What the heck is this?
Imagine if a seafood restaurant’s best appetizer platter had a baby with the most amazing garlic bread you’ve ever tasted. That’s exactly what this Creamy Stuffed Seafood Bread is — pure magic wrapped in carbs. We’re talking about a crusty French bread loaf hollowed out and stuffed with the most decadent cream cheese mixture loