Why You’ll Love This Recipe

This recipe combines tender shrimp and crab meat with rich cream cheese and mozzarella, enhanced by fresh herbs and a touch of Old Bay seasoning for that classic seafood flavor. It’s convenient, as everything is baked right inside the bread bowl, creating a beautiful presentation with minimal cleanup. Whether for a party appetizer or a comforting main dish, these bread bowls are versatile, flavorful, and crowd-pleasing.

Ingredients

4 large round bread rolls
1 cup cooked shrimp, chopped
1 cup cooked crab meat
1/2 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup mayonnaise
2 tablespoons lemon juice
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon Old Bay seasoning
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C).
Slice the tops off the bread rolls and hollow out the insides, leaving about a 1-inch border. Save the removed bread for another use.
In a large mixing bowl, combine the chopped shrimp, crab meat, cream cheese, mozzarella cheese, mayonnaise, lemon juice, garlic, parsley, Old Bay seasoning, salt, and pepper. Mix until well combined.
Spoon the seafood mixture into the hollowed-out bread rolls, packing it in tightly.
Place the filled bread bowls on a baking sheet and bake for 20-25 minutes, or until the tops are golden and the filling is heated through.
Serve warm, garnished with extra parsley if desired.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

Substitute the crab meat or shrimp with other seafood like scallops or lobster for a different twist.
Add diced bell peppers or green onions to the filling for extra crunch and flavor.
Swap mozzarella for cheddar or pepper jack cheese for a sharper or spicier taste.
For a lighter version, use Greek yogurt instead of mayonnaise.
Use whole wheat or sourdough rolls for different bread textures and flavors.

Storage/Reheating

Store leftover stuffed bread bowls in an airtight container in the refrigerator for up to 2 days.
To reheat, place them in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through and crispy again. Avoid microwaving to keep the bread from getting soggy.

FAQs

Can I use frozen seafood for this recipe?

Yes, but make sure to thaw and drain it well before mixing to avoid excess moisture in the filling.

Can I prepare the filling in advance?

Absolutely! The filling can be made a day ahead and refrigerated. Fill and bake the bread bowls just before serving.

What type of bread is best for the bowls?

Large, round bread rolls with a sturdy crust like sourdough or boule work best to hold the filling.

Can I make this recipe gluten-free?

Yes, by using gluten-free bread rolls and confirming that your other ingredients are gluten-free.

How spicy is the Old Bay seasoning?

Old Bay has a mild heat with a blend of herbs and spices, adding flavor without overwhelming spice.

Can I freeze the stuffed bread bowls?

It’s best to freeze the filling separately. Assemble and bake fresh for the best texture.

What can I serve alongside this dish?

A fresh green salad or steamed vegetables pair nicely with the rich seafood bread bowls.

Is this recipe suitable for kids?

Yes, the creamy and cheesy filling is kid-friendly, but adjust seasoning to taste if needed.

Can I use canned crab meat?

Yes, canned crab meat works well if drained properly to avoid excess liquid.

How do I avoid soggy bread bowls?

Hollow out the bread with a thick enough border and bake immediately after stuffing to keep the bread from becoming soggy.

Conclusion

Stuffed Seafood Bread Bowls are an impressive yet simple dish that brings together delicious seafood, creamy cheese, and fresh herbs in an edible bread bowl. Perfect for parties, casual dinners, or whenever you want a comforting seafood treat, this recipe is sure to become a favorite. Enjoy the perfect balance of flavors and textures that make this dish a standout on any table.