Stuffed Seafood Bread Bowl

This Stuffed Seafood Bread Bowl is a stunning, indulgent dish that transforms simple seafood into an impressive centerpiece. Creamy, cheesy, and packed with shrimp, crab, and scallops, this recipe brings a comforting yet elegant flair to any meal.

I first made this on a chilly weekend when I wanted something cozy yet fancy. The combination of tender seafood and bubbly melted cheese inside a crunchy bread bowl was an instant hit with everyone around the table.

Ingredients

• Large crusty bread bowl: such as sourdough or artisan round chosen for its sturdy walls that hold the filling well
• Shrimp: Half pound large, peeled and deveined for quick cooking and tender bites
• Fresh crab meat: Half cup, carefully picked to avoid shells so every bite is pure sweet crab flavor
• Sea scallops: Half cup with side muscle removed to ensure a smooth texture
• Butter: used to sauté aromatics adding richness
• Garlic: minced for fragrant aromatics
• Shallot: finely chopped for sweetness and depth
• Heavy cream: Half cup to create a rich and velvety sauce
• Cream cheese: Two ounces softened for creamy body in the filling
• Parmesan cheese: Quarter cup freshly grated adding sharp umami notes
• Mozzarella cheese: Half cup shredded chosen for meltiness and gooey texture
• Fresh lemon juice: Tablespoon to brighten and balance flavors
• Fresh parsley: Two tablespoons chopped for fresh herbal kick
• Salt and black pepper: to taste to enhance and season perfectly

Step-by-Step Instructions

Scoop and Toast the Bread Bowl:

Preheat your oven to 375 degrees Fahrenheit. Cut the top off the bread bowl and carefully hollow out the center, leaving about three-quarter inch thick walls to prevent it from collapsing. Save the bread pieces for dipping later. Place the hollowed bread bowl in the oven and toast for eight to ten minutes until it becomes lightly golden and crisp.

Sauté Aromatics:

In a large skillet over medium heat, melt butter. Add minced garlic and finely chopped shallot. Cook gently for one to two minutes until they are fragrant and softened but not browned to develop a flavorful base without bitterness.

Cook the Seafood:

Add the peeled shrimp and scallops to the skillet. Cook for two to three minutes until the shrimp turns pink and scallops become opaque. Gently fold in the fresh crab meat and let it heat through for one minute to combine flavors without overcooking the delicate seafood.

Make the Creamy Sauce:

Turn the heat down to low and pour in heavy cream. Add softened cream cheese, lemon juice, salt, and black pepper to the pan. Stir gently until the cream cheese melts into a smooth and creamy sauce that coats the seafood beautifully.

Incorporate Cheeses:

Mix in half of the Parmesan and mozzarella cheeses. Stir until they melt and fully incorporate into the sauce creating a rich, cheesy filling. Taste the mixture and adjust salt and pepper as needed.

Fill and Top the Bread Bowl:

Carefully spoon the creamy seafood filling inside the toasted bread bowl. Spread the remaining Parmesan and mozzarella evenly over the top to create a cheesy crust once baked.

Bake Until Golden:

Place the filled bread bowl on a baking sheet. Bake in the preheated oven for twelve to fifteen minutes until the top cheese is melted, bubbly, and golden brown signaling a perfect finish.

Garnish and Serve:

Remove from the oven. Sprinkle fresh chopped parsley on top for a burst of color and freshness. Serve immediately with reserved bread pieces for dipping into the creamy seafood filling.

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Storage Tips

If you have leftovers store the seafood filling separately from the bread bowl in an airtight container in the refrigerator for up to two days. Reheat the filling gently on the stove adding a splash of cream if needed before stuffing the bread bowl again. The bread is best served fresh since it can soften once filled.

Ingredient Substitutions

If crab meat is unavailable canned lump crab can work though fresh is preferred. You can swap scallops for chunks of firm white fish like cod. For a lighter twist use half and half instead of heavy cream but the texture will be less rich. Cream cheese can be replaced with mascarpone for an even silkier sauce.

Serving Suggestions

Serve this bread bowl alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness. A glass of chilled Sauvignon Blanc complements the seafood beautifully. For a fun gathering add some steamed vegetables or roasted asparagus on the side to round out the meal.

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Cultural Background

The bread bowl concept originated in European bakeries and found popularity in North American comfort food culture. Seafood versions like this one add a coastal twist turning casual bread bowls into a festive seafood feast perfect for special occasions or a cozy dinner.

Frequently Asked Questions

→ What type of bread works best for this seafood bowl?

A large crusty bread like sourdough or an artisan round is ideal. It should be sturdy enough to hold the filling without collapsing.

→ How do I prevent seafood from overcooking?

Cook shrimp and scallops just until they turn opaque and shrimp are pink, about 2-3 minutes. Remove from heat before they become rubbery.

→ Can I prepare the filling in advance?

Yes, the creamy seafood mixture can be made ahead and gently reheated before filling the bread bowl for convenience.

→ What cheeses are used in the filling?

This dish features Parmesan, mozzarella, and cream cheese, which combine to create a rich and smooth texture.

→ Why is lemon juice added to the filling?

Lemon juice adds a subtle bright note that balances the richness of the cream and cheese and complements the seafood flavors.

→ What can I do with the bread removed from the bowl?

The removed bread pieces are perfect for dipping into the creamy seafood filling, adding a crunchy texture contrast.