Stuffed Seafood Bread Bowl

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Difficulty: Intermediate
Yield: 4 bread bowls
Category: Appetizer, Main Course
Cuisine: Coastal, Seafood

Introduction

There is something undeniably festive and communal about a dish that is as much a vessel as it is a meal. This Stuffed Seafood Bread Bowl is a show-stopping culinary centerpiece, perfect for a dinner party, a cozy family gathering, or any occasion that calls for a touch of indulgence. Imagine a rustic, crusty sourdough boule, its top removed and insides hollowed to create an edible bowl. This cavity is then generously filled with a creamy, luxurious medley of shrimp, scallops, and crab, all bathed in a rich, herb-infused Parmesan cream sauce. The entire creation is baked until the filling is bubbling and the bread’s exterior is golden and crisp. Each serving involves tearing away pieces of the flavorful, sauce-soaked bread to scoop up the decadent seafood filling—an interactive, delicious, and utterly satisfying dining experience that celebrates the bounty of the sea.

Ingredients

For the Bread Bowls:

2 large round sourdough bread boules (about 8-9 inches in diameter each)
3 tablespoons unsalted butter, melted
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped

For the Seafood Filling:

1 pound (450g) large shrimp, peeled, deveined, and tails removed
1/2 pound (225g) sea scallops, patted dry
1 cup lump crab meat, fresh or high-quality canned/pasteurized, drained and picked over for shells
1 tablespoon olive oil
Salt and freshly ground black pepper
1 teaspoon Old Bay seasoning

For the Cream Sauce:

4 tablespoons (1/2 stick) unsalted butter
1 medium shallot, finely diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups whole milk, warmed
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine (such as Sauvignon Blanc)
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper (optional, for a hint of heat)
1/4 cup fresh parsley, chopped, plus more for garnish
2 tablespoons fresh chives, chopped
1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
Salt and white pepper to taste

For the Topping:

1 cup shredded Gruyère or Italian blend cheese
1/4 cup Panko breadcrumbs
1 tablespoon melted butter

Equipment Needed

Sharp serrated bread knife
Large mixing bowls
Large skillet or sauté pan
Medium saucepan
Whisk
Baking sheet lined with parchment paper
Brush for butter
Spoon or ladle

Instructions

Step 1: Prepare the Bread Bowls

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Using a sharp serrated knife, carefully slice the top off each sourdough boule, creating a “lid.” Set the lids aside.
Hollow out the center of each boule, leaving a 3/4-inch to 1-inch thick wall of bread all around. Be careful not to puncture the bottom. Tear or cut the removed bread into large crouton-sized pieces.
In a small bowl, combine the melted butter, 1 tablespoon olive oil, minced garlic, and chopped parsley. Brush this mixture generously over the entire interior of each bread bowl and the outside of the reserved lids. Place the hollowed bowls and lids on the prepared baking sheet.
Bake for 10-12 minutes to crisp and lightly toast. Remove from the oven and set aside. Increase oven temperature to 400°F (200°C).

Step 2: Cook the Seafood

Pat the shrimp and scallops completely dry with paper towels. Season them on all sides with salt, black pepper, and Old Bay seasoning.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp and scallops in a single layer (cook in batches if necessary to avoid steaming). Sear for 1-2 minutes per side for the shrimp (until pink and opaque) and 2-3 minutes per side for the scallops (until golden brown and just cooked through). Do not overcook.
Transfer the cooked seafood to a plate. Once slightly cooled, chop the scallops into bite-sized pieces and cut the shrimp in half if large.

Step 3: Make the Cream Sauce

In the same skillet or a medium saucepan, melt the 4 tablespoons of butter over medium heat. Add the diced shallot and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the butter and aromatics, whisking constantly to form a paste (roux). Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the warm milk and heavy cream while whisking vigorously to prevent lumps. Then, whisk in the white wine and lemon juice.
Bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
Reduce heat to low. Whisk in the grated Parmesan, Dijon mustard, cayenne (if using), parsley, chives, and dill. Season generously with salt and white pepper. Taste and adjust seasoning. The sauce should be rich, creamy, and flavorful.

