Stuffed Seafood Bread Bowl

This rich stuffed seafood bread bowl satisfies all my cravings for cozy, elegant comfort food. Brimming with shrimp, crab, scallops, savory garlic, and a blanket of molten cheese, it turns a simple loaf into an impressive appetizer or main for gatherings big or small.

I first made this for a family movie night and by the end, everyone was scraping the bowl for more. Now I get requests to bring this to every potluck.

Ingredients

• Crusty round bread bowl: Select a sturdy bread like sourdough for maximum crunch and no sogginess
• Shrimp: Look for medium or large shrimp that are peeled and deveined for ease and tenderness
• Crab meat: Choose lump or claw meat for flavor Avoid imitation for best taste
• Scallops: Bay scallops are sweet and bite-sized Use fresh or thoroughly thawed frozen
• Butter: Adds richness and helps the aromatics bloom Use unsalted for control
• Garlic: Minced for bold flavor Fresh cloves make a difference
• Shallot: Finely chopped for a delicate onion savor Choose firm, dry bulbs
• Heavy cream: Makes the filling luscious Use the real thing for the proper texture
• Cream cheese: Adds creamy body and tang Choose full fat for best melt
• Parmesan cheese: For complexity and salty bite Grate it fresh if you can
• Mozzarella cheese: Melts to ooey gooey perfection Pre-shredded is convenient
• Lemon juice: Brightens the seafood flavors Freshly squeezed if possible
• Fresh parsley: Chopped for color and a clean finish Flat-leaf holds up best
• Salt and pepper: Essential to enhance every layer Taste as you go for balance

Step-by-Step Instructions

Prepare the Bread Bowl:

Preheat your oven to three seventy five degrees. Slice the top off your bread loaf then use your hands to gently scoop out the inside to form a thick shell. Place the hollowed out bread on a baking sheet and toast for eight to ten minutes so the edges are crisped but not dry

Sauté the Aromatics:

While the bread toasts melt butter in a large skillet over medium heat. Add garlic and shallot then cook for about two minutes stirring often until soft and fragrant. This step starts your flavor base

Cook the Seafood:

Stir in the shrimp and scallops. Sauté for three minutes or until the shrimp turn pink and scallops become opaque and tender. Add crab meat last since it only needs heating Stir the mixture gently so delicate crab pieces do not break apart

Make the Creamy Sauce:

Turn the heat low. Pour in the heavy cream then add cream cheese letting it melt completely as you stir. Add lemon juice and season with salt and pepper Stir until the cheese has melted and the sauce is smooth and silky but not boiling

Add the Cheese:

Mix in half of the grated Parmesan and mozzarella. Let it melt into the seafood mixture stirring slowly This thickens the sauce so it will hold in the bread

Fill and Top the Bread Bowl:

Remove the toasted bread shell from the oven and spoon the creamy seafood mixture inside. Use all of it and heap up over the rim if you like. Sprinkle the rest of the cheese over the top for a golden finish

Bake Until Bubbling:

Return the filled bread bowl to the oven and bake for twelve to fifteen minutes The cheese will be bubbling and the top should be deeply golden

Garnish and Serve:

Take the hot seafood bread bowl out and scatter fresh parsley over the top. Slice into wedges or scoop out spoonfuls for serving Enjoy while warm and melty

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I am always amazed by how much flavor the lemon juice brings Everything tastes brighter and even picky eaters never skip the parsley on top My kids love helping hollow the bread for this one

Storage Tips

Once baked this bread bowl is best eaten right away for optimum crunch If you have leftovers wrap them tightly in foil and refrigerate for up to two days To reheat place in a moderate oven covered with foil until hot

Ingredient Substitutions

You can swap in cooked lobster meat or firm white fish for any of the seafood Gruyere or fontina cheese also melt beautifully in place of mozzarella For a lighter filling use half and half instead of full cream though texture will be less thick

Serving Suggestions

Slice the bread bowl into wedges or serve with a spoon for scooping Pairs wonderfully with a crisp green salad or a simple citrusy slaw Turn leftovers into an open faced sandwich by toasting slices in the oven

Cultural Context

Bread bowls are a fun and practical way to serve hearty fillings like chowders or creamy dips In coastal American cities seafood bread bowls show up at fish shacks and brunch spots This recipe is inspired by both New England chowders and classic party dips

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Frequently Asked Questions

→ Can I use different seafood in this bread bowl?

Yes, you can substitute or mix in other seafood such as lobster, clams, or white fish based on your preference or availability.

→ How do I prevent the bread bowl from getting soggy?

Lightly toasting the hollowed bread bowl before adding the seafood filling helps maintain its structure and prevents sogginess.

→ Can the seafood filling be prepared in advance?

Absolutely. You can make the filling ahead, refrigerate it, and bake it in the bread bowl just before serving.

→ What side dishes pair well with this bread bowl?

Fresh salads, roasted vegetables, or a light soup complement the richness of the seafood and cheese filling.

→ Is it possible to make this dish spicier?

For extra heat, add a pinch of cayenne or red pepper flakes to the seafood mixture while cooking.

→ Can I use pre-cooked or frozen seafood?

Yes, just ensure frozen seafood is thawed and well-drained, and pre-cooked items are gently heated to avoid overcooking.