There are some recipes that just scream „special occasion,“ and this stuffed seafood bread bowl is definitely one of them. Imagine pulling a warm, golden-brown loaf of bread from the oven, its center filled with a ridiculously creamy, cheesy, and savory seafood dip. The aroma alone is enough to make everyone gather in the kitchen! This isn’t just an appetizer; it’s an experience.
I first made a version of this for a family get-together a few years back, and it vanished in minutes. Since then, I’ve perfected the balance of creamy, savory, and fresh flavors to create a recipe that’s truly foolproof. Whether you need a show-stopping centerpiece for a party or a cozy, indulgent treat for a night in, this cheesy seafood dip baked right into its own edible bowl is guaranteed to be a hit. We’ll walk through every simple step, so you can serve it with confidence and soak up all the compliments!
Why You’ll Fall in Love with This Recipe
This isn’t just another dip; it’s the centerpiece of your appetizer spread. From the crusty bread to the bubbly, cheesy filling, every bite is pure comfort.
- The Ultimate Crowd-Pleaser: Seriously, who can resist a warm, creamy dip loaded with shrimp and crab? It’s the first thing to disappear at every party.
- Surprisingly Simple: It looks incredibly impressive, but the steps are super easy to follow. You basically mix, fill, and bake. That’s it!
- Perfectly Creamy & Cheesy: We’re using a trio of cream cheese, mayonnaise, and sour cream for the ultimate creamy base, plus two kinds of cheese for that glorious, bubbly top.
- Edible Bowl = Less Cleanup! The best part? You can eat the bowl! Serve the dip with the toasted bread pieces you scooped out. It’s genius.
Ingredients You’ll Need
The ingredients are simple and easy to find at your local grocery store. For the best flavor, I recommend using good-quality seafood.
For the Seafood Filling:
- 1 (1-pound / 450g) round loaf of sourdough or other crusty bread
- 8 ounces (225g) cream cheese, softened to room temperature
- 1/2 cup (115g) mayonnaise
- 1/4 cup (60g) sour cream
- 1 cup (110g) cooked shrimp, peeled, deveined, and roughly chopped
- 6 ounces (170g) lump crab meat, picked over for shells
- 1 cup (112g) shredded mozzarella cheese, divided
- 1/4 cup (25g) grated Parmesan cheese
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for garnish
- 2 tablespoons unsalted butter, melted
Equipment List:
- Baking sheet
- Large mixing bowl
- Serrated bread knife
- Spatula
Time Breakdown
This recipe comes together faster than you’d think!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Step-by-Step Instructions
Ready to make the best stuffed seafood bread bowl ever? Let’s do it!
Step 1: Prepare Your Bread Bowl First things first, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Using a serrated knife, slice off the top 1-2 inches of your bread loaf. Set the „lid“ aside. Now, carefully hollow out the center of the loaf, leaving about a 1-inch thick wall all around. Be gentle to avoid piercing the bottom or sides! Tear the bread you removed into bite-sized pieces.
Step 2: Toast the Bread Pieces Place the hollowed-out bread bowl, the lid, and the bread pieces onto the prepared baking sheet. Brush the inside of the bowl and all the bread pieces with the melted butter. Bake for 10-12 minutes, or until the bread pieces are golden and lightly toasted. Remove from the oven and set aside.
Step 3: Mix the Creamy Seafood Filling In a large bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix with a spatula until smooth and well-combined. It’s super important your cream cheese is soft to avoid lumps!
Now, gently fold in the chopped shrimp, lump crab meat, 1/2 cup of the mozzarella cheese, Parmesan cheese, sliced green onions, minced garlic, lemon juice, Worcestershire sauce, Old Bay seasoning, and black pepper. Stir until everything is just combined—try not to break up that lovely lump crab meat too much.
Step 4: Fill and Bake Spoon the seafood mixture evenly into the toasted bread bowl. It should be nice and full! Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
Place the filled bread bowl back on the baking sheet and bake for 20-25 minutes, or until the filling is hot and the cheese on top is bubbly and lightly golden.
Step 5: Garnish and Serve Immediately Carefully remove the bread bowl from the oven. Let it cool for just a few minutes, as the filling will be very hot. Garnish generously with fresh parsley, place the toasted lid alongside, and arrange the toasted bread pieces around the bowl for dipping. Dive in and enjoy!
