There's nothing quite like tearing into a warm, crusty bread bowl overflowing with creamy, savory seafood filling. The rich aroma of garlic butter, tender shrimp, and lump crab mingling with bubbling cheese is enough to make your mouth water before the first bite.

I first made this stuffed seafood bread bowl for a cozy weekend dinner, craving something indulgent but still simple to throw together. It’s now one of our go-to comfort meals—perfect for impressing guests or treating yourself after a long week. Creamy, cheesy, and packed with flavor, this recipe checks all the boxes: it's easy, satisfying, and undeniably comforting.

Let’s dive into why this stuffed seafood bread bowl deserves a spot in your regular dinner rotation.

Why You'll Love This Stuffed Seafood Bread Bowl

Get ready to meet your new favorite indulgence. This stuffed seafood bread bowl is more than just comfort food—it’s a full-on flavor experience that’s surprisingly easy to pull off.

First, this recipe is incredibly easy to make. You’re looking at a 30-minute process from start to finish, including prep and bake time. It’s straightforward enough for a weeknight but impressive enough for date night or company.

Next, it’s loaded with creamy, cheesy seafood goodness. We're talking tender shrimp, sweet lump crab, and a luscious garlic cream sauce, all nestled in a hollowed-out crusty bread loaf and topped with melted mozzarella. It’s decadent without being over-the-top.

This dish is also totally customizable. You can swap in scallops, clams, or even imitation crab if that’s what you have. It’s a flexible recipe that plays well with what’s already in your fridge or freezer.

And don’t forget the budget-friendly appeal. While seafood can be pricey, using smaller quantities in a rich, satisfying filling helps stretch it without sacrificing flavor. Plus, the bread bowl doubles as both vessel and side—no need for extras.

If you're craving something cozy, creamy, and just a little bit fancy, keep reading—you're going to love what’s next.

Ingredients Notes

The beauty of this stuffed seafood bread bowl lies in its combination of fresh flavors and comforting textures. Each ingredient is thoughtfully chosen to create a decadent filling that’s perfectly balanced with the crisp, chewy bread.

The bread bowl itself is the foundation of this recipe. I recommend using a round, crusty artisan loaf like sourdough or a rustic Italian boule. You want a sturdy exterior that can hold the creamy filling without getting soggy. Hollow it out gently, leaving about an inch of bread around the sides to soak up the sauce while still holding its shape.

For the seafood, shrimp and lump crab are the stars. Go for small, peeled and deveined shrimp for faster cooking. Lump crab adds a sweet, delicate flavor that pairs beautifully with the shrimp. If you’re using canned or refrigerated crab, just be sure to drain it well.

The creamy base starts with butter, garlic, and heavy cream, creating a luscious sauce that clings to every bite of seafood. I like to add a little grated Parmesan for depth, and a spoonful of cream cheese gives it a silky, rich texture. Don’t forget the salt, pepper, and a touch of Old Bay seasoning for that classic coastal kick.

Mozzarella cheese melts beautifully over the top and adds a gooey, satisfying finish. If you prefer a sharper flavor, try a mix of mozzarella and white cheddar, or even a sprinkle of Gruyère for extra indulgence.

As for tools, all you need is a large skillet for the filling, a baking sheet to support your bread bowl in the oven, and a spoon to hollow out the loaf. Simple, right?

How To Make This Stuffed Seafood Bread Bowl

Making this recipe is easier than you might think, and the payoff is big. You’ll end up with a bubbling, golden-topped bread bowl full of seafood bliss.

Start by preheating your oven to 375°F. While that’s warming up, carefully slice the top off your bread loaf and scoop out the center, creating a well for the filling. Set the hollowed-out loaf on a baking sheet and toast it for 5-7 minutes. This gives it a nice crunch and helps prevent it from getting soggy once filled.

While the bread is toasting, heat a large skillet over medium heat and melt a couple tablespoons of butter. Sauté minced garlic for about a minute until fragrant, then add your shrimp. Cook just until they start turning pink—don’t overdo it, as they’ll finish in the oven. Stir in your crab meat and reduce the heat to low.

Now it’s time to build the sauce. Add a splash more butter if needed, then stir in the cream, cream cheese, and Parmesan. Let everything melt together into a smooth, velvety sauce, seasoning it with salt, pepper, and Old Bay to taste. Let the mixture simmer gently for 2-3 minutes so the flavors can meld.

Remove the bread bowl from the oven and fill it generously with the seafood mixture. Top with shredded mozzarella and return it to the oven. Bake for 10-12 minutes, or until the cheese is melted and bubbling, with golden brown spots on top.

Give it a few minutes to cool slightly before serving—this helps the filling thicken up a bit and keeps everything from spilling out. From start to finish, this recipe takes about 30 minutes and delivers a restaurant-quality dish right at home.

Storage Options

If you happen to have leftovers, you’re in luck—this dish stores and reheats surprisingly well.

To store, scoop any remaining filling into an airtight container and refrigerate for up to 3 days. The bread bowl itself may become soggy, so I recommend enjoying that fresh and just storing the filling separately.

You can also freeze the filling. Once cooled, spoon it into a freezer-safe container and freeze for up to 2 months. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stovetop with a splash of cream or broth to loosen it up.

When it comes to reheating, the stovetop works best for reviving that creamy texture. If you’re in a hurry, you can microwave it in short bursts, stirring in between to keep the sauce from breaking.

While the bread bowl is best fresh from the oven, you can always toast a fresh piece of bread or a roll to scoop up reheated filling if needed.

Variations and Substitutions

This stuffed seafood bread bowl is endlessly customizable, which makes it perfect for using what you’ve got on hand or tailoring it to your tastes.

If you’re not a fan of crab, try substituting scallops or clams. Chopped scallops cook quickly and add a tender, slightly sweet bite. Canned clams are a convenient and flavorful option, too.

Prefer a meat-free version? Go vegetarian by replacing the seafood with sautéed mushrooms, spinach, and artichokes. The creamy base still shines, and you won’t miss the seafood one bit.

Looking to lighten things up? Swap the heavy cream for half-and-half or even evaporated milk. It won’t be quite as rich, but still creamy and satisfying, especially if you boost the flavor with extra garlic or herbs.

Spice things up with a pinch of crushed red pepper flakes or a dash of Cajun seasoning in the sauce. A little heat plays beautifully against the rich, cheesy filling.

And of course, feel free to get creative with the cheese topping. Smoked gouda, sharp white cheddar, or even a little feta can add a fun twist to the flavor profile.

No matter how you customize it, this stuffed seafood bread bowl is an absolute showstopper. Play around with it, make it your own, and don’t be surprised if it becomes a regular request in your kitchen.