Step 4: Assemble the Bowls

In a large bowl, gently combine the cooked shrimp, scallops, and crab meat with the prepared cream sauce. Be careful not to break up the crab lumps too much.
Carefully ladle the hot seafood and sauce mixture into the pre-baked bread bowls, filling them to just below the rim.
In a small bowl, mix the shredded Gruyère, Panko breadcrumbs, and 1 tablespoon melted butter. Sprinkle this topping evenly over the filling in each bread bowl.

Step 5: Bake and Serve

Place the stuffed bread bowls (and the toasted lids) back on the baking sheet. Bake at 400°F (200°C) for 15-20 minutes, or until the filling is bubbling vigorously and the cheesy breadcrumb topping is golden brown.
Carefully remove from the oven. Let the bread bowls rest for 5 minutes before serving; the filling will be extremely hot.
Garnish with additional fresh herbs like parsley or chives.

Serving Instructions

Place each warm, stuffed bread bowl on a large plate. Serve the toasted lid alongside. Instruct guests to tear pieces of bread from the bowl’s edge or use the toasted lid “crostini” to scoop up the luscious seafood filling. This is a hands-on, shareable feast best enjoyed with napkins close at hand and a sense of culinary adventure.

Chef’s Tips & Variations

Seafood Swap: Use lobster meat, chopped clams, or a firm white fish like halibut or cod in place of or in addition to the listed seafood.
Bread Choice: A hearty, crusty Italian loaf or a country-style white bread also works well. The bread must be sturdy enough to hold the filling without collapsing.
Make-Ahead: You can prepare the cream sauce and cook the seafood up to a day in advance. Store separately in the refrigerator. Assemble and bake just before serving for the best texture.
Lighter Option: For a slightly lighter sauce, substitute half-and-half for the heavy cream and use 2% milk.
Wine Pairing: The dry white wine used in the sauce (like Sauvignon Blanc) makes an excellent pairing for serving. A crisp Chardonnay also complements the rich seafood.

Storage & Reheating Notes

Storage: Due to the bread, this dish is best enjoyed immediately. Leftover filling can be stored in an airtight container in the refrigerator for up to 2 days. Leftover bread bowl will become very soggy.
Reheating Filling Only: Reheat leftover filling gently in a saucepan over low heat, adding a splash of milk or cream to loosen it if necessary. Serve over pasta, rice, or in a fresh bread bowl.

Nutrition Information (per bread bowl, approximate)

Please note: This is a rich, celebratory dish intended for sharing. The nutritional information is a per-bowl estimate, and one bowl can easily serve 2 people as a main course.

Nutrient	Amount
Calories	~1250 kcal
Total Fat	65 g
Saturated Fat	35 g
Cholesterol	380 mg
Sodium	2200 mg
Total Carbs	105 g
Dietary Fiber	5 g
Sugars	15 g
Protein	65 g

Nutritional information is an estimate and varies based on specific ingredients, bread size, and exact quantities used. Sodium content can be moderated by using low-sodium seafood and cheese.

The Last Bite

The Stuffed Seafood Bread Bowl is more than a meal; it’s an event. It marries rustic comfort with coastal elegance, creating a dining moment that is both impressive and invitingly casual. The symphony of textures—the crisp, garlicky bread giving way to the soft, creamy interior, the sweet pop of shrimp, the delicate scallop, and the luxurious crab—is a true delight. While it requires a bit of orchestration, each step is straightforward, and the final result is a guaranteed showstopper that will have everyone gathering around the table, bread pieces in hand, ready to dive into a shared experience of pure, unadulterated seafood bliss. It’s a reminder that the best meals are often those that engage all the senses and turn dinner into a celebration.