Stuffed Seafood Bread Bowls: Your New Favorite Coastal Comfort Food

Hey friends, Beau here from Feastical! Let’s talk about that magical place where a warm, crusty loaf of bread meets the briny, sweet magic of the sea. I’m not talking about a fancy, fussy seafood tower. Nope. I’m talking about the kind of dish you can cradle in your hands, the kind where every spoonful is a creamy, cheesy, seafood-packed delight, and the bowl itself is part of the dinner. That’s the pure, unadulterated joy of these Stuffed Seafood Bread Bowls.

Picture this: a golden, hollowed-out sourdough boule, its walls sturdy enough to hold a treasure trove of plump shrimp, tender crab, and a sauce so luxuriously creamy it would make a lobster bisque blush. The top gets all bubbly and faintly crisp in the oven, while the inside stays soft and soaks up every last drop of that glorious filling. This is comfort food with a coastal passport. It’s a weeknight dinner that feels like a celebration, a conversation starter for guests, and the ultimate answer to “what feels good to eat tonight?”

Best part? It comes together faster than you can decide what to stream. We’re talking about 35 minutes from fridge to face-stuffing. So, whether you’re a seasoned pro who loves playing with seafood or you’re a little nervous about cooking shrimp (don’t be, I’ve got you!), this recipe is your ticket to a seriously delicious, impressively easy meal. Grab your favorite skillet, and let’s make your kitchen smell like a happy seaside bistro.

The Beach Picnic That Started It All

This recipe didn’t start in a test kitchen; it started on a slightly windy, perfectly sunny Oregon coast beach with my family. We’d packed a simple thermos of creamy seafood chowder and a bag of crusty sourdough rolls. When we went to eat, we realized we’d forgotten bowls. Classic Collier move. My dad, ever the pragmatic problem-solver, looked at the bread, looked at the chowder, and just started hollowing out the rolls right there on the blanket. He poured the steaming chowder straight into the bread.

It was a revelation. The bread bowl contained the mess, kept the chowder piping hot, and provided the most delicious, soup-soaked edible vessel you could imagine. We were all silent for a minute, just eating, listening to the waves, and then burst out laughing at how genius (and obvious!) it was. That messy, joyful, improvisational meal is the soul of this dish. I’ve just taken that beachside hack and dressed it up a bit for your home kitchen, adding extra cheese (because, cheese) and making the filling thick and lush enough to eat with a fork. It’s a taste of that simple, togetherness magic, no forgotten bowls required.

Gathering Your Seafood Treasure Trove

Here’s the lineup for flavor town. Don’t stress about perfection—cooking is about playing, not policing. I’ve got notes and swaps for you right here.

• 4 small round bread bowls (sourdough or French rolls): The vessel of destiny! Sourdough is my #1 for its tangy flavor and sturdy structure that won’t get soggy too fast. French rolls work beautifully, too. Look for ones that feel heavy for their size—that means a nice, dense crumb.
• 2 tablespoons butter: Our flavorful foundation. Unsalted is best so you control the salt, but use what you have.
• 1/2 small onion, finely chopped: Sweet, aromatic base flavor. A shallot works here too for a milder taste.
• 2 cloves garlic, minced: Non-negotiable for savory depth. Please, use fresh! It makes all the difference.
• 1/2 pound shrimp, peeled and chopped: I use medium-sized, tail-off for ease. Chopping them lets the shrimp flavor spread throughout every bite. Feel free to leave a few whole for presentation!
• 1/2 cup lump crab meat or imitation crab, shredded: Real lump crab is a luxurious treat. For an everyday, budget-friendly (and still delicious!) option, flaked imitation crab (surimi) is absolutely fantastic here and what I often use.
• 1/4 cup all-purpose flour: This is our thickener, making the creamy sauce possible. For a gluten-free version, a 1:1 GF flour blend works great.
• 1 1/2 cups milk (or half-and-half for extra creaminess): Whole milk gives you a rich sauce. Half-and-half or even a splash of heavy cream takes it to decadent, “special occasion” levels. You do you.
• 1/2 cup shredded mozzarella or Monterey Jack cheese: Melty, mild, and gooey. Monterey Jack has a buttery note I love with seafood.
• 1/4 cup grated Parmesan cheese: The flavor booster. It adds a salty, umami punch that makes the whole dish pop.
• 1/2 teaspoon Old Bay seasoning (or paprika): Old Bay is the classic seafood seasoning—a little celery salt, pepper, paprika magic. If you don’t have it, sweet paprika plus a tiny pinch of celery salt is a good stand-in.
• Salt and pepper, to taste: Season as you go! Taste after adding the cheeses before you finalize.
• Optional: chopped parsley or green onions for garnish: A pop of color and fresh flavor. Don’t skip it if you have it—it really finishes the dish.

Let’s Build Some Flavor Bowls! (Step-by-Step)

Ready? Apron on, music playing, let’s cook. Follow these steps and you’ll be a bread bowl hero in no time.

