Stuffed Seafood Bread Bowl

This stuffed seafood bread bowl transforms simple ingredients into an impressive party centerpiece that always disappears quickly. The combination of sweet shrimp and delicate crab meat nestled in a cheesy mixture all contained within a crusty sourdough vessel creates the ultimate comfort food experience.

I first created this for a last minute Super Bowl party when I needed something that would wow guests without keeping me in the kitchen. The empty bread bowl and countless recipe requests confirmed this would become my signature party dish.

Ingredients

• Sourdough bread bowl choose one that feels heavy for its size indicating a dense interior that will hold up to the filling
• Shrimp look for plump medium sized shrimp that are already cooked and deveined to save prep time
• Lump crab meat splurge on refrigerated lump crab if possible for noticeable chunks in every bite
• Mozzarella cheese use freshly shredded rather than pre packaged for better melting qualities
• Cream cheese bring to room temperature for at least 30 minutes for easier mixing
• Mayonnaise provides richness and helps bind the ingredients together
• Green onions adds a mild onion flavor and bright color contrast
• Garlic cloves fresh minced garlic provides more aromatic flavor than jarred
• Old Bay seasoning the classic seafood seasoning with notes of paprika celery salt and pepper
• Smoked paprika adds complexity and subtle smokiness
• Lemon juice brightens the rich filling and enhances the seafood flavors

Step-by-Step Instructions

Prepare the Bread Bowl

Cut a circular opening in the top of your sourdough loaf approximately 5 inches in diameter. Carefully hollow out the interior leaving about a 1 inch wall of bread on all sides including the bottom. Save the removed bread pieces and tear them into roughly 1 inch chunks for dipping later. If time allows place the empty bread bowl and bread pieces on a baking sheet and toast in the oven for 5 minutes to create a sturdier vessel.

Create the Base Mixture

In a large mixing bowl add the softened cream cheese and use a rubber spatula to smooth it out. Add mayonnaise and mix until completely combined with no lumps remaining. This creates the creamy base for our filling. Stir in lemon juice Old Bay seasoning and smoked paprika until evenly distributed throughout the mixture.

Incorporate the Seafood

Gently fold in the chopped shrimp and crab meat using a folding motion rather than stirring to keep the seafood pieces intact. Add the green onions and minced garlic followed by the shredded mozzarella. Mix just until everything is evenly distributed being careful not to break up the seafood too much.

Fill and Prepare for Baking

Spoon the seafood mixture into your prepared bread bowl pressing it down gently to remove any air pockets. Fill it completely to the top slightly mounding the mixture. Place the filled bread bowl on a baking sheet lined with parchment paper for easy cleanup.

Bake to Perfection

Place the baking sheet in your preheated oven and bake for 20 to 25 minutes. You'll know it's ready when the top develops a golden brown crust and you can see the cheese bubbling around the edges. The sides of the bread bowl should feel hot to the touch indicating the filling is heated throughout.

Serve with Style

Let the bread bowl rest for 5 minutes after removing from the oven to allow the filling to set slightly. Garnish with additional chopped green onions and serve with the reserved bread pieces arranged around the bowl for dipping. Provide serving spoons so guests can scoop portions onto their plates.

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The bread bowl itself becomes more flavorful as it absorbs the savory filling while baking. My family actually fights over who gets to eat the bread bowl after all the filling is gone. The first time I made this was during a coastal vacation rental with limited kitchen supplies yet it turned out perfectly showing just how forgiving this recipe truly is.

Make Ahead Instructions

This seafood bread bowl can be assembled completely up to 24 hours before serving. Prepare everything as directed but instead of baking immediately cover tightly with plastic wrap and refrigerate. When ready to serve remove from refrigerator while the oven preheats then bake as directed adding an extra 5 minutes to the baking time since you're starting with a cold dish. The flavors actually develop and improve with a rest in the refrigerator.

Creative Variations

The basic formula for this stuffed bread bowl can be customized in countless ways. Try an Italian version with chopped pepperoni salami mozzarella and marinara sauce. For a breakfast option fill with scrambled eggs bacon and cheddar cheese. Vegetarian guests will love a spinach artichoke variation with sautéed vegetables and a mixture of cheeses. The bread bowl concept works with nearly any filling that would traditionally be served with bread.

Perfect Pairings

This rich seafood bread bowl pairs beautifully with crisp acidic accompaniments that cut through the creaminess. Serve alongside a simple arugula salad dressed with lemon vinaigrette or a platter of fresh vegetable crudités. For beverages a chilled Sauvignon Blanc or Pinot Grigio complements the seafood perfectly while a light pilsner or wheat beer works well for beer lovers.

Troubleshooting Tips

If your bread is too soft and collapses during filling brush the interior with olive oil and toast for 10 minutes before filling

For a firmer filling that slices more cleanly add an egg to the mixture before baking

If the top browns too quickly before the filling heats through cover loosely with foil for the remainder of baking time

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Recipe FAQs

→ Can I prepare this seafood bread bowl ahead of time?

Yes! You can prepare the seafood filling up to 24 hours in advance and store it covered in the refrigerator. When ready to serve, hollow out the bread bowl, fill with the mixture, and bake as directed. This makes entertaining much easier.

→ What can I substitute for the sourdough bread bowl?

If sourdough isn't available, you can use a round boule of French bread, Italian bread, or even a large crusty peasant loaf. The key is choosing bread with a sturdy crust that will hold the filling without becoming soggy.

→ Can I use imitation crab meat instead of lump crab?

Yes, imitation crab (surimi) works as a budget-friendly alternative to lump crab meat. The texture will be slightly different, but it still provides good seafood flavor. You could also substitute with cooked, flaked white fish like cod or halibut.

→ How do I know when the seafood bread bowl is done baking?

The bread bowl is done when the top is golden brown and the filling is hot and bubbling around the edges. If you have a food thermometer, the center of the filling should reach 165°F (74°C) for food safety.

→ What sides go well with a seafood bread bowl?

This dish works wonderfully as a standalone appetizer, but you can serve it with a fresh green salad dressed with lemon vinaigrette for a complete meal. For entertaining, pair it with vegetable crudités, additional crusty bread, or even potato chips for dipping.

→ Can I freeze leftovers of the seafood bread bowl?

While the seafood filling can be frozen separately for up to 1 month, a fully assembled and baked bread bowl doesn't freeze well as the bread becomes soggy when thawed. It's best enjoyed fresh or refrigerated for 1-2 days and reheated in the oven.