If you’re craving a dish that bursts with flavor and comfort, you have to try this Savory Stuffed Seafood Bread Bowl Recipe. It’s an irresistible combination of tender shrimp and lump crab meat enveloped in a rich, creamy sauce, all nestled inside a crisp, golden sourdough bread bowl. Each bite delivers seafood decadence perfectly balanced with fragrant spices and a touch of tang from fresh lemon. Whether you’re hosting a dinner party or treating yourself to a cozy meal at home, this dish brings both elegance and homestyle warmth to the table.
Ingredients You’ll Need
These ingredients are straightforward, yet every single one plays an essential role in building layers of flavor and texture in this recipe. From the fresh seafood to the creamy cheeses and vibrant seasonings, each item contributes to the dish’s delightful complexity and color.
- 4 small round sourdough bread boules: These act as perfect edible containers with a sturdy crust and soft interior.
- 2 tablespoons olive oil: Provides a subtle fruity richness and helps crisp the bread.
- ½ pound shrimp (peeled, deveined, and chopped): Adds tender, sweet seafood flavor and satisfying bite.
- ½ pound lump crab meat (picked over for shells): Offers delicate sweetness and that unmistakable crab taste.
- 2 garlic cloves (minced): Infuses aromatic depth and a gentle spice.
- 1 small onion (finely chopped): Provides a subtle sweetness and soft texture.
- 1 celery stalk (finely chopped): Adds a mild crunch and freshness.
- 1 tablespoon butter: Brings richness to sautéed veggies and seafood.
- ¼ cup dry white wine (optional): Enhances complexity and adds acidity for balance.
- ½ cup heavy cream: Creates a luscious, silky sauce base.
- 4 ounces cream cheese (softened): Contributes creaminess and tangy flavor.
- 1 teaspoon Old Bay seasoning: Classic seafood seasoning with just the right spice and aroma.
- ½ teaspoon smoked paprika: Adds warmth and a subtle smoky note.
- ¼ teaspoon cayenne pepper (optional): Provides a gentle kick for those who like some heat.
- Salt and black pepper to taste: To enhance all the surrounding flavors.
- ¼ cup shredded Parmesan cheese: Offers a nutty, savory topping that melts perfectly.
- 2 tablespoons chopped fresh parsley: Brings a burst of color and fresh herbal brightness.
- Lemon wedges for serving: To add that citrusy zing just before eating.
How to Make Savory Stuffed Seafood Bread Bowl Recipe
Step 1: Prepare the Bread Bowls
Begin by preheating your oven to 375°F (190°C). Carefully slice off the tops of your sourdough bread boules and hollow out their centers, leaving about a ½-inch thick shell to hold the filling. Lightly brush the inside with olive oil, then place them on a baking sheet. Toast in the oven for about 8 to 10 minutes until the bread is crisp but not overly browned. This step ensures your bread bowls stay sturdy even when filled with creamy seafood goodness.
Step 2: Sauté the Aromatics and Seafood
Heat butter and olive oil in a large skillet over medium heat. Add finely chopped onion and celery, cooking for 3 to 4 minutes until they soften and become fragrant. Toss in the minced garlic for another minute, stirring frequently to avoid burning. Then add the chopped shrimp and cook until they turn pink—around 2 to 3 minutes. Stir in the lump crab meat gently to keep those delicate chunks intact, cooking for an additional 2 minutes. If you’re using wine, pour it in now to deglaze the pan, allowing it to reduce for a minute or two to concentrate the flavors.
Step 3: Create the Creamy Seafood Filling
Lower the heat and stir in the heavy cream and softened cream cheese, mixing until the sauce becomes smooth and velvety. Season the mixture with Old Bay, smoked paprika, cayenne pepper if you’re feeling adventurous, and salt and black pepper. Keep stirring until the filling thickens slightly, about 3 to 4 minutes. Finally, fold in shredded Parmesan cheese along with chopped fresh parsley to brighten the rich base with a touch of herbal freshness.
Step 4: Assemble and Bake the Bread Bowls
Spoon the luscious seafood filling generously into each toasted sourdough shell. Return your filled bread bowls to the oven and bake for about 10 minutes. This will warm the filling through and create inviting bubbles on top. When done, they should be golden, bubbling, and absolutely ready to delight. Serve each bread bowl hot with fresh lemon wedges on the side for squeezing over the top.
How to Serve Savory Stuffed Seafood Bread Bowl Recipe
Garnishes
Adding a sprinkle of freshly chopped parsley or a light dusting of extra Parmesan right before serving takes the dish up a notch. The herbs add a fresh, lively note that contrasts beautifully with the creamy filling, while the cheese intensifies the savory experience.
Side Dishes
This recipe pairs wonderfully with a crisp green salad dressed in a bright vinaigrette, which balances the richness of the seafood bread bowl. Alternatively, lightly roasted seasonal vegetables or buttery steamed asparagus complement the dish without overpowering the main star.
Creative Ways to Present
If you want to surprise your guests, serve the seafood filling family-style in a large ceramic dish alongside hollowed-out mini bread boule “dippers” for a hands-on experience. Or, for a more elegant presentation, garnish individual bread bowls with edible flowers or microgreens and place them on wooden serving boards.
