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Fresh Irresistible Stuffed Seafood Bread Bowls

Enjoy crispy, golden bread bowls filled with succulent seafood and vibrant flavors, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 540
Ingredients Method Notes

Ingredients
  

Bread Bowls
  • 4 pieces large bread bowls (sourdough or ciabatta)
Seafood Filling
  • 1 pound shrimp, peeled and deveined
  • 1 cup crab meat (fresh or canned) check the label for quality
  • 1 cup diced bell peppers (red, yellow, and green) for color
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 cup heavy cream or coconut cream for a lighter option
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper to taste
Garnish
  • Fresh parsley chopped for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Carefully hollow out the bread bowls by cutting a circle on top and scooping out the insides, leaving about 1/2-inch of bread around the edges. Set aside.
Cooking the Seafood
  1. In a large skillet over medium heat, add a dash of oil and sauté the onion and garlic until fragrant.
  2. Toss in the shrimp and cook for about 3-5 minutes until pink, then add the crab meat.
Making the Filling
  1. Pour in the heavy cream and stir well.
  2. Mix in the bell peppers, Old Bay seasoning, salt, and pepper. Allow it to simmer for 5-7 minutes until the mixture thickens slightly.
Final Assembly
  1. Stir in the mozzarella cheese until melted and well combined.
  2. Spoon the seafood mixture into the hollowed bread bowls, packing them generously.
  3. Place them on a baking sheet and bake in the preheated oven for 15-20 minutes, until the bread is crisp and the filling is bubbling.
Serving
  1. Remove from the oven, sprinkle with fresh parsley, and serve with lemon wedges on the side.

Notes

Substitutions: If you’re not a fan of shrimp or crab, feel free to use other seafood like fish fillets or a plant-based seafood alternative! Timing: Prep ingredients ahead of time to streamline the cooking process. Don't overfill the bread bowls; that can cause them to overflow during baking. Leftover stuffed bread bowls can be stored in the refrigerator for up to 2 days. To reheat, place them back in a preheated oven at 350°F (175°C) for about 10 minutes.