Stuffed Seafood Bread Bowl Recipe

If the phrase Stuffed Seafood Bread Bowl doesn’t make your mouth water, you might need a snack before reading this. This comforting, soul-hugging dish brings together rich, creamy seafood soup and a golden, crusty bread bowl think crab dip meets garlic bread, but with shrimp and scallops crashing the party. It’s hearty, it’s indulgent, and best of all, it’s easier than you think to whip up at home.

Whether you’re feeding your hungry crew on a chilly Sunday or planning a casual girls’ night in, this cheesy garlic shrimp bread bowl situation will steal the show. Bonus: it feels like something you’d order from a beachside bistro, minus the price tag or sand in your shoes.

Why You’ll Love This Stuffed Seafood Bread Bowl

There’s something ridiculously satisfying about tearing into a warm garlic bread bowl filled with creamy, seafood-packed goodness. This dish is:

• Perfectly indulgent: Creamy, cheesy, and full of flavor.
• Easy to customize: Use what seafood you have shrimp, scallops, crab, or even a good ol’ seafood mix.
• A crowd-pleaser: Works as a showy dinner or a cozy weeknight treat.
• All-in-one meal: Soup, bread, and flavor all in one beautiful bowl.

How to Make This Creamy Stuffed Seafood Bread Bowl

Let’s break this down step-by-step so you can cook like a pro — no culinary school required.

Step 1: Sauté and Simmer the Base

Start with a generous helping of butter in a pot over medium heat. Add finely chopped onion and let it cook until soft and translucent about 4 minutes. Next comes the minced garlic (don’t skimp here it sets the stage for that dreamy garlic bread bowl flavor).

Sprinkle in the flour and stir it into the butter-onion mix to create a roux this will thicken your soup beautifully. Cook it for a minute or two, just until it loses that raw flour smell.

Now, slowly whisk in your seafood stock (store-bought is fine!) and let everything blend into a smooth base. Add the heavy cream, white wine, Old Bay, smoked paprika, and a pinch of cayenne if you’re feeling spicy.

Step 2: Add the Seafood

Bring the soup to a gentle simmer. Add your peeled shrimp, crab meat, and scallops. These cook fast you only need about 5 minutes. Stir gently to keep the crab chunks whole (because who wants shredded crab when you can have bites of buttery, sweet lump crab?).

Once the seafood is cooked through, toss in the chopped parsley and season with salt and pepper to taste.

Step 3: Prep Your Bread Bowls

While your soup is working its magic, take your crusty bread rolls and cut a wide circle from the top of each one. Hollow out the insides, leaving a thick enough shell to hold the soup without collapsing.

Brush the insides with olive oil and a sprinkle of garlic powder hello, cheesy garlic shrimp bread bowl vibes and pop them into a 375°F oven for about 10 minutes until lightly crispy and golden.

Step 4: Assemble and Serve

Ladle the hot, creamy seafood mixture into each bread bowl and serve immediately. Garnish with extra parsley, maybe a sprinkle of parmesan, and prepare to bask in praise.

Nutrition Facts (Estimated Per Serving)

• Calories: ~540
• Protein: 28g
• Fat: 32g
• Carbohydrates: 38g
• Fiber: 2g
• Sodium: 850mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Cooking Tips for the Best Seafood Bread Bowl Ever

• Don’t overcook the seafood. Shrimp and scallops get rubbery fast 5 minutes simmering is enough.
• Go big on flavor. Feel free to add more garlic or a squeeze of lemon juice to brighten things up.
• Use good bread. Sourdough or rustic artisan rolls hold up best and add great texture.
• Make it cheesy. Stir in shredded gruyère or sharp cheddar at the end for a crab dip bread bowl twist.

Serving Ideas

Pair your stuffed seafood bread bowl with a crisp green salad, a glass of white wine, and maybe a cozy blanket and your favorite reality show. These bowls are rich enough to be the star of the show, but some roasted asparagus or a citrusy slaw wouldn’t hurt as a sidekick.

Make Ahead & Storing Tips

You can make the soup base a day ahead just hold off on adding the seafood until you’re ready to serve so it stays tender. Store leftovers in an airtight container in the fridge for up to 2 days.

To reheat, gently warm the soup on the stovetop over medium-low heat, adding a splash of cream or stock if it thickens too much. Bread bowls don’t freeze well, but the soup sure does store it separately and serve fresh when ready.

A Little Backstory…

This stuffed seafood bread bowl became a regular in our house after a beach vacation where we stumbled across a little shack that served something kind of like it but theirs came in a flimsy paper bowl. Naturally, I went home and said, “What if the bowl… was also garlic bread?” And the rest is delicious history. My husband now refers to it as “That Soup That Changed My Life.” He’s dramatic, but he’s not wrong.

FAQ: Your Questions Answered

Final Thoughts

When it comes to cozy comfort meals that still feel a little fancy, this Stuffed Seafood Bread Bowl is hard to beat. From the rich, savory filling to the garlicky bread bowl that soaks it all up, it’s a dish that brings people together and keeps them coming back for seconds. Whether you’re craving crab dip in a bread bowl or just looking to elevate your next soup night, this one’s a keeper.

✨ Ingredients and exact measurements can be found in the recipe card below. Grab your apron you’ve got some deliciousness to whip up!

Stuffed Seafood Bread Bowl

This rich and creamy Stuffed Seafood Bread Bowl is loaded with shrimp, crab, and scallops — all nestled in a crispy garlic bread bowl. The ultimate cozy comfort food for seafood lovers!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 4 bowls

Calories 540 kcal

Equipment

• Large saucepan
• Oven
• Bread knife

Ingredients

  

For the Soup

• 2 tbsp unsalted butter
• 1 medium onion finely chopped
• 2 garlic cloves minced
• 1/4 cup all-purpose flour
• 3 cups seafood stock
• 1 cup heavy cream
• 1/2 cup dry white wine
• 1 tsp Old Bay seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper optional
• 1/2 lb shrimp peeled and deveined
• 1/2 lb lump crab meat
• 1/2 lb scallops cleaned and patted dry
• 1/4 cup fresh parsley chopped
• salt and pepper to taste

For the Bread Bowls

• 4 crusty bread rolls sourdough or artisan rolls work best
• 2 tbsp olive oil
• 1/2 tsp garlic powder

Instructions

 

• In a large saucepan, melt butter over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Stir in garlic and cook another minute.
• Sprinkle flour over the mixture, stirring constantly for 1–2 minutes to form a roux. Gradually whisk in seafood stock until smooth.
• Add heavy cream, wine, Old Bay, paprika, and cayenne. Simmer for 5 minutes, stirring occasionally.
• Add shrimp, crab meat, and scallops. Simmer gently for about 5 minutes or until seafood is just cooked through.
• Stir in fresh parsley. Season with salt and pepper to taste. Remove from heat and keep warm.
• Preheat oven to 375°F. Cut a wide circle on top of each bread roll and hollow out the inside to make bowls. Brush with olive oil and garlic powder.
• Bake bread bowls for 10 minutes until lightly toasted. Remove and ladle in hot seafood mixture. Serve immediately with optional parmesan garnish.

Notes

To make this more like a crab dip bread bowl, reduce the seafood stock and stir in shredded cheese and cream cheese until thick and scoopable. Great for parties!

Keyword cheesy garlic shrimp bread bowl, crab dip bread bowl, crab dip in bread bowl, garlic bread bowl, seafood bread

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