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Creamy Shrimp, Crab & Scallop Bread Bowl

This creamy shrimp, crab, and scallop bread bowl combines tender seafood with a rich garlic Parmesan cream sauce baked inside a crisp sourdough loaf. Finished with melted mozzarella, lemon juice, and fresh parsley, it makes a warm and impressive seafood appetizer for sharing.
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Prep Time 15 minutes
Cook Time 22 minutes
Resting Time 3 minutes
Total Time 37 minutes
Servings: 4 persons
Course: Appetizer
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large round sourdough or artisan loaf, about 7 inches wide
  • 1 tbsp butter, melted
  • 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 cloves garlic, minced
  • 4 oz cream cheese, softened
  • 1/3 cup heavy cream
  • 1/2 cup low-moisture mozzarella cheese, shredded and divided
  • 1/4 cup Parmesan cheese, finely grated and divided
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped and divided
  • Salt, only if needed

Equipment

  • Baking sheet
  • parchment paper
  • large skillet
  • Mixing spoon or silicone spatula
  • Serrated knife
  • pastry brush

Method
 

  1. 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. Reserve several whole shrimp for the top. Chop the remaining shrimp into bite-size pieces.
  3. 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. 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. 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 tablespoon of parsley.
  6. 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 for 7 to 10 minutes, until the cheese is melted and bubbling and the shrimp and scallops are fully cooked.
  8. 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.

Notes

Leave a sturdy 1-inch border when hollowing out the loaf so the bread bowl holds the filling without leaking.
Pat the shrimp and scallops dry before cooking to reduce excess moisture.
Cook the shrimp and scallops only until their edges begin to turn opaque because they will finish cooking in the oven.
Fold in the lump crab gently so the larger pieces remain intact.
Use low-moisture mozzarella to prevent the filling from becoming watery.
Add salt only after tasting because the Old Bay seasoning, Parmesan, and crab may already provide enough seasoning.
Let the bread bowl rest for 3 minutes before serving.
Serve warm with the removed bread pieces for dipping.