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Stuffed Seafood Bread Bowl: creamy coastal comfort baked in a crusty loaf

Few dishes feel as indulgent—and as weeknight‑friendly—as a hot, cheesy seafood filling tucked inside a golden bread bowl. This Stuffed Seafood Bread Bowl delivers briny sweetness from shrimp, scallops, and crab, all wrapped in a silky cream sauce, then blanketed with mozzarella and baked until bubbly. It’s part showstopper, part comfort food: think seaside café vibes with just the right amount of ooze.

In this post you’ll find the original, unaltered recipe (exact ingredients and steps), followed by chef’s notes, cues for doneness, serving ideas, storage guidelines, and answers to common questions. Use the extras to perfect your technique without changing what makes this recipe so satisfying.

Why this recipe works

The bread bowl as cookware: A sturdy sourdough or artisan loaf crisps in the oven and stays tender inside, acting as both serving vessel and edible “crust.”
Quick sear on seafood: Brief cooking (2–3 minutes) keeps shrimp and scallops tender and juicy.
A classic cream base: A simple roux (butter + flour) stabilizes the heavy cream so the sauce thickens smoothly and carries the flavor of garlic and Parmesan.
Two-cheese layering: Mozzarella melts into satisfying stretch; Parmesan adds salty, savory depth.

The recipe (unchanged)

Keep this section as your printable card or recipe block—ingredients and instructions are exactly as provided.

Stuffed Seafood Bread Bowl

Ingredients

1 large crusty bread bowl (sourdough or artisan style)
2 tbsp unsalted butter
3 cloves garlic, minced
½ lb shrimp, peeled and deveined
½ lb scallops
½ cup crab meat (fresh or imitation)
1 cup heavy cream
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 tbsp all-purpose flour
1 tbsp olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions
Prep the bread bowl:
Preheat your oven to 375°F (190°C). Slice off the top of the bread bowl and scoop out the soft center, leaving a nice sturdy shell to hold all that creamy goodness. Set it aside.

Cook the seafood:
In a skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add shrimp and scallops, season lightly with salt and pepper, and cook for 2–3 minutes — just until they turn pink and tender. Stir in the crab meat, then remove everything from the pan and set it aside.

Make the creamy sauce:
In the same skillet, melt the remaining butter and sauté the garlic until fragrant (that smell alone will make your kitchen feel like a little seaside café). Stir in the flour and cook for about a minute. Slowly whisk in the heavy cream until smooth, then add Parmesan cheese and keep stirring until the sauce thickens into silky perfection.

Combine the magic:
Gently fold the cooked seafood into the sauce, coating every piece in that luscious creaminess.

Assemble the bread bowl:
Sprinkle half the mozzarella cheese inside the hollowed bread. Pour in the seafood mixture, then top with the remaining mozzarella.

Bake to golden bliss:
Place the bread bowl on a baking sheet and bake for 10–12 minutes — just until the cheese is bubbly and the edges are beautifully golden.

Garnish and serve:
Finish with a sprinkle of fresh parsley. Serve it warm, ideally with a spoon (and maybe a piece of that toasted bread lid for dipping).

Chef’s notes & success cues (without changing the recipe)

Seafood doneness:
- Shrimp should curl into a loose “C” and turn opaque pink. Tight “O” shapes usually mean overcooked.
- Scallops go from translucent to opaque and spring back gently when pressed.
- Add crab just to warm through; it’s delicate.
Silky sauce every time:
- Cook the flour about 1 minute to remove raw flavor, but don’t let it brown.
- Whisk in the cream slowly to avoid lumps. The sauce should coat the back of a spoon and leave a clean line when you run a finger through it.
Bread bowl integrity:
- Leave about ¾–1 inch (2–2.5 cm) of bread wall to prevent leaks.
- Toast the removed bread “lid” and torn interior pieces on the same sheet to make built‑in dippers.
Cheese layering logic:
- A base layer of mozzarella inside the bowl helps create a barrier so the filling stays put and the bread doesn’t get soggy.

Ingredient spotlight

Shrimp & scallops: Choose similar‑sized pieces so they cook evenly. Pat dry before searing to encourage light browning.
Crab meat: Fresh or imitation both work here; drain well to keep the sauce thick and creamy.
Heavy cream: Use full‑fat cream for the most stable sauce.
Sourdough/artisan loaf: Look for a dense, crusty round with a firm exterior. That structure makes a big difference after baking.
Parmesan + mozzarella: Parmesan seasons the sauce; mozzarella delivers the melt.

Timeline & pacing

Prep bread bowl: 5 minutes
Sear seafood + warm crab: 3–5 minutes
Make sauce & combine: 6–8 minutes
Assemble & bake: 10–12 minutes
Total, about: 25–30 minutes (oven‑dependent)

Serving ideas (that keep the recipe as‑is)

Spoon into bowls alongside the bread bowl centerpiece for easy shared portions.
Add simple sides that won’t compete: lightly dressed greens, roasted asparagus, or a lemony cucumber salad.
For beverages: crisp whites (Albariño, Pinot Grigio), light‑bodied sparkling wine, or a citrus‑forward iced tea complement the richness.

Storage & reheating

Store: Cool leftovers; refrigerate in an airtight container up to 2 days. The bread bowl itself softens in the fridge, so transfer the filling to a separate container if storing.
Reheat: Low and slow on the stovetop over medium‑low heat, stirring gently. Add a splash of cream if needed to loosen the sauce. Avoid boiling, which can cause separation.

Troubleshooting

Sauce too thin? Simmer a minute longer, stirring. The flour/cream base will thicken as moisture evaporates.
Sauce too thick? Whisk in small splashes of cream until glossy and pourable.
Cheese browning too fast? Tent loosely with foil for the last few minutes of baking.

FAQs

Can I use frozen seafood?
Yes—thaw completely in the refrigerator and pat very dry before cooking to avoid a watery sauce.

What should I do with the scooped‑out bread?
Toast it on the baking sheet during the final bake and use as dippers.

Is imitation crab okay?
It works in this recipe. Drain well and fold in gently during the seafood step.

Copy‑paste SEO description (for your blog’s meta tag)

A creamy trio of shrimp, scallops, and crab tucked into a crusty sourdough bread bowl, topped with mozzarella, and baked until golden and bubbly—an impressive, 30‑minute seafood centerpiece.