Step 1: Preheat & Prep. Crank that oven to 375°F (190°C). While it heats, take your bread bowls and slice off the tops—think of it like cutting a lid off a pumpkin. Set those lids aside; they’re your built-in dippers later! Now, carefully hollow out the inside of the rolls. My hack? Use a serrated bread knife to score a circle about 1/2-inch from the edge, then use your fingers to gently pull out the bread. Leave a sturdy wall! Tear that removed bread into chunks, toast it in the oven for 5 minutes, and you’ve got instant croutons for a salad tomorrow.

Step 2: Sauté the Aromatics. In a large skillet (I like a 10-inch), melt the butter over medium heat. Once it’s foaming, add the chopped onion. We’re not looking for color, just softness and sweetness. Give it 4-5 minutes, stirring occasionally, until it’s translucent. Now, add the garlic and stir for just 60 seconds until fragrant. Garlic burns fast, so keep it moving!

Step 3: Cook the Seafood. Time for the star players! Add the chopped shrimp and your crab to the skillet. Stir everything together and cook for 2-3 minutes. You’ll see the shrimp turn from grey to a lovely pink and opaque. Don’t overcook them here—they’ll get more time in the oven. We’re just getting the party started.

Step 4: Create the Creamy Sauce. This is the magic step. Sprinkle the flour evenly over the shrimp, crab, and onions. Stir constantly for about 1 minute. This cooks the raw flour taste out and coats everything in a pasty layer. Now, slowly pour in your milk (or half-and-half), whisking CONSTANTLY as you go. This prevents lumps and starts the thickening process. Keep whisking as the mixture comes to a gentle simmer. It will thicken beautifully in 3-4 minutes. You’re making a simple roux-based sauce, and you’re nailing it.

Step 5: Cheese, Please! Turn the heat down to low. Now, stir in both cheeses, the Old Bay, and a good pinch of salt and pepper. Keep stirring until the cheese is fully melted and the sauce is smooth, velvety, and incredibly inviting. Give it a taste—does it need more pepper? A pinch more salt? Adjust to your liking. Chef’s perk: you get to taste test first.

Step 6: Stuff & Bake. Place your hollowed bread bowls on a baking sheet. Evenly divide the hot, creamy seafood filling among them, piling it high! Bake for 10-15 minutes, until the filling is bubbly around the edges and the top of the bread has a gorgeous golden hue.

Step 7: Garnish & Devour. Pull them out of the oven (they’ll be piping hot!) and let them cool for just a minute or two. Sprinkle with your chopped parsley or green onions. Serve immediately, with the bread lids on the side for dipping and scooping. Dig in while it’s gloriously hot!

How to Serve These Beauties

Presentation is part of the fun with this dish! I like to place each bread bowl right on a dinner plate—no extra bowl needed. The rustic look is part of the charm. For a real “wow” factor at a dinner party, serve them on a large wooden board or a platter lined with parchment paper, scattered with lemon wedges and extra herbs.

What to serve on the side? Keep it simple and bright to balance the richness. A crisp, lemony arugula salad is my go-to. Steamed asparagus or green beans with a squeeze of lemon also work perfectly. And let’s be real: if you’re going full comfort mode, a side of crispy sweet potato fries or crunchy roasted broccoli is never a bad idea. The goal is to complement, not compete with, the star of the show.

Make It Your Own: Delicious Twists & Swaps

This recipe is a fantastic template. Play with it! Here are a few ideas to get your creative juices flowing:

• The “Surf & Turf” Bowl: Add about 1/2 cup of finely diced cooked andouille sausage or crispy pancetta when you sauté the onions. The smoky, spicy kick with the seafood is unbelievable.
• Lobster & Corn Luxe Version: Special occasion? Swap the crab for chopped cooked lobster tail meat and stir in 1/2 cup of sweet corn kernels (frozen and thawed is fine) with the seafood. A touch of fresh tarragon instead of parsley takes it over the top.
• Spinach & Artichoke Seafood Dip Bowl: Love that classic dip? Stir in a 1/2 cup of chopped frozen spinach (thawed and squeezed dry) and 1/2 cup of chopped marinated artichoke hearts into the cheesy sauce before stuffing. It’s a flavor powerhouse.
• Dairy-Free & Still Dreamy: Use vegan butter, your favorite unsweetened plant-based milk (oat or cashew milk are great for creaminess), and dairy-free shredded cheese. The roux method works the same!
• Cajun Spice Kick: Replace the Old Bay with 1 teaspoon of your favorite Cajun or Creole seasoning. You’ll get a beautiful, spicy depth that’s so addictive.

Beau’s Kitchen Notes

This recipe has lived in my back pocket for years, and it’s evolved with every batch. I once, in a hurry, tried to skip hollowing the bread and just piled the filling on top of a roll. Big mistake. The structural integrity is key! You need those bread walls to contain the creamy joy. Also, a confession: I’ve absolutely used frozen pre-cooked shrimp in a pinch. Just thaw them, chop, and add them at the very end of the sauce step just to heat through. It works like a charm and saves time. The real spirit of this dish is adaptability and sharing, not rigid rules. So have fun with it, and don’t forget to lick the spoon.

