Dive into the comforting decadence of a Delightful Stuffed Seafood Bread Bowl, a Creamy Seafood Appetizer featuring a warm, crusty bread bowl filled with a rich shrimp and crab filling. Perfect for a showstopping appetizer or a cozy main dish, this recipe blends creamy textures with savory flavors. Serve a Delightful Stuffed Seafood Bread Bowl at your next gathering and watch it steal the show!
Why You’ll Love Delightful Stuffed Seafood Bread Bowl
I absolutely love this recipe for its combination of textures and flavors. The Delightful Stuffed Seafood Bread Bowl is a Creamy Seafood Appetizer that pairs a crispy, golden bread bowl with a luscious seafood filling, enhanced by Parmesan and Old Bay seasoning. It’s an impressive yet easy dish, perfect for holidays, dinner parties, or a special family meal. The interactive fun of scooping creamy filling with bread makes it a crowd favorite every time.
Ingredients for Delightful Stuffed Seafood Bread Bowl
Here’s what you’ll need for Delightful Stuffed Seafood Bread Bowl (serves 4):
- 4 small round sourdough bread bowls (about 6 inches each)
- ½ lb shrimp, peeled and deveined
- ½ lb crab meat, shredded
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 1 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- ¼ tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 1 tbsp lemon juice
Equipment
- Baking sheet
- Large skillet
- Knife
- Spoon or scoop
- Mixing bowl
Ingredient Tips
- Bread Bowls: Sourdough for flavor; ensure they’re sturdy to hold filling.
- Seafood: Fresh or frozen (thawed) shrimp and crab work; pat dry to avoid excess liquid.
- Heavy Cream: Use full-fat for richness; half-and-half for a lighter option.
- Old Bay: Adjust to taste for classic seafood flavor.
- Parsley: Fresh for brightness; substitute with chives if needed.
Directions for Delightful Stuffed Seafood Bread Bowl
Let’s create this irresistible Delightful Stuffed Seafood Bread Bowl!
Preheat and Prep Bread Bowls
- I preheat the oven to 375°F (190°C).
- I slice the top off each of 4 sourdough bread bowls and hollow out the centers, leaving a 1-inch border to hold the filling.
- I set the tops aside for dipping and place the bowls on a baking sheet.
Cook the Seafood
- In a large skillet, I heat 1 tbsp olive oil over medium heat.
- I add 1 chopped onion and 2 minced garlic cloves, sautéing for 2–3 minutes until softened.
- I add ½ lb shrimp and cook for 2–3 minutes until pink and opaque, then remove and chop into small pieces.
- I add ½ lb crab meat to the skillet and cook for 2 minutes until heated through.
Make the Creamy Filling
- I lower the heat and pour in ½ cup heavy cream, stirring to combine.
- I add ¼ cup grated Parmesan, ¼ cup breadcrumbs, 1 tsp Old Bay seasoning, ¼ tsp cayenne pepper (if using), 1 tbsp lemon juice, and a pinch of salt and pepper.
- I stir until smooth and heated through, then fold in the chopped shrimp and crab meat. I remove the skillet from heat.
Stuff and Bake
- I spoon the seafood mixture into the hollowed-out bread bowls, packing it gently to fill.
- I bake the stuffed bowls for 15–20 minutes, until the bread is golden and the filling is bubbling.
- I garnish with 1 tbsp chopped parsley and serve the Delightful Stuffed Seafood Bread Bowl hot with the reserved bread tops for dipping.
Nutrition
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories: ~500 kcal per serving
- Macros per Serving: 45g carbs, 25g protein, 25g fat, 3g fiber
Variations for Delightful Stuffed Seafood Bread Bowl
Try these twists on Delightful Stuffed Seafood Bread Bowl:
- Veggie Boost: Add ½ cup sautéed spinach or diced bell peppers for a colorful Creamy Seafood Appetizer.
- Luxury Swap: Replace crab with ½ lb lobster or scallops for an elevated Creamy Seafood Appetizer.
- Spicy Twist: Add 1 tsp hot sauce or extra cayenne for a fiery kick.
- Cheesy Upgrade: Mix in ¼ cup shredded mozzarella for extra gooeyness.
- Herb Infusion: Use fresh dill or tarragon instead of parsley for a unique flavor.
Serving Ideas:
- Pair with Layla Cooks’ Garlic Roasted Tomato and Spinach Flatbread for a savory appetizer spread.
