That feeling when you want something warm, cheesy, and amazing, but you’re tired of the same old stuff? This is the answer.
We’re talking about a creamy, savory seafood filling baked inside its own edible bowl.
It looks like you spent hours in the kitchen, but it’s actually pretty simple. Trust me, you can do this. Let’s get cooking.
What You’ll Need
For the Bread Bowls:
- 4 round, crusty bread rolls (sourdough or brioche work great)
- 2 tablespoons melted butter
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
For the Seafood Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 cup cooked shrimp, peeled and chopped
- 1/2 cup lump crab meat, picked over for shells
- 1/4 cup chopped green onions
- Salt and black pepper to taste
Pro Tips
Before you start, here are a few things I’ve learned over the years that really help.
- Toast the Inside: After you scoop out the bread, brush the inside with a little garlic butter and toast it for a few minutes. This creates a barrier so your bread bowl doesn’t get soggy.
- Don’t Overmix: When you add the crab and shrimp, fold them in gently. If you mix too hard, the delicate seafood will break apart into mush.
- Use Room Temp Cream Cheese: Make sure your cream cheese is soft. If it’s cold, your filling will be lumpy, and nobody wants that. Just leave it on the counter for about 30 minutes before you start.
| Recipe Snapshot | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings | 4 people |
Tools You’ll Use
- Baking sheet
- Large skillet
- Mixing bowl
- Knife and cutting board
- Serrated knife (for cutting bread)
- Spoon
Substitutions and Variations
Don’t have something on the list? No problem. Cooking is all about making it your own.
- Seafood: You can swap the shrimp or crab for cooked lobster, scallops, or even smoked salmon. Just make sure it’s cooked and chopped.
- Cheese: Feel free to add other cheeses. A little shredded mozzarella or Monterey Jack on top before baking adds a great cheese pull.
- Veggies: You can add some finely chopped bell peppers or a handful of fresh spinach to the filling for extra color and nutrients. Sauté them with the onion.
| Seafood Swaps | |
|---|---|
| Shrimp | Bay Scallops |
| Crab | Cooked Lobster |
| Either | Smoked Salmon |
Make-Ahead Tips
You can make the seafood filling a day ahead of time.
Just cover it and keep it in the fridge. When you’re ready to eat, scoop it into your prepared bread bowls and bake as directed. You might need to add 5 minutes to the baking time since the filling is cold.
Instructions
Prep the Bread Bowls
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cut a thin slice off the top of each bread roll. Set the “lids” aside.
Step 3: Scoop out the soft bread from the inside of each roll, leaving about a 1/2-inch wall. Don’t throw away the insides! You can make croutons later.
Step 4: Mix the melted butter, minced garlic, and parsley. Brush this mixture on the inside of the bread bowls and on the top lids.
Step 5: Place the bowls and lids on a baking sheet and bake for 5-7 minutes, until lightly toasted.
Make the Seafood Filling
Step 1: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
Step 2: Add the minced garlic and cook for another minute until you can smell it. Then remove the skillet from the heat.
Step 3: In a large bowl, mix the softened cream cheese, mayonnaise, Parmesan, lemon juice, and Old Bay seasoning until smooth.
Step 4: Add the cooked onion and garlic, shrimp, crab meat, and green onions. Gently fold everything together. Season with salt and pepper.
Assemble and Bake
Step 1: Spoon the seafood mixture evenly into each toasted bread bowl.
Step 2: Place the filled bowls back on the baking sheet.
Step 3: Bake for 15-20 minutes, or until the filling is hot and bubbly. Place the bread lids on the baking sheet for the last 5 minutes to warm them up.
Step 4: Serve immediately with the lids on the side or on top.
| Flavor Add-ins | |
|---|---|
| Spice | Dash of Cayenne |
| Herb | Fresh Dill |
| Savory | Worcestershire |
Nutrition and Pairings
This is a rich dish, so you don’t need much on the side. A simple green salad with a light vinaigrette is perfect. It cuts through the creaminess. For drinks, a crisp white wine like a Sauvignon Blanc works really well.
For a lighter version, you can use low-fat cream cheese and mayonnaise. You can also find gluten-free bread rolls that work just as well. The nutritional info can change based on your ingredients, but this is a general idea.
Leftovers and Storage
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days.
To reheat, I suggest the oven or an air fryer at 350°F (175°C) for about 10 minutes. The microwave will make the seafood tough and the bread soggy, so try to avoid it.
FAQs
Q1. Can I use frozen seafood?
Ans: Yes, absolutely. Just make sure it’s fully thawed and you pat it very dry with paper towels before chopping and adding it to the filling. Extra water will make the dip runny.
Q2. My filling seems too thin. How can I fix it?
Ans: Your cream cheese might have been too soft or your seafood might have been wet. You can fix this by adding a bit more Parmesan cheese or a tablespoon of flour to help thicken it up.
Q3. What’s the best kind of bread to use?
Ans: You need a bread with a firm, crusty exterior so it holds its shape. Sourdough boules, ciabatta rolls, or any other crusty artisan roll are great choices. Avoid soft dinner rolls.
Wrapping Up
This stuffed seafood bread bowl is one of those meals that makes everyone happy. It’s creamy, comforting, and feels a little bit special.
Give this recipe a try next time you want to make something delicious.
Let me know how it turns out in the comments below. I love hearing about your kitchen adventures