Your Questions, Answered

Q: My bread bowl got soggy. What did I do wrong?
A: The two main culprits are over-hollowing (leave a good 1/2-inch wall!) and letting the filled bowls sit too long before baking. Get them into the oven promptly after filling. A sturdy sourdough is your best defense against sogginess.

Q: Can I make the filling ahead of time?
A: Absolutely! Prepare the creamy seafood filling, let it cool, and store it in an airtight container in the fridge for up to a day. When ready, gently reheat it on the stove with a splash of milk to loosen it, then stuff and bake your fresh bread bowls. Don’t stuff the bread until just before baking.

Q: My sauce seems too thin/thick. Help!
A> Too thin? Let it simmer a few minutes longer; it will continue to thicken. You can also make a quick slurry by mixing 1 tsp of flour with 1 tbsp of cold milk and whisking it in. Too thick? Simply whisk in a little more milk, a tablespoon at a time, until it reaches your perfect creamy consistency.

Q: What can I use instead of shrimp or crab?
A> Get creative! Drained canned clams or chopped cooked scallops are fantastic. For a pescatarian mix, try flaked cooked salmon or firm white fish like cod. The recipe is very forgiving.

Stuffed Seafood Bread Bowls : Creamy, Cheesy, and Loaded with Flavor

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• Author: BeauCollier

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Description

These Stuffed Seafood Bread Bowls are the ultimate comfort meal with a seaside twist. Crusty sourdough rolls are filled with a rich, creamy seafood mixture made with shrimp, crab, and melted cheese, then baked until bubbly and golden. Easy enough for a weeknight, impressive enough for guests.

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Ingredients

Scale 1x2x3x

• 4 small round bread bowls (sourdough or French rolls)

• 2 tablespoons butter

• ½ small onion, finely chopped

• 2 cloves garlic, minced

• ½ lb shrimp, peeled, deveined, and chopped

• ½ cup lump crab meat or imitation crab, shredded

• ¼ cup all-purpose flour

• 1½ cups milk or half-and-half

• ½ cup shredded mozzarella or Monterey Jack cheese

• ¼ cup grated Parmesan cheese

• ½ teaspoon Old Bay seasoning (or paprika)

• Salt and black pepper, to taste

• Optional garnish: chopped parsley or green onions

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Instructions

1. Preheat oven
   Preheat oven to 375°F (190°C). Slice the tops off the bread bowls and carefully hollow out the centers, leaving about a ½-inch wall. Place on a baking sheet.

2. Sauté aromatics
   Melt butter in a large skillet over medium heat. Add onion and cook 4–5 minutes until soft. Add garlic and cook 1 minute until fragrant.

3. Cook seafood
   Add shrimp and crab to the skillet. Cook 2–3 minutes, stirring, until shrimp turn pink. Do not overcook.

4. Make the sauce
   Sprinkle flour over the seafood and stir for 1 minute. Slowly whisk in milk. Simmer 3–4 minutes, stirring constantly, until thickened.

5. Add cheese & seasoning
   Reduce heat to low. Stir in mozzarella, Parmesan, Old Bay, salt, and pepper until smooth and creamy. Taste and adjust seasoning.

6. Fill bread bowls
   Spoon the hot seafood mixture evenly into the prepared bread bowls.

7. Bake
   Bake for 10–15 minutes, until bubbly and lightly golden on top.

8. Garnish & serve
   Sprinkle with parsley or green onions. Serve immediately with the bread tops on the side for dipping.

Notes

• Don’t over-hollow – Thick walls keep the filling contained

• Want extra richness? Use half-and-half instead of milk

• Make ahead – Prepare filling up to 1 day in advance, reheat gently, then stuff and bake

Nutritional Information*

*Please note: The following is an approximate estimate per serving (1 stuffed bread bowl) based on the ingredients listed, using 2% milk, real crab meat, and mozzarella cheese. Values can vary significantly based on specific brands, ingredient swaps, and exact portion sizes.

• Calories: ~520
• Total Fat: 25g
  

Final Thoughts

These Stuffed Seafood Bread Bowls are more than just a meal—they’re an experience. They capture that cozy, hands-on joy of eating, where every bite is a perfect blend of creamy, briny, and crusty goodness. Whether you’re recreating a cherished memory or making a new one, this dish is designed to bring people together around the simple pleasure of really good food.

What I love most is how effortlessly it bridges the gap between “easy weeknight dinner” and “impressive weekend treat.” In just over half an hour, you can transform humble ingredients into something that feels special, satisfying, and deeply comforting. It’s a recipe that encourages you to play—swap the seafood, spice it up, or keep it classic—making it truly your own.

So, the next time you’re craving the taste of the coast but want the warmth of home, remember this: your favorite bread bowl is just a few steps away from becoming a treasure chest of flavor. Don’t be afraid to dig in, get a little messy, and savor that moment when the bowl itself becomes the best part.

Thanks for cooking with me, friends. Now, go make some magic—and don’t forget to save the lid for dipping.