Creamy Stuffed Seafood Bread

There is nothing quite like breaking into a crusty bread bowl overflowing with creamy seafood and melted cheese. This recipe brings together shrimp, crab, and scallops in a rich, garlicky sauce, all tucked inside toasted artisan bread for a main dish that feels as festive as it is satisfying. Every layer of flavor, from golden aromatic shallots to gooey mozzarella, makes this a crowd-pleaser, perfect for sharing around the table.

I made this for a weekend game night and everyone loved tearing into the warm cheesy bread filled with seafood. Now it is always my go-to when friends come over.

Ingredients

• Large crusty bread bowl: such as sourdough or artisan round keeps its shape and does not go soggy
• Shrimp: peeled and deveined for sweet, tender bites and quick cooking
• Fresh crab meat: adds a delicate lift in flavor and texture
• Scallops: offer gentle sea sweetness and keep the filling meaty
• Butter: for sautéing and deep richness in the sauce
• Garlic: minced to permeate every bite with robust aroma
• Shallot: finely chopped for a mild sweetness that rounds out the flavors
• Heavy cream: creates the luscious creamy base
• Cream cheese: gives body and extra silkiness, making the sauce cling to the seafood
• Parmesan cheese: grated for sharpness and a golden, nutty crust
• Mozzarella cheese: shredded and chosen for that stretchy, gooey melt
• Lemon juice: brightens the whole dish and cuts richness
• Fresh parsley: chopped to give color and freshness as a finishing touch
• Salt and pepper: to perfectly season every element

Step-by-Step Instructions

Preheat the Oven:

Set the oven to 375 degrees Fahrenheit to ensure it is hot and ready for both toasting and baking

Prepare the Bread Bowl:

Slice the top from the bread bowl and gently hollow out the middle to create room for filling. Place the bread on a baking sheet and toast for eight to ten minutes until the inside is crisp. This ensures the bread holds up to the creamy mixture

Sauté the Aromatics:

In a skillet over medium heat, melt the butter fully and add garlic and shallots. Cook slowly for several minutes until they are translucent and fragrant, creating the deep flavor base for the filling

Cook the Seafood:

Add shrimp and scallops to the skillet and cook just until opaque, stirring gently. Add the crab meat and warm through gently without overcooking

Make the Creamy Sauce:

Turn the heat to low and add in heavy cream. Drop in the cream cheese, lemon juice, salt, and pepper. Stir patiently until the sauce is thickened and completely smooth

Incorporate the Cheeses:

Stir in half of the Parmesan and mozzarella until blended and melted. This will thicken the filling and give it that comforting cheesy pull

Fill and Top the Bread Bowl:

Spoon the entire seafood mixture into the toasted bread bowl. Scatter the remaining cheeses over the top to form a golden bubbling finish

Bake Until Bubbling:

Place the stuffed bread bowl back in the oven for twelve to fifteen minutes. Watch for the cheese to brown and the filling to bubble up enticingly

Garnish and Serve:

Pull from the oven and sprinkle chopped fresh parsley over the top. Serve straightaway so every scoop is warm and melty

Pin

My favorite ingredient is the shallot for its perfect sweet note in this decadent dish. I will never forget my whole family sitting around the table the first time I served this—everyone digging in together made it feel like a true celebration.

Storage Tips

Store any extra seafood filling in a tightly sealed container in the refrigerator and rebake in a bread bowl or casserole dish within two days. Bread is best kept separate to keep it from going stale. If you must reheat the fully assembled bread bowl, cover it in foil and warm in the oven so it maintains its crispness.

Ingredient Substitutions

If you cannot get fresh seafood, quality thawed frozen shrimp and scallops work well just squeeze out extra moisture first. Mascarpone stands in beautifully for cream cheese adding a whisper of sweetness. For a dairy-free spin, use coconut cream and skip the cheese, knowing the texture will be softer.

Pin

Serving Suggestions

This seafood bread bowl can stand alone but I love to pair it with a green salad or simple roasted vegetables. Slices of lemon on the side or a light white wine help cut through the richness, making each bite balanced and flavorful.

Cultural and Historical Context

Seafood-stuffed breads are inspired by classic French and Italian table traditions, where bread and shellfish often meet in rustic family-style meals. With its cheese and cream base, this version feels like a modern nod to New Orleans style seafood bakes, but is flexible for home cooks everywhere. There is something timeless about sharing a warm loaf filled with abundance at the table.

Recipe FAQs

→ What bread works best for this dish?

Large crusty sourdough or artisan round bread bowls are ideal, as they hold the filling well and develop a crisp interior when toasted.

→ Can frozen seafood be used?

Yes, thaw and thoroughly drain shrimp and scallops to avoid excess moisture which can affect the creamy filling.

→ How to achieve a creamy smooth sauce?

Sauté garlic and shallots in butter, then slowly stir in cream, cream cheese, and lemon juice, ensuring the mixture becomes silky before adding cheeses.

→ Can the filling be prepared in advance?

Yes, the seafood mixture can be made ahead and refrigerated, then baked fresh in the bread bowl before serving.

→ How to add a spicy touch?

Incorporate a pinch of cayenne pepper or red pepper flakes while cooking the seafood for a gentle heat.

→ How to prevent soggy bread bowls?

Toasting the hollowed bread bowl before filling ensures a firm crust that holds the creamy mixture without becoming soggy.