Pro Tips, Notes, & Variations
- Soften the Cream Cheese: Don’t skip this! Room temperature cream cheese is the key to a smooth, lump-free dip. Set it on the counter for an hour before you start.
- Don’t Overmix: When you add the crab meat, fold it in gently. You want to keep those delicious chunks intact for the best texture.
- Ingredient Swaps: Feel free to get creative! You can use imitation crab meat if you prefer. For cheeses, Gruyère or Monterey Jack would also be delicious.
- Add Some Spice: If you like a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the dip in an oven-safe dish and bake at 350°F (175°C) until warm. The bread bowl is best eaten fresh.
The Ultimate Creamy Stuffed Seafood Bread Bowl
Ingredients
- 8 oz 225g cream cheese, softened
- 1/2 cup 115g mayonnaise
- 1/4 cup 60g sour cream
- 1 cup 110g cooked shrimp, chopped
- 6 oz 170g lump crab meat
- 1 cup 112g shredded mozzarella cheese, divided
- 1/4 cup 25g grated Parmesan cheese
- 3 green onions sliced
- 2 cloves garlic minced
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning
- 1/4 tsp black pepper
- 2 tbsp unsalted butter melted
- 2 tbsp chopped fresh parsley for garnish
Instructions
- First things first, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. Using a serrated knife, slice off the top 1-2 inches of your bread loaf. Set the "lid" aside. Now, carefully hollow out the center of the loaf, leaving about a 1-inch thick wall all around. Be gentle to avoid piercing the bottom or sides! Tear the bread you removed into bite-sized pieces.
- Place the hollowed-out bread bowl, the lid, and the bread pieces onto the prepared baking sheet. Brush the inside of the bowl and all the bread pieces with the melted butter. Bake for 10-12 minutes, or until the bread pieces are golden and lightly toasted. Remove from the oven and set aside.
- In a large bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix with a spatula until smooth and well-combined. It’s super important your cream cheese is soft to avoid lumps! Now, gently fold in the chopped shrimp, lump crab meat, 1/2 cup of the mozzarella cheese, Parmesan cheese, sliced green onions, minced garlic, lemon juice, Worcestershire sauce, Old Bay seasoning, and black pepper. Stir until everything is just combined—try not to break up that lovely lump crab meat too much.
- Spoon the seafood mixture evenly into the toasted bread bowl. It should be nice and full! Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.Place the filled bread bowl back on the baking sheet and bake for 20-25 minutes, or until the filling is hot and the cheese on top is bubbly and lightly golden.
- Carefully remove the bread bowl from the oven. Let it cool for just a few minutes, as the filling will be very hot. Garnish generously with fresh parsley, place the toasted lid alongside, and arrange the toasted bread pieces around the bowl for dipping. Dive in and enjoy!
Notes
- Be gentle when mixing in the crab meat to keep the lumps intact.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven.
- For a spicy kick, add a pinch of cayenne pepper or a dash of hot sauce.
Frequently Asked Questions (FAQ)
1. Can I make this stuffed seafood bread bowl ahead of time? Yes! You can prepare the seafood filling up to 24 hours in advance. Store it in an airtight container in the refrigerator. When you’re ready to serve, simply toast the bread bowl, fill it, and bake as directed. You may need to add 5-10 minutes to the baking time since the filling will be cold.
2. What is the best kind of bread to use for a bread bowl? A sturdy, crusty bread is essential so it doesn’t get soggy. Sourdough is my favorite because its tangy flavor complements the seafood beautifully. A round pumpernickel or any rustic artisan-style boule will also work wonderfully.
3. Can I use frozen or canned seafood for this recipe? Absolutely. If using frozen cooked shrimp, make sure it’s fully thawed and pat it very dry with paper towels to remove excess moisture. For canned crab meat, drain it well before using. The key is to remove as much water as possible to prevent a runny dip.
Happy Cooking! I hope you love this stuffed seafood bread bowl as much as I do. If you make it, I’d love to see it! Tag me on social media or leave a comment below with your photos. Don’t forget to pin this recipe to your appetizer board for your next get-together!
Looking for more amazing appetizers? Try my Buona Beef Tuna Genovese Copycat Recipe.