Why You’ll Love This Recipe

This recipe blends rich, cheesy creaminess with the briny sweetness of shrimp and crab, all served in a warm, crusty bread bowl. The bread soaks up the luscious sauce, making every bite irresistible. It’s versatile enough to serve as a starter for a fancy dinner party or as a cozy, satisfying main dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Bread Bowls
4 large round bread rolls or sourdough loaves
2 tbsp olive oil or melted butter, for brushing

Seafood Filling
2 tbsp unsalted butter
1 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
0.5 lb shrimp, peeled, deveined, and chopped
0.5 lb crab meat (lump or claw)
1 cup heavy cream (or half-and-half)
0.5 cup chicken or seafood broth
0.25 cup cream cheese, softened
0.5 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese
1 tsp Old Bay seasoning
0.25 tsp smoked paprika (optional)
Salt and black pepper, to taste

Directions

1. Prepare the Bread Bowls
   Preheat oven to 375°F (190°C). Cut the tops off the bread rolls or loaves and hollow out the centers, leaving a thick bread wall. Brush inside and out with olive oil or melted butter. Bake for 10–15 minutes until golden and crispy.

2. Make the Seafood Filling
   In a skillet over medium heat, melt butter with olive oil. Sauté onion until softened, then add garlic and cook until fragrant. Add shrimp and cook until pink. Stir in crab meat. Pour in cream and broth, mixing well. Add cream cheese, mozzarella, and Parmesan; stir until smooth and creamy. Season with Old Bay, smoked paprika, salt, and pepper. Let simmer until slightly thickened.

3. Assemble the Bread Bowls
   Spoon seafood filling into the prepared bread bowls. Top with extra mozzarella or Parmesan. Bake for 5–10 minutes until the cheese is melted and bubbly.

4. Serve
   Garnish with fresh parsley and serve with bread tops or extra crusty bread for dipping. Add lemon wedges on the side for brightness.

Servings and timing

Servings: 4 bread bowls
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour

Variations

• Swap crab for lobster chunks for an extra-luxurious touch.

• Add sautéed mushrooms or spinach for more texture and flavor.

• Use smoked salmon for a smoky twist.

• Replace Old Bay with Cajun seasoning for spicier notes.

• Make a lighter version by using milk instead of cream and reducing the cheese.

Storage/Reheating

Refrigerate leftover stuffed bread bowls in an airtight container for up to 2 days. Reheat in the oven at 325°F until warmed through to keep the bread crispy. Avoid microwaving, as it can make the bread soggy.

FAQs

Can I make the filling ahead of time?

Yes, prepare and refrigerate the filling up to 24 hours in advance, then reheat before assembling.

Can I freeze stuffed bread bowls?

Freezing assembled bread bowls isn’t recommended, but you can freeze just the filling for up to 2 months.

What’s the best bread to use?

Round sourdough loaves work best for sturdiness and flavor.

Can I use imitation crab?

Yes, though fresh crab will give the best taste and texture.

How do I keep the bread from getting soggy?

Bake the bread bowls before filling to create a crispy barrier.

Can I make this gluten-free?

Use gluten-free bread rolls and ensure your broth is gluten-free.

What other seafood works well?

Scallops, clams, or chunks of firm white fish are great additions.

How do I make it spicier?

Add cayenne pepper or diced jalapeños to the filling.

Can I use half-and-half instead of cream?

Yes, though the sauce will be slightly less rich.

What should I serve with this dish?

A crisp green salad or roasted vegetables make excellent accompaniments.

Conclusion

Stuffed seafood bread bowls combine creamy, cheesy seafood filling with crusty baked bread for an indulgent, crowd-pleasing dish. Whether you serve them as an appetizer or main course, they’re sure to wow with their rich flavors and impressive presentation.

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