Creamy Stuffed Seafood Bread Bowl with Shrimp and Crab

This easy stuffed seafood bread bowl recipe blends creamy shrimp and crab with cheese and Old Bay—perfect for cozy nights or holiday gatherings.

Why You’ll Love This Stuffed Seafood Bread Bowl

There’s just something about tearing into a warm, crusty bread bowl brimming with creamy seafood filling that feels like a hug in food form. Whether it’s a snow day supper or your go-to party appetizer, this stuffed seafood bread bowl has a way of stealing the spotlight.

The first time I made this was for my husband’s birthday during one particularly cold February. I remember the kids peeking into the oven, noses practically pressed to the glass, as the cheese bubbled and the scent of garlic and Old Bay filled the whole apartment. When I pulled those golden bowls out, the table went quiet except for a few “Mmm”s and the clink of spoons against crusty edges. It’s one of those dishes that looks like a showstopper, but feels like home.

It’s rich but not too heavy, indulgent but easy to prep. The combo of shrimp and crab in a cheesy, savory sauce tucked inside a toasted sourdough bowl? It’s the definition of comfort food—with just enough flair to make it feel special.

Eva’s Note:
This is one of those “pass-the-recipe” dishes. I brought it to our church’s Christmas potluck one year, and five people cornered me by the punch bowl asking how I made it. True story.

If you love that warm, cheesy garlic bread vibe, you might also like this cheesy garlic bread twist we make on Friday movie nights.

Ingredients You’ll Need

This crab and shrimp bread bowl is full of savory, creamy goodness—and most of it comes together with pantry staples and a quick sauté.

Here’s what you’ll need:

• 4 small round sourdough bread bowls
• ½ lb shrimp, peeled and deveined
• ½ lb crab meat, shredded
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• ¼ cup breadcrumbs
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 1 tablespoon lemon juice

Optional Variations:

• Swap crab for scallops
• Use mozzarella or cream cheese instead of Parmesan
• Add spinach or artichokes for a Florentine touch

Eva’s Note:
I’ve used both fresh and frozen seafood for this. When guests are coming over, I splurge on fresh shrimp—but midweek, frozen works just fine. Just thaw and pat dry so it doesn’t water down your creamy seafood filling.

And if Old Bay isn’t already living in your spice cabinet, let this be your excuse. I grew up with it—it went on everything from roasted potatoes to fish sticks. It’s like instant coastal flavor in a pinch.

How to Make a Stuffed Seafood Bread Bowl

This dish is cozy, creamy, and surprisingly easy to pull off. Just follow these steps—and maybe crack a window, because your house is about to smell like a seaside café.

Eva’s Tip Before You Start:
Toast Before Filling — I always toast the hollowed-out bread shells for 5–7 minutes to keep that golden crunch. Trust me, it makes all the difference.

1. Prep the Bread Bowls

Preheat your oven to 375°F.
Using a serrated knife, cut a circle around the top of each sourdough bowl. Pull off the cap and scoop out the soft inside, leaving about ½ inch of bread along the bottom and sides. Set the scooped-out bits aside for dipping—or for kids who mysteriously appear during this step.

Bold Tip: Place the hollowed bread bowls on a baking sheet and toast them for 5–7 minutes. This keeps them crispy once the filling goes in.

2. Sauté the Base

In a large skillet, heat 1 tablespoon olive oil over medium heat.
Add chopped onion and cook until soft, about 3–4 minutes. Toss in the garlic and stir for another 30 seconds.

3. Add the Seafood

Add shrimp to the pan and cook for about 2 minutes per side, just until pink. Stir in the crab meat and cook together for 1–2 more minutes, until everything is warmed through.

4. Create the Creamy Filling

Pour in ½ cup heavy cream and stir to combine.
Lower the heat and add Parmesan, breadcrumbs, Old Bay, cayenne, salt and pepper, and a good squeeze of lemon juice.

Eva’s Mid-Cooking Trick:
A quick squeeze of lemon right before serving brightens everything—it’s my nonna’s secret. Sometimes I even simmer a crab shell in the cream for 10 minutes beforehand for extra depth. (Just strain it out before mixing.)

Let it simmer gently for 3–4 minutes, until thickened.

5. Fill and Bake

Spoon the creamy seafood filling into each toasted bread bowl.
Sprinkle with fresh parsley, and if you want, a little extra Parmesan on top. Bake in the oven for 10–12 minutes, until bubbly and golden.

6. Serve and Savor

Let them cool for 5 minutes before serving—they’ll be hot! Garnish with more herbs or a dash of Old Bay for flair.

Make-Ahead Win:
You can make the filling a day ahead! Store in an airtight container in the fridge. Just warm it up before spooning into your toasted bread bowls.

If creamy, cozy recipes are your thing, don’t miss another creamy comfort classic that’s always a hit around our table.

Tips to Keep Your Bread Bowl Crispy

If you’ve ever had a bread bowl go limp halfway through dinner, you’re not alone. I’ve been there—once during a dinner party where I proudly served these, only to find soggy bottoms and disappointed faces by dessert. (Lesson learned!)

