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If you’re searching for the ultimate crowd-pleasing appetizer, this Stuffed Seafood Bread Bowl is a guaranteed winner. Imagine a warm, crusty sourdough loaf filled to the brim with creamy cheese, succulent shrimp, tender crab, and a burst of seasoning in every bite. It's rich, it's gooey, it's flavorful — and it’s baked right inside the bread bowl itself, making serving (and cleanup!) incredibly easy.
I first made this stuffed bread bowl as a last-minute holiday appetizer, and it was wiped clean before I even sat down. Since then, it’s been my go-to for family gatherings, weekend parties, and anytime I want to wow guests without spending hours in the kitchen. This recipe combines comfort food with just enough elegance to fit in anywhere — from casual game nights to elegant seafood dinners.
Why This Stuffed Bread Bowl Works So Well
A bread bowl doesn’t just make a great presentation — it’s practical. The thick sourdough crust holds up beautifully to the hot, creamy filling without getting soggy, while the tangy bread complements the rich seafood base. Plus, all those torn bread chunks from the hollowed center? They become perfect little dippers. There’s something so satisfying about scooping up warm seafood dip with bread that was part of the dish itself. And the filling? It’s a luscious blend of softened cream cheese, shredded mozzarella, mayonnaise, crab, shrimp, and Old Bay seasoning, with garlic and green onion to round it all out.
Ingredients You’ll Need
- 1 round sourdough loaf: 1 lb or more
- Cream cheese: 8 oz, softened
- Mayonnaise: 1/2 cup
- Shredded mozzarella: 1 cup (or Monterey Jack)
- Cooked shrimp: 1/2 lb, peeled, deveined, chopped
- Lump crab meat: 1/2 cup (or imitation)
- Green onions: 2, finely sliced
- Garlic cloves: 2, minced
- Old Bay seasoning: 1/2 tsp
- Smoked paprika: 1/4 tsp
- Fresh lemon juice: 1 tbsp
- Salt and pepper: To taste
- Optional garnish: Chopped parsley, extra green onions
Substitution Options
Seafood: Swap shrimp and crab for scallops, lobster, or even flaked white fish.
Cheese: Try Gruyère for a nuttier flavor or cheddar for more tang.
Lighten it up: Use Greek yogurt instead of mayo, or reduced-fat cream cheese.
Kick up the heat: Add jalapeños, Cajun spice, or a splash of hot sauce.
Step-by-Step Instructions
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- Step 1 – Prepare the Bread Bowl:
- Preheat your oven to 350°F (175°C). Using a serrated knife, carefully slice off the top of the sourdough loaf (set aside). Hollow out the center, leaving about a 1-inch border on all sides and the base. Tear the removed bread into bite-sized chunks for dipping. For extra crunch, lightly toast the hollowed bread bowl and chunks in the oven for 5–7 minutes before filling.
- Step 2 – Make the Seafood Filling:
- In a medium bowl, mix the softened cream cheese and mayonnaise until smooth. Add in shredded cheese, garlic, green onions, Old Bay, paprika, lemon juice, salt, and pepper. Stir in the chopped shrimp and crab meat last, folding gently so you don’t break them up too much. Taste and adjust seasoning if needed — add more lemon juice for brightness or more Old Bay for spice.
- Step 3 – Fill and Bake the Bread Bowl:
- Spoon the creamy seafood mixture into the hollowed-out bread bowl, smoothing the top. Place on a parchment-lined baking sheet. Bake at 375°F (190°C) for 20–25 minutes, or until the top is bubbling and golden. If desired, place the bread lid alongside the bowl for the last 10 minutes of baking to toast.
- Step 4 – Serve and Enjoy:
- Remove from the oven and garnish with chopped parsley or green onions. Serve hot with the reserved bread chunks, crackers, or veggie sticks for dipping. If you’re entertaining, set the whole bowl on a platter and surround it with colorful accompaniments — it makes a beautiful centerpiece!
Make Ahead & Storage Tips
Prep in advance: Make the filling the day before and refrigerate it. Fill and bake when ready to serve.
Freeze it: You can freeze the filling (without the bread) in a freezer-safe container for up to 1 month. Thaw in the fridge before baking.
Leftovers: Store leftovers in the fridge for up to 2 days. Reheat in the oven for 10–12 minutes until warm.
What to Serve With Seafood Bread Bowl
Pair with: Roasted asparagus, grilled corn, or a fresh green salad.
Drinks: Light white wines like Pinot Grigio or Sauvignon Blanc, sparkling water with lemon, or a crisp lager.
Sides: Mini crab cakes, shrimp cocktail, or sliced cucumbers and bell peppers for dipping.
Dessert: Keep it light with lemon bars, citrus tarts, or fresh fruit skewers.
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Troubleshooting & Common Mistakes
My bread bowl collapsed! Make sure to leave thick enough walls and don’t overfill. Toasting helps stabilize it.
Filling too runny? Use a bit less mayo or add more shredded cheese to firm it up.
Seafood tastes rubbery? Likely overcooked. Remember, you're just heating it through.
Conclusion
This Stuffed Seafood Bread Bowl is everything you want in a party dish — rich, warm, satisfying, and packed with flavor in every scoop. It’s the kind of recipe that turns heads and keeps people coming back for seconds. Once you serve it, don’t be surprised if it becomes the most requested dish at every gathering.
From game days to holiday spreads, this baked seafood dip is the centerpiece your table needs. Don’t forget to tag me when you make it — I’d love to see your creations!
Frequently Asked Questions
- → Can I make this ahead of time?
- Yes, you can prepare the filling a day in advance and fill the bread just before baking.
- → What can I serve with it?
- Use the scooped bread, crackers, or sliced veggies like carrots and celery.
- → Can I use canned crab?
- Yes, just make sure to drain it well before adding it to the mixture.
- → How do I reheat leftovers?
- Wrap in foil and warm in the oven at 325°F until heated through.
- → Is it possible to make this spicy?
- Absolutely, just mix in chopped jalapeños or a dash of hot sauce to the filling.