Stuffed Seafood Bread Bowl Recipe – Easy Lunch Idea for Seafood Lovers

The first time I tore open a crusty bread bowl and found it brimming with creamy, cheesy seafood goodness, I swear I heard angels sing. You know that moment when the smell of buttery seafood wafts through the kitchen and everyone suddenly “needs” to be near you? That’s this recipe. My stuffed seafood bread bowl recipe is pure lunch magic—golden, comforting, and packed to the brim with shrimp, crab, and scallops. It’s the kind of meal that makes you want to linger at the table, scooping up every last morsel (and maybe even licking the bowl—no judgment). I stumbled on this idea years ago after a beach trip, craving something warm and soul-satisfying but not fussy. Bread bowls always give a meal that wow factor, and let’s face it, anything with seafood feels like a treat. Plus, you get to eat the bowl. That’s a win in my book.

If you’re a seafood lover—or even just seafood-curious—this stuffed seafood bread bowl recipe is here to make lunch the highlight of your day. I’ve made this recipe for family reunions, lazy Sundays, and even quick solo lunches (yes, I’ll happily eat the leftovers straight from the fridge). The best part? It’s surprisingly easy, customizable, and doesn’t require a culinary degree to pull off. I’ve tested this stuffed seafood bread bowl recipe a dozen times, tweaking the fill and cheese levels (I take my cheese ratio seriously!) and perfecting the seasoning so every bite is creamy, savory, and just a little bit decadent. Whether you’re hosting brunch or just want to treat yourself, this is the lunch you’ll crave all week long.

So, grab your favorite sourdough loaves and let’s dive in—because lunch should never be boring, and this seafood bread bowl is anything but. Trust me, once you try it, you’ll never look at regular sandwiches the same way again.

Why You’ll Love This Stuffed Seafood Bread Bowl Recipe

Honestly, I could gush about this stuffed seafood bread bowl all day (and I have, just ask my friends). After years of testing seafood recipes, this one consistently gets rave reviews—so let me tell you exactly why you’ll fall in love with it, too:

• Quick & Easy: Ready in about an hour, making it perfectly doable for a relaxed lunch or an impressive brunch. No crazy prep work or waiting around for dough to rise.
• Simple Ingredients: You probably have most of what you need in your kitchen already, especially if you keep frozen seafood or canned crab on hand. No specialty shopping trips required.
• Ultimate Comfort Food: Creamy, cheesy seafood nestled inside a crusty bread bowl hits all the right notes—rich, savory, and just a little indulgent.
• Perfect for Gatherings: This recipe is a showstopper for family lunches, picnics, or cozy weekends. Everyone gets their own edible bowl, which is just fun! Kids love it, and adults always ask for the recipe.
• Customizable: Swap in your favorite seafood, use a blend of cheeses, or add in extra veggies. You can truly make it your own.
• Hearty & Filling: You won’t be hungry an hour later. The bread soaks up the seafood filling, making every bite substantial and satisfying.

What really sets this stuffed seafood bread bowl apart is the method. I blend the cheeses right into the sauce, so it gets extra creamy and coats every piece of seafood. The bread bowls are lightly toasted before filling, keeping them crisp enough to hold up (no soggy bottoms here!). The seasoning is balanced—enough Old Bay to wake up the seafood, a splash of lemon for brightness, and just a hint of heat if you like it.

This isn’t just another lunch—it’s a mini celebration. Whether you want to impress guests, feed picky eaters, or just treat yourself, this stuffed seafood bread bowl recipe brings everyone to the table. It’s the kind of dish you’ll want to make again and again, and honestly, that’s the best kind of recipe.

Ingredients Needed for Stuffed Seafood Bread Bowl

This stuffed seafood bread bowl recipe uses easy-to-find, flavorful ingredients—nothing fussy, just pure comfort. Here’s what you’ll need (and some handy tips to get the best results):