Here’s what actually works to keep your seafood stuffed bread crisp and spoon-ready:

• Toast the bowls first
Before filling, pop the hollowed-out bowls in a 375°F oven for 5–7 minutes. This creates a crust that stands up to the creamy seafood filling.

• Scoop thoroughly but gently
Leave a ½-inch thick wall of bread all around the inside. Too thin and it leaks, too thick and it won’t heat through.

• Don’t overfill
It’s tempting to load them to the brim, but too much filling can make the bread soggy. Aim for about ¾ full, then garnish on top if needed.

• Bake again after filling
A second bake—just 10–12 minutes—helps the filling meld and the crust firm up.

• Avoid extra liquid
Pat your seafood dry before cooking, and let the filling simmer down until thickened. Watery sauce = soggy bread.

Eva’s Note:
The soggy batch I mentioned? That was the first (and last!) time I skipped toasting the bowls. Never again.

If you’ve had this issue with other saucy recipes (like my spicy sloppy joes), check out this Cajun chicken sloppy joe recipe where crisp bread matters just as much.

What to Serve with Your Seafood Bread Bowl

This dish is hearty enough to stand alone, but if you’re making it for guests or turning it into a full meal, here are some simple, crowd-pleasing pairings. Whether it’s a dinner party, date night in, or a cozy family movie night, these ideas round things out perfectly.

Fresh Salad

A crisp green salad with lemon vinaigrette cuts through the richness. I usually toss arugula, cucumber, and shaved fennel together—light, peppery, and fast.

Roasted Veggies

Try asparagus, green beans, or even roasted cherry tomatoes with a drizzle of olive oil and sea salt. I love how they roast up sweet and contrast the creamy filling.

Wine or Sparkling Water

If you enjoy wine, something light and citrusy like a sauvignon blanc pairs well. Otherwise, I go for sparkling water with lemon—it’s refreshing and keeps the focus on the food.

Elegant Sides

For a fancier feel, try this lemongrass risotto as a zesty, elegant pairing. We made this duo once for our anniversary at home—it felt restaurant-worthy but still warm and comforting.

Light Fruit Plate

Grapes, sliced apples, or even some chilled melon can be a nice, cooling finish to a rich seafood meal.

Eva’s Note:
One Friday night, we set up a “bread bowl bar” for movie night. Everyone picked their own sides and we all ate with our hands. Messy? Yes. Memorable? Absolutely.

Variations to Try

Whether you’re working with what’s in the fridge or catering to picky eaters (looking at you, Emma), there are so many ways to tweak this creamy seafood bread bowl to fit your needs.

Protein Swaps

• Scallops instead of crab:
Sweet and tender, scallops work beautifully here—just chop them into bite-sized pieces before cooking.

• No seafood? Try cooked chicken:
For anyone in your family who doesn’t do seafood, shredded rotisserie chicken makes a cozy alternative.

Cheese Options

• Mozzarella for meltiness:
It gives you those stretchy, gooey cheese pulls that kids go wild for.

• Cream cheese for richness:
This is my go-to for an ultra-smooth, indulgent texture. I usually do half Parmesan, half cream cheese.

Veggie Add-Ins

• Spinach or chopped artichokes:
Fold these into the creamy base for a Florentine-style twist. It’s a great way to sneak in greens—Noah never notices.

Spice It Up

• Add diced jalapeños or a pinch of smoked paprika for a bolder, slightly spicy version.

Eva’s Note:
My husband loves it with scallops and jalapeños. The kids? Cream cheese and extra breadcrumbs on top, please.

Frequently Asked Questions about Stuffed Seafood Bread Bowls

Q: How do you hollow out a bread bowl without tearing it?

A: Use a serrated knife to cut a circle into the top (like a lid), then gently pull out the soft interior with your hands or a spoon. Leave about ½ inch of bread all around to keep it sturdy.

Eva’s Note:
My son Noah always sneaks bites of the scooped-out bread—he calls it “chef’s tax.”

---

Q: Can you bake seafood directly in bread bowls?

A: Yes! Once you fill the bowls, baking helps warm everything through and crisp the edges. It also makes the cheese extra melty and the whole house smell like a cozy seaside bistro.

Eva’s Note:
The first time I baked them, Lily walked into the kitchen and said, “It smells like vacation.”

---

Q: What’s the best cheese for seafood dip?

A: I like a blend: Parmesan for saltiness and depth, and cream cheese for that soft, smooth texture. Mozzarella works too, if you love that stretchy melt.

Eva’s Note:
I discovered this combo by accident on a night I ran out of Parmesan—and never looked back.

---

Q: How do you keep bread bowls from getting soggy?

A: Toast the bowls before filling (5–7 minutes at 375°F), don’t overfill with sauce, and let the filling thicken a bit before using.

Eva’s Note:
I once skipped the toasting step and served soggy bread soup. Never again. Now it’s toast-first, always.

Print