Make Ahead and Storage
Storing Leftovers
To keep your leftovers delicious, store the seafood filling and bread bowls separately in airtight containers in the refrigerator. This prevents the bread from becoming soggy. Reheat the filling gently on the stovetop and toast the bread bowls just before serving.
Freezing
You can freeze the seafood filling on its own in a freezer-safe container for up to 2 months. Avoid freezing the bread bowls as they will lose their texture. When ready to enjoy, thaw the filling in the fridge overnight and reheat slowly.
Reheating
Rewarm the filling slowly over low heat, stirring frequently to maintain creaminess. Heat the bread bowls in a 350°F (175°C) oven for 5 to 7 minutes to restore crispness. Then assemble and bake briefly as you did initially to marry all the flavors.
FAQs
Can I use other types of seafood for this stuffed bread bowl?
Absolutely! This Savory Stuffed Seafood Bread Bowl Recipe is very adaptable. You can swap in scallops, lobster, or a seafood mix to suit your preferences or what’s fresh at the market.
Is it necessary to use cream cheese in the recipe?
Cream cheese adds an extra layer of richness and helps the filling stay luscious and thick. If you prefer, you can substitute with mascarpone or a soft mild goat cheese for a slightly different flavor profile.
Can this dish be made dairy-free?
Yes, you can replace the cream and cream cheese with coconut milk or cashew cream, and use dairy-free butter alternatives. Keep in mind this will alter the flavor but maintain the creamy texture.
What’s the best bread for stuffing?
Round sourdough bread boules work brilliantly because their chewy crust holds up well. You could also experiment with crusty artisan rolls or pumpernickel for unique taste variations.
How spicy is the recipe with cayenne pepper?
The cayenne pepper adds a gentle warmth rather than intense heat. You can omit it if you prefer your dish milder or adjust the quantity to your spice tolerance.
Final Thoughts
There’s something truly special about digging into a warm, overflowing bread bowl filled with creamy, flavorful seafood. This Savory Stuffed Seafood Bread Bowl Recipe hits all the right notes from comfort food to elegant dinner fare. It’s a fantastic way to celebrate seafood’s best qualities in a fun and satisfying presentation. Give it a try—you might just discover your new favorite way to enjoy shrimp and crab!
Print
Savory Stuffed Seafood Bread Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Description
Delight in this savory stuffed seafood bread bowl, featuring a creamy blend of shrimp and lump crab meat nestled inside a toasted sourdough boule. Enhanced with aromatic garlic, onion, celery, and a touch of smoky paprika, this recipe offers a comforting, rich seafood bake perfect for special occasions or a hearty meal.
Ingredients
Seafood and Filling
- ½ pound shrimp, peeled, deveined, and chopped
- ½ pound lump crab meat, picked over for shells
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 tablespoon butter
- ¼ cup dry white wine (optional)
- ½ cup heavy cream
- 4 ounces cream cheese, softened
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- ¼ cup shredded Parmesan cheese
- 2 tablespoons chopped fresh parsley
Bread and Garnish
- 4 small round sourdough bread boules
- 2 tablespoons olive oil
- Lemon wedges for serving
Instructions
- Prepare the bread bowls: Preheat your oven to 375°F (190°C). Slice off the tops of the sourdough bread boules and carefully hollow out the centers, leaving about a ½-inch thick shell to hold the filling. Lightly brush the inside of each bread bowl with olive oil, place them on a baking sheet, and bake for 8 to 10 minutes until the bread is lightly crisped. Remove from the oven and set aside.
- Sauté the aromatics and seafood: In a large skillet, heat butter and olive oil over medium heat. Add the chopped onion and celery, sauté for 3 to 4 minutes until softened and fragrant. Add minced garlic and cook for an additional minute. Stir in the chopped shrimp and cook just until pink, about 2 to 3 minutes. Gently mix in the lump crab meat and cook for another 2 minutes, taking care not to break up the crab too much.
- Make the creamy seafood filling: If using, pour in the dry white wine to deglaze the skillet, allowing it to reduce for 1 to 2 minutes. Lower the heat, then add heavy cream, softened cream cheese, Old Bay seasoning, smoked paprika, cayenne pepper (if using), and salt and black pepper to taste. Stir continuously until the mixture is creamy and thickened, taking about 3 to 4 minutes.
- Finish the filling: Remove the skillet from heat, then fold in shredded Parmesan cheese and chopped fresh parsley, combining everything evenly.
- Fill and bake the bread bowls: Spoon the creamy seafood mixture into the toasted sourdough bread bowls. Place the filled bowls back onto the baking sheet and bake in the oven for 10 minutes until the filling is hot and bubbling.
- Serve: Remove from the oven and serve immediately, garnished with lemon wedges and extra fresh parsley if desired.
Notes
- Substitute scallops or lobster for the shrimp and crab to vary the seafood filling.
- You can use a seafood mix if preferred or to simplify preparation.
- To make ahead, prepare the seafood filling in advance and refrigerate separately. Fill the bread bowls and bake just before serving for best results.
- Use dry white wine to deglaze the pan for added depth of flavor, or omit it for a non-alcoholic version.
