Name: Savory Stuffed Seafood Bread Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 sourdough bread bowls (small round loaves with tops cut and insides hollowed); 1 tablespoon olive oil; 2 cloves garlic, minced; 1 small onion, finely chopped; 1/2 pound shrimp, peeled, deveined, and chopped; 1/2 pound lump crab meat, drained and checked for shells; 4 oz cream cheese, softened; 1/2 cup sour cream; 1/4 cup mayonnaise; 1 teaspoon Old Bay seasoning; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 2 tablespoons fresh parsley, chopped; Salt and black pepper to taste

Creamy, savory seafood medley nestled in a crusty sourdough bread bowl — this indulgent Savory Stuffed Seafood Bread Bowl dish brings together shrimp, crab, and cheese in the ultimate comfort meal. I love making this when I want something rich, satisfying, and a little bit fancy without too much work. Whether it’s for a dinner party or just a quiet, cozy night at home, this baked seafood dish never fails to impress.

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s everything I want in a comfort food: creamy, cheesy, and loaded with tender shrimp and crab. It’s an all-in-one meal that looks impressive but is surprisingly easy to make. The crispy sourdough bowl becomes the perfect vessel for the rich, savory filling, and it’s so satisfying to dig in with a spoon — or even tear off bits of the bread and scoop the filling up. Plus, it’s easy to make ahead and pop in the oven when ready to serve.

Ingredients

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

4 sourdough bread bowls (small round loaves with tops cut and insides hollowed)

1 tablespoon olive oil

2 cloves garlic, minced

1 small onion, finely chopped

1/2 pound shrimp, peeled, deveined, and chopped

1/2 pound lump crab meat (drained and checked for shells)

4 oz cream cheese, softened

1/2 cup sour cream

1/4 cup mayonnaise

1 teaspoon Old Bay seasoning

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional)

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped

Salt and black pepper to taste

Directions

I start by preheating my oven to 375°F (190°C).

In a skillet over medium heat, I warm up the olive oil, then sauté the garlic and onion until translucent — about 3 to 4 minutes.

I add the chopped shrimp and cook until pink, usually around 2 to 3 minutes, then stir in the crab meat and cook for another minute before removing it from the heat.

In a large bowl, I combine the cream cheese, sour cream, and mayonnaise until the mixture is smooth and creamy.

Next, I stir in the Old Bay seasoning, smoked paprika, cayenne (if I want a little heat), mozzarella, Parmesan, parsley, and season with salt and pepper.

I fold in the cooked seafood mixture until everything is well coated and evenly combined.

Using a spoon, I fill each hollowed bread bowl generously with the mixture.

I place the filled bowls on a baking sheet and bake for 15 to 20 minutes, or until the tops are golden and bubbling.

Finally, I garnish with extra parsley and serve immediately while everything is warm and melty.

Servings and timing

This recipe makes 4 hearty servings — one bread bowl per person. It takes about 15 minutes to prep and 20 minutes to bake, so I can have it ready in just 35 minutes. Each serving contains approximately 420 calories, making it a satisfying yet manageable indulgence.

Variations

Swap the seafood: I sometimes use scallops or canned tuna instead of shrimp and crab, depending on what I have on hand.

Make it spicy: I add more cayenne or a dash of hot sauce for a bolder kick.

Use different cheese: Sharp cheddar or Gruyère work beautifully if I want to change the flavor profile.

Low-carb option: I skip the bread bowl and bake the mixture in ramekins for a dip-style appetizer.

Vegetarian version: I substitute the seafood with sautéed mushrooms and spinach for a creamy veggie version.

Storage/Reheating

If I have leftovers, I store the filled bread bowls in an airtight container in the fridge for up to 2 days. To reheat, I cover them with foil and bake at 350°F for about 15 minutes until warmed through. If the bread starts to get too crispy, I cover it loosely with foil halfway through reheating.

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FAQs

How do I keep the bread bowls from getting soggy?

I try not to overfill them and make sure the filling is hot but not too runny. Baking them helps crisp the bread, so I never skip that step.

Can I make this ahead of time?

Yes, I prepare the filling and stuff the bread bowls, then refrigerate them (covered) for up to 24 hours. When I’m ready, I bake as directed.

What kind of shrimp should I use?

I prefer medium-sized shrimp for easy chopping, but any size works. I just make sure they’re peeled, deveined, and cooked until just pink.

Can I freeze stuffed seafood bread bowls?

I don’t recommend freezing the assembled bowls — the texture of the dairy changes too much. But I do freeze the filling separately, then thaw and stuff fresh bread when ready.

What side dishes go well with this?

I like to serve this with a light salad or steamed vegetables. It’s rich, so something fresh on the side balances everything out.

Conclusion

This stuffed seafood bread bowl is my go-to when I want to impress with minimal effort. It’s packed with flavor, beautifully creamy, and the sourdough bowl adds that perfect crunch. Whether I’m hosting guests or treating myself, it always delivers comfort and taste in every bite.

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