Get ready to fall in love with the Stuffed Seafood Bread Bowl: An Incredible Ultimate Recipe. Imagine a golden, crusty sourdough loaf overflowing with luscious, creamy seafood filling—loaded with shrimp, crab, and scallops, kissed with Old Bay, and bubbling with melty cheese. This is the kind of centerpiece guaranteed to make jaws drop at your next gathering! Whether you’re hosting a laid-back game night or an elegant dinner party, this recipe instantly transforms any occasion into something unforgettable. Trust me: you won’t want to miss a single bite.
Ingredients You’ll Need
With this Stuffed Seafood Bread Bowl: An Incredible Ultimate Recipe, every ingredient plays a starring role in flavor, texture, and even visual appeal. The best part? Nothing is complicated or hard to find—just simple, fresh ingredients coming together for total deliciousness.
- 1 large round sourdough bread loaf: The sturdy structure and slight tang make it the perfect edible serving dish.
- 2 tablespoons butter: Adds richness and helps sauté the aromatics for a warm, inviting base.
- 1 small onion, finely chopped: Brings gentle sweetness and depth of flavor for the filling.
- 2 cloves garlic, minced: Gives a fragrant, savory punch that elevates the seafood.
- 1 small red bell pepper, diced: Provides color, crunch, and just a touch of sweetness.
- 8 ounces shrimp, peeled, deveined, and chopped: Tender bites that soak up the creamy sauce perfectly.
- 8 ounces lump crab meat, picked over for shells: Adds delicate sweetness and irresistible texture.
- 4 ounces cooked scallops, chopped: Buttery and mild, they make the filling even more luxurious.
- 8 ounces cream cheese, softened: This is the secret to that ultra-creamy, decadent filling.
- 1 cup heavy cream: Rounds out the mixture for a silky mouthfeel that’s totally crave-worthy.
- 1 cup shredded mozzarella cheese: Perfect for that cheesy pull and gooey goodness in every bite.
- ½ cup grated Parmesan cheese: Adds a nutty, salty complexity you’ll love.
- 1 teaspoon Old Bay seasoning: A classic seafood enhancer that instantly makes this taste like the coast.
- ½ teaspoon smoked paprika: Lends a smoky note that turns up the intrigue.
- ¼ teaspoon cayenne pepper (optional): Just a hint for those who want extra heat—use as much or as little as you like.
- Salt and black pepper to taste: The final touch for balancing all the flavors.
- 2 tablespoons fresh parsley, chopped: For a pop of freshness and a burst of color.
- Lemon wedges for serving: Brightens and balances the creamy richness at serving time.
How to Make Stuffed Seafood Bread Bowl: An Incredible Ultimate Recipe
Step 1: Prepare the Bread Bowl
Preheat your oven to 375°F (190°C). Carefully slice the top off your sourdough loaf and gently hollow out the interior, leaving about a 1-inch thick shell. Save the removed bread pieces for dipping later—trust me, they’re gold with the filling! Place the bread bowl and its top on a baking sheet, ready for action.
Step 2: Sauté Aromatics and Vegetables
In a large skillet on medium heat, melt the butter until it just begins to foam. Add the onion, garlic, and red bell pepper, cooking until they’re softened and fragrant, about 5 minutes. This step builds the magic base of the Stuffed Seafood Bread Bowl: An Incredible Ultimate Recipe, layering in depth and natural sweetness.
Step 3: Cook the Seafood
Stir in the shrimp, crab, and scallops, sautéing gently until the seafood is just opaque and cooked through. Be careful not to overcook—these beauties should be tender and juicy, not rubbery. Feeling extra fancy? Splash in a bit of white wine for a gourmet boost.
Step 4: Create the Creamy Sauce
Lower the heat and add the softened cream cheese, heavy cream, mozzarella, Parmesan, Old Bay seasoning, smoked paprika, and cayenne (if using). Stir continuously until you have a silky, bubbling, cheesy mixture. Season with salt and pepper, then fold in the parsley for a hit of color and brightness. You’ll want to sneak a spoonful before it even hits the bread bowl!
Step 5: Fill and Bake the Bread Bowl
Spoon the decadent seafood mixture into your prepared bread bowl, mounding it nice and high. Pop the whole thing (and the extra bread pieces) into the oven. Bake uncovered for 20 minutes, until the filling is bubbling and the bread bowl is lightly toasted. Your kitchen will smell absolutely amazing, and the anticipation will be real.
Step 6: Serve and Savor
Remove from the oven, let it cool for just a few minutes, then garnish with fresh parsley and serve right away. Grab lemon wedges and squeeze them over the top for zing, then dig in with the bread chunks, crackers, or baguette slices. Every single bite is pure comfort and joy.