- Serve with a crisp green salad or chilled white wine for a complete Creamy Seafood Appetizer experience.
- Offer at a holiday gathering with sparkling cider for festive flair.
Storage
I store leftover Delightful Stuffed Seafood Bread Bowl in an airtight container in the refrigerator for up to 2 days to keep the filling fresh. To reheat, I place the bread bowls in a 350°F (175°C) oven for 10–15 minutes until warmed through and slightly crispy. I avoid freezing the stuffed bread bowls, as the bread may become soggy, but I can freeze the seafood filling alone in a freezer-safe container for up to 1 month, thawing in the fridge before reheating and stuffing fresh bread bowls.
Serving Tips
- Presentation: Serve Delightful Stuffed Seafood Bread Bowl on a platter with bread tops arranged around for dipping.
- Garnish: Sprinkle with extra parsley or a lemon wedge for vibrancy.
- Pairing: Enjoy with a Chardonnay, sparkling water, or iced tea to complement Delightful Stuffed Seafood Bread Bowl.
- Temperature: Serve hot for warm bread and creamy filling.
- Portion Size: One stuffed bread bowl per person for a main dish, or halve for an appetizer.
FAQs
Here are answers to some common questions about this recipe:
Can I make the seafood mixture ahead of time?
Yes, I can prepare the seafood mixture up to 24 hours in advance. Just store it in the fridge and fill the bread bowls right before baking.
Can I use frozen shrimp or crab meat?
I often use frozen shrimp and crab meat, especially when fresh isn’t available. Just make sure to thaw them completely and pat them dry before cooking.
What can I use if I don’t have sourdough bread bowls?
I’ve used round artisan bread loaves or even individual baguettes when I couldn’t find sourdough bowls. They work just as well for holding the seafood filling.
Is this dish gluten-free?
Unfortunately, this recipe isn’t gluten-free because of the bread and breadcrumbs. However, I could use gluten-free bread and gluten-free breadcrumbs as alternatives to make it gluten-free.
Can I freeze this recipe?
I wouldn’t recommend freezing the bread bowls, as they tend to get soggy when thawed. However, the seafood filling can be frozen for up to 1 month and then reheated when needed.
More Delicious Appetizer Recipes You’ll Love
- Crispy Parmesan Asparagus Sticks
- Air Fryer Eggplant Asian Style
- Smoked Mexican Street Corn Dip
- Leftover Mashed Potato Cheese Puffs
Conclusion
Delightful Stuffed Seafood Bread Bowl is a delightful and indulgent dish that combines the best of creamy seafood and crusty bread. It’s a great choice for any special occasion, whether I’m hosting a dinner party or just treating myself to something a little extra. The mix of shrimp, crab, and savory seasonings is hard to resist, and it’s so satisfying to dip the bread top into the flavorful filling. Once you try it, I’m sure it’ll become a favorite of yours too!
Delightful Stuffed Seafood Bread Bowl
Ingredients
- 4 small round sourdough bread bowls
- 1/2 lb shrimp peeled and deveined
- 1/2 lb crab meat shredded
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 tablespoon fresh parsley chopped
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper optional
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 375°F (190°C).
- Slice the top off of each bread bowl and gently hollow out the inside, leaving about a 1-inch border around the edges. Set the tops aside for serving.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
- Add the shrimp to the skillet and cook for 2-3 minutes until pink and opaque. Remove the shrimp and chop into small pieces.
- Add the crab meat to the skillet and cook for another 2 minutes, just until heated through.
- Lower the heat and pour in the heavy cream, stirring to combine. Add the Parmesan cheese, breadcrumbs, Old Bay seasoning, cayenne pepper, lemon juice, salt, and pepper. Stir until the mixture is smooth and heated through.
- Fold in the cooked shrimp and crab mixture, then remove from heat.
- Spoon the seafood mixture into the hollowed-out bread bowls, packing it down gently.
- Place the stuffed bread bowls on a baking sheet and bake for 15-20 minutes, or until the bread is golden and the filling is bubbling.
- Garnish with chopped parsley and serve with the reserved bread tops for dipping.
Notes
- You can prepare the seafood mixture up to 24 hours in advance and store it in the fridge.
- If using frozen shrimp or crab meat, make sure they are completely thawed and dried before cooking.
- For a gluten-free version, use gluten-free bread and breadcrumbs.
- Leftovers can be stored in the fridge for up to 2 days, and reheated in the oven for 10-15 minutes at 350°F (175°C).
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