping It pairs beautifully with a crisp white wine such as Sauvignon Blanc or Pinot Grigio For a heartier meal add a green salad with lemony dressing and a side of roasted vegetables

Cultural Context

Bread bowls have roots in hearty European cuisines inspired by peasant food traditions where nothing is wasted Stuffing a bread bowl with rich seafood and cheese feels like a luxurious twist on classic coastal comfort food I love how this dish turns simple ingredients into a showstopper on the table

Frequently Asked Questions

→ Can I use different kinds of seafood?

Absolutely. Swap the shrimp, crab, and scallops for any combination you like, such as lobster or firm white fish.

→ What bread works best for the bowl?

Choose a sturdy, round artisan or sourdough loaf. It should be thick enough to hold the creamy filling without becoming soggy.

→ How do I prevent the bread from getting soggy?

Toasting the hollowed-out bread bowl before filling creates a firmer crust, keeping the bread crisp beneath the creamy seafood mixture.

→ Can I make the filling ahead of time?

The seafood and cheese mixture can be prepared and refrigerated in advance. Just assemble and bake when ready to serve.

→ Is there a way to add extra flavor or spice?

Try adding cayenne or red pepper flakes for heat, or fresh herbs like dill or chives to brighten the flavor profile.

→ How should I serve this dish?

Cut into wedges and serve warm, ideally with extra toasted bread pieces or a light salad as an accompaniment.