How to Serve Stuffed Seafood Bread Bowl: An Incredible Ultimate Recipe
Garnishes
Fresh parsley is a must for a burst of color and brightness, but don’t stop there—thinly sliced green onions or a few extra shakes of Old Bay can add another layer of flavor. A big pile of lemon wedges alongside brings acidity to cut through the creamy filling, making every mouthful sing.
Side Dishes
A light side salad with a tangy vinaigrette pairs beautifully, balancing the richness of the Stuffed Seafood Bread Bowl: An Incredible Ultimate Recipe. Simple roasted asparagus or steamed green beans also work wonders, offering a crisp and vibrant contrast to the luscious bread bowl.
Creative Ways to Present
Set out an array of dipping options like bread cubes, crunchy crackers, or sliced baguette around the bread bowl for an interactive appetizer everyone will crowd around. For a personal touch, use mini sourdough rounds to create individual Stuffed Seafood Bread Bowls—a fantastic option for parties or plated first courses!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer the filling and bread bowl to separate airtight containers and refrigerate for up to 2 days. Keeping them separate helps prevent the bread from getting soggy, so your next round is just as delicious.
Freezing
The creamy seafood filling freezes surprisingly well—spoon it into an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator. While the bread bowl itself doesn’t freeze well, it’s easy to prepare a fresh one when you’re ready to reheat and serve.
Reheating
To reheat, spoon the filling back into a bread bowl and warm in a 350°F (175°C) oven for about 20 minutes, until heated through and bubbling. A quick stir halfway helps everything re-meld. For single servings, the microwave works too, though the oven gives the best texture.
FAQs
Can I substitute the seafood types?
Absolutely! If you can’t find scallops, just add more shrimp or crab. This dish is flexible—use your favorites or whatever’s freshest at the market.
Is this recipe spicy?
Not unless you want it to be! The cayenne pepper adds optional heat, so feel free to skip or adjust the amount to suit your spice preferences.
Can I make this gluten-free?
Yes—choose a gluten-free bread loaf as your base and pair with gluten-free crackers for dipping. All the filling ingredients are naturally gluten-free.
How far ahead can I make the filling?
You can fully prepare the seafood filling up to a day in advance. Store it in the refrigerator, then simply reheat and assemble in the bread bowl just before baking and serving.
What’s the best way to serve at a party?
Serve the Stuffed Seafood Bread Bowl: An Incredible Ultimate Recipe straight from the oven, surrounded by a variety of dippers—bread cubes, crackers, or sliced veggies. Guests will love gathering around and helping themselves!
Final Thoughts
This Stuffed Seafood Bread Bowl: An Incredible Ultimate Recipe is pure magic—easy enough for weeknights, special enough for company, and guaranteed to wow everyone at the table. Take the plunge and make it soon; your family and friends will be raving about this showstopper for ages!
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Stuffed Seafood Bread Bowl: An Incredible Ultimate Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate seafood experience with this Stuffed Seafood Bread Bowl recipe. A creamy, cheesy mix of shrimp, crab, and scallops nestled in a hollowed-out sourdough loaf, baked to perfection. Perfect for parties or a special appetizer!
Ingredients
Ingredients:
- 1 large round sourdough bread loaf
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small red bell pepper, diced
- 8 ounces shrimp, peeled, deveined, and chopped
- 8 ounces lump crab meat, picked over for shells
- 4 ounces cooked scallops, chopped
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Hollow out the bread: Cut the top off the sourdough bread loaf and carefully hollow out the center, leaving a sturdy shell about 1 inch thick. Set aside the bread bowl and removed pieces.
- Sauté vegetables: In a skillet, melt butter over medium heat. Sauté onion, garlic, and red bell pepper until softened.
- Cook seafood: Add shrimp, crab, and scallops to the skillet and cook until opaque.
- Make the filling: Reduce heat and add cream cheese, heavy cream, mozzarella, Parmesan, seasonings, salt, and pepper. Stir until creamy. Fold in parsley.
- Fill the bread bowl: Spoon the seafood mixture into the bread bowl and place on a baking sheet.
- Bake: Bake uncovered for 20 minutes until hot and bubbly.
- Serve: Enjoy warm with reserved bread cubes, crackers, or sliced baguette.
Notes
- You can swap scallops for extra shrimp or crab.
- For a richer flavor, add white wine while sautéing vegetables.
- To save time, prepare the filling a day ahead and bake just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of bread bowl
- Calories: 480
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 125 mg
