Stuffed Seafood Bread Bowl Recipe

There’s something magical about cracking into a crusty bread bowl to reveal a bubbling, creamy seafood filling inside. This Stuffed Seafood Bread Bowl combines indulgent textures and flavors—tender shrimp, buttery crab, and cheesy goodness all nestled in a warm, golden loaf.

this Recipe

I first created this dish after a vacation on the coast, craving something that felt like a seaside meal but could be made in my home kitchen. It’s now one of our favorite comfort foods—easy enough for a casual dinner, yet elegant enough to impress guests.

What I love most is how it brings a restaurant-quality feel to the table without needing fancy ingredients or complicated techniques. Let’s dive in.

Why You'll Love This Stuffed Seafood Bread Bowl

Get ready to fall in love with one of the most satisfying meals you'll ever serve in a bowl... of bread.

First off, it’s comfort food at its finest. Think creamy, rich seafood chowder tucked inside a hollowed-out loaf—warm, cheesy, and downright addictive.

It’s also a crowd-pleaser, perfect for game nights, family dinners, or impressing weekend guests. Everyone loves their own edible bowl!

Plus, this recipe is incredibly easy to pull together. With just a few pantry staples and some fresh or frozen seafood, you’re looking at less than an hour from prep to table.

And let’s not forget the budget-friendly factor. Using imitation crab and frozen shrimp can make this meal affordable without sacrificing taste.

Whether you're cooking for two or feeding a hungry group, this dish adapts beautifully to your needs. Ready to transform your dinner plans?

Ingredients Notes

The magic of this Stuffed Seafood Bread Bowl lies in the perfect combination of savory seafood and creamy, cheesy filling—all cradled in crusty, bakery-style bread.

The bread bowl is your canvas here. Go for round sourdough loaves or large crusty rolls—just make sure they’re sturdy enough to hold the filling. Hollow them out carefully, saving the insides for dipping later.

Shrimp adds a delicate, slightly sweet bite to balance the richness of the sauce. You can use fresh or frozen shrimp—just be sure to peel and devein them. A quick sauté brings out their best flavor.

Crab meat brings decadence to the mix. I often use imitation crab for convenience and cost, but if you’ve got real lump crab on hand, go for it. The sweet, briny notes are irresistible either way.

Cream cheese and shredded cheese are the secret to that luscious, melt-in-your-mouth texture. I use a blend of mozzarella and Monterey Jack for creaminess and pull, but feel free to experiment with cheddar or Swiss.

You’ll also need a sturdy skillet or saucepan for sautéing, plus a baking tray to toast your bread bowls once stuffed. No fancy gadgets required!

How To Make This Stuffed Seafood Bread Bowl

Creating this comforting dish is easier than you'd expect. Just follow these simple steps for warm, cheesy seafood perfection.

Start by preparing your bread bowls. Slice the tops off each loaf and hollow out the inside, leaving about a ¾-inch thick wall all around. Lightly toast them in the oven at 350°F for about 10 minutes—this helps prevent them from getting soggy.

Meanwhile, heat a splash of olive oil in a skillet over medium heat. Add chopped onions and garlic, cooking until fragrant and softened, about 3-4 minutes. Then, toss in your peeled shrimp and imitation crab, cooking just until the shrimp turn pink and opaque.

Now it’s time to make the creamy base. Lower the heat and stir in cream cheese, letting it melt into the seafood mixture. Add heavy cream and shredded cheese, stirring until everything is smooth and gooey. Season with Old Bay, salt, pepper, and a dash of cayenne for a gentle kick.

Once your filling is thick and bubbling, spoon it generously into your pre-toasted bread bowls. Top with a little extra shredded cheese and pop them under the broiler for 2-3 minutes until golden and melty.

Serve hot with the removed bread chunks on the side—perfect for scooping up every last bit of that cheesy seafood goodness. From start to finish, the whole process takes about 45 minutes.

Storage Options

If you have leftovers (rare, but possible!), they store surprisingly well.

Transfer the seafood filling to an airtight container and refrigerate for up to 3 days. The bread bowls, once used, don’t keep as well—so consider storing the filling separately and stuffing fresh bread when you're ready to eat again.

For longer storage, freeze just the seafood filling in a freezer-safe container for up to 2 months. Let it thaw overnight in the fridge before reheating.

To reheat, place the filling in a saucepan over low heat, stirring occasionally until warmed through. You can also microwave it in 30-second intervals, stirring between each.

Avoid freezing fully assembled bread bowls—the texture won't hold up well after thawing.

Variations and Substitutions

One of the best things about this recipe is how flexible it is—you can tailor it to your taste, budget, or whatever you have on hand.

For a lighter version, use half-and-half instead of heavy cream and reduce the cheese slightly. You’ll still get that creamy comfort with fewer calories.

If you're not a fan of crab, try scallops, white fish, or even clams for a different seafood twist. The mix-and-match possibilities are endless.

Want to turn up the heat? Stir in chopped jalapeños or a splash of hot sauce for a spicy kick that balances the richness perfectly.

Make it kid-friendly by using just shrimp and cheese, skipping stronger seafood flavors and seasoning gently.

You can even swap the bread bowl for puff pastry cups or hollowed-out bell peppers for a gluten-free or lower-carb take.

Don’t be afraid to get creative—this recipe welcomes your personal touch. Let your pantry and preferences guide you, and you just might invent a new favorite.

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