Description
This stuffed seafood bread bowl is the ultimate lunch for seafood lovers, featuring a creamy, cheesy seafood filling baked inside a crusty sourdough bread bowl. It’s comforting, crowd-pleasing, and surprisingly easy to make.
Ingredients
Scale
- 4 small round sourdough bread loaves (about 5–6 inches each)
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 pound cooked shrimp, peeled and chopped
- 1/2 pound lump crab meat
- 1/2 cup cooked bay scallops
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onion
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or foil.
- Cut the tops off the bread bowls and hollow out the centers, leaving a 1-inch wall. Set aside.
- Melt butter in a large skillet over medium heat. Add onion and cook 3-4 minutes until translucent. Stir in garlic and cook 1 minute.
- Pour in heavy cream and milk. Stir in mozzarella and cheddar. Cook, stirring, until cheese is melted and sauce is smooth.
- Add shrimp, crab, scallops, red pepper, and green onion. Stir well. Add lemon juice, Old Bay, cayenne, salt, and pepper. Cook 2 minutes.
- Fill each bread bowl with the seafood mixture. Place filled bowls on the baking sheet.
- Bake for 15-18 minutes or until the tops are golden and centers are bubbly.
- Garnish with fresh parsley and serve warm.
Notes
For best results, use fresh or well-drained thawed seafood. The filling can be customized with extra veggies or different cheeses. Save the bread insides for dipping or breadcrumbs. For a lighter version, substitute half-and-half for heavy cream. To make dairy-free, use vegan cheese and plant-based milk/cream.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bread bowl
- Calories: 540
- Sugar: 4
- Sodium: 950
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 45
- Fiber: 3
- Protein: 28
Keywords: stuffed seafood bread bowl, seafood lunch, easy bread bowl recipe