• 4 small round sourdough bread loaves (about 5-6 inches each, for individual bowls; use whole wheat for a nuttier flavor)
• 2 tablespoons (28g) unsalted butter (for sautéing and richness)
• 1 small yellow onion, finely diced (adds sweetness and depth)
• 2 garlic cloves, minced (can’t skip the garlic in a seafood dish!)
• 1/2 cup (120ml) heavy cream (for the creamiest filling—sub with half-and-half for lighter texture)
• 1/2 cup (120ml) milk (whole or 2% works; plant-based milk is fine if unsweetened)
• 1/2 cup (60g) shredded mozzarella cheese (melty and mild)
• 1/2 cup (60g) shredded cheddar cheese (sharp flavor punch)
• 1/2 pound (225g) cooked shrimp, peeled and chopped (fresh or frozen; I often use wild-caught for more flavor—just thaw before using)
• 1/2 pound (225g) lump crab meat (canned, fresh, or imitation all work. Phillips or Chicken of the Sea are go-tos in my kitchen.)
• 1/2 cup (60g) cooked bay scallops (or sub with extra shrimp if you can’t find scallops)
• 1/4 cup (25g) diced red bell pepper (for color and crunch)
• 1/4 cup (25g) chopped green onion (fresh flavor boost)
• 1 tablespoon (15ml) lemon juice (fresh is best—adds brightness and balances richness)
• 1 teaspoon Old Bay seasoning (classic seafood seasoning—don’t skip it! Use Cajun for more kick.)
• 1/4 teaspoon cayenne pepper (optional) (for heat; add more if you like it spicy)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons (8g) fresh parsley, chopped (for garnish and freshness)

Ingredient Tips:

• If you’re using frozen seafood, thaw it fully and pat dry to avoid watering down the filling.
• Feel free to toss in leftover cooked fish or even canned salmon for a twist.
• For dairy-free: Use vegan cheese shreds and plant-based milk/cream. The taste will be a bit different, but still delicious.

Optional add-ins: A handful of baby spinach, diced celery, or even a spoonful of hot sauce if you like a little extra zing. The bread bowl base is super forgiving—try what you love!

Equipment Needed

• Baking Sheet – Lined with parchment or foil for easy cleanup.
• Large Skillet or Sauté Pan – For cooking the seafood filling. I use a heavy-bottomed pan for even heat.
• Sharp Knife and Cutting Board – To prep veggies and hollow out bread bowls.
• Mixing Spoon or Spatula – A wooden or silicone spoon works great for stirring the creamy filling.
• Measuring Cups and Spoons – For accuracy (especially with liquids and seasonings).
• Small Ladle or Scoop – Makes filling the bread bowls neat and easy.

If you don’t have a skillet, a medium saucepan works fine—just watch for hot spots. I’ve even made these using a toaster oven and a cast iron pan (camping style!). For the bread, a good serrated knife helps slice off the top cleanly. Don’t stress about fancy tools—this recipe is forgiving. And if you’re working on a budget, thrift store pans or dollar-store utensils totally get the job done (I’ve been there!). Just wash everything well, especially after seafood prep, to keep flavors fresh batch after batch.

Preparation Method: How to Make the Best Stuffed Seafood Bread Bowl

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Prepare Bread Bowls: Using a sharp serrated knife, slice the top off each sourdough loaf. Gently hollow out the center, leaving about a 1-inch wall. (Tip: Save the bread insides for dipping or breadcrumbs.) Place hollowed bowls and tops on the baking sheet.
3. Sauté Aromatics: In a large skillet over medium heat, melt 2 tablespoons (28g) unsalted butter. Add 1 small diced onion and cook 3-4 minutes, stirring, until translucent. Add 2 minced garlic cloves and cook for another minute—don’t let it burn! (You’ll smell that sweet garlic-y goodness.)
4. Create Creamy Base: Pour in 1/2 cup (120ml) heavy cream and 1/2 cup (120ml) milk. Bring to a gentle simmer, stirring often. Add 1/2 cup (60g) each of shredded mozzarella and cheddar cheese. Stir until cheeses melt and the mixture is smooth—about 2-3 minutes. If it looks too thick, add a splash more milk.
5. Add Seafood and Veggies: Stir in 1/2 pound (225g) cooked, chopped shrimp, 1/2 pound (225g) crab meat, and 1/2 cup (60g) cooked bay scallops. Mix in 1/4 cup (25g) diced red bell pepper and 1/4 cup (25g) chopped green onion. Cook for 2 minutes, just to warm everything through. (Don’t overcook, or the seafood can turn rubbery.)
6. Season the Filling: Add 1 tablespoon (15ml) lemon juice, 1 teaspoon Old Bay seasoning, 1/4 teaspoon cayenne pepper (if using), and salt and black pepper to taste. Give it a taste—add more lemon or seasoning if needed. (It should

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