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How to Make Stuffed Seafood Bread Bowls with Creamy Seafood Soup

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These stuffed seafood bread bowls feature a luxurious creamy seafood soup brimming with shrimp, lump crab, chicken ham, and turkey bacon—all nestled in a toasted sourdough vessel. Topped with melted cheese and crunchy crumbs, each bowl delivers a comforting blend of textures and flavors perfect for weeknight dinners, casual entertaining, or holiday gatherings.

Ingredients

Scale
  • 4 small round bread loaves (about 5–6 inches each)
  • 8 oz (225 g) cooked shrimp, peeled, deveined, and chopped
  • 8 oz (225 g) lump crab meat, picked over for shells
  • 4 oz (115 g) chicken ham, diced
  • 3 slices turkey bacon, cooked until crisp and crumbled
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/4 cup heavy cream
  • 1/2 cup grated Gruyère or mozzarella cheese
  • 1 tbsp fresh parsley, chopped
  • 1 tsp Old Bay seasoning (or seafood seasoning)
  • Salt and freshly ground black pepper, to taste

Instructions

Preheat the oven to 375 °F (190 °C). Slice the tops off the bread loaves and hollow out the centers, reserving the removed bread for another use. Place the hollowed bread bowls on a baking sheet.

In a large skillet over medium heat, melt the butter with the olive oil. Add the shallot and garlic, sautéing until fragrant and translucent, about 2–3 minutes. Season with a pinch of salt and pepper.

Stir in the diced chicken ham and crumbled turkey bacon, cooking for another 2 minutes. Add the chopped shrimp and crab meat, then sprinkle in the Old Bay seasoning. Toss gently to combine and heat through for about 3–4 minutes.

Pour in the heavy cream, stirring constantly until the mixture begins to thicken slightly. Remove the skillet from heat and stir in half of the grated cheese and the chopped parsley. Taste and adjust seasoning as needed.

Spoon the seafood mixture into each bread bowl, pressing down gently so the filling is evenly distributed. Sprinkle the remaining cheese on top of each bowl.

Bake for 12–15 minutes, or until the cheese is melted and the tops are golden. Remove from the oven and let rest for a few minutes before serving.

 

Notes

  • Bread selection: Choose loaves approximately 5–6 inches in diameter with a sturdy crust.

  • Seafood prep: Ensure shrimp and crab are fully thawed and patted dry to avoid excess moisture.

  • Seasoning: Adjust Old Bay seasoning to taste; add extra for a bolder spice profile.

  • Make-ahead: Toast bread and cook filling up to a day in advance for stress-free entertaining.

  • Variations: Mix in seared scallops, switch cheeses, or add vegetables (peas, corn) to customize.

 

  • Serving: Garnish with fresh herbs and serve with lemon wedges and a crisp salad for balance.

Find it online: https://claradelish.com/how-to-make-stuffed-seafood-bread-bowls-with-creamy-seafood-soup/