Creamy Shrimp, Crab & Scallop Bread Bowl

This bread bowl appetizer is warm, generous, and made for sharing. Tender shrimp, sweet scallops, and lump crab meet in a rich garlic Parmesan sauce, all baked inside a crisp sourdough loaf. Serve it with the hollowed-out bread pieces for dipping, and watch it disappear fast.

Why You’ll Love This Recipe

• Three seafoods in one filling. Shrimp, scallops, and crab all bring something different to the mix.
• That crisp sourdough bowl. Toasting the bread first keeps it sturdy and adds a nice crunch against the creamy filling.
• Rich, cheesy, and garlicky. Cream cheese, mozzarella, and Parmesan create a filling that’s decadent in every bite.
• A built-in dipper. The removed bread pieces are ready to go for scooping up every last bit of filling.

Ingredients

For the Bread Bowl

• 1 large round sourdough or artisan loaf, about 7 inches wide
• 1 tbsp melted butter

For the Seafood Filling

• 8 oz raw shrimp, peeled, deveined, and patted dry
• 4 oz sea scallops, patted dry and chopped
• 4 oz cooked lump crab meat, drained and checked for shells
• 1 tbsp unsalted butter
• 1 small shallot, finely chopped
• 2 garlic cloves, minced
• 4 oz cream cheese, softened
• ⅓ cup heavy cream
• ½ cup shredded low-moisture mozzarella cheese, divided
• ¼ cup finely grated Parmesan cheese, divided
• ½ tsp Old Bay seasoning
• ¼ tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped and divided
• Salt, only if needed

How to Make Creamy Shrimp, Crab & Scallop Bread Bowl

1. Toast the bread bowl. Preheat the oven to 375°F. Cut the top off the loaf and hollow out the center, leaving a sturdy 1-inch border. Brush the inside with melted butter and bake for 8 minutes.

2. Prepare the shrimp. Reserve several whole shrimp for the top. Chop the remaining shrimp into bite-size pieces.

3. Cook the aromatics. Melt the butter in a skillet over medium heat. Add the shallot and cook for 2 minutes. Stir in the garlic and cook for 20 seconds.

4. Start the seafood. Add the shrimp and scallops. Cook for 45 to 60 seconds, stirring gently, until only the edges begin to turn opaque. Remove from the heat.

5. Make the creamy filling. Stir in the cream cheese, heavy cream, half of the mozzarella, half of the Parmesan, Old Bay seasoning, and black pepper. Gently fold in the crab and 1 tbsp parsley.

6. Fill the bread bowl. Spoon the creamy seafood mixture into the toasted loaf. Arrange the reserved shrimp on top and sprinkle with the remaining mozzarella and Parmesan.

7. Bake until bubbly. Bake for 7 to 10 minutes, until the cheese is melted and bubbling and the shrimp and scallops are fully cooked.

8. Finish and serve. Let the seafood bread bowl rest for 3 minutes. Drizzle with lemon juice, sprinkle with the remaining parsley, and serve warm with the removed bread pieces for dipping.

Tips for the Best Seafood Bread Bowl

• Leave a sturdy border when hollowing the loaf. About 1 inch keeps the bread bowl from getting soggy or falling apart while baking.
• Don’t overcook the seafood in the initial sauté. It will finish cooking in the oven, so just getting the edges opaque is enough.
• Fold the crab in gently. A light hand keeps those lump pieces intact instead of shredding them.
• Save the hollowed bread pieces. They’re perfect for dipping and shouldn’t go to waste.

What to Serve with Creamy Shrimp, Crab & Scallop Bread Bowl

This appetizer is filling enough to be a shared starter on its own, but a simple green salad on the side rounds things out nicely if serving as part of a larger spread.

Frequently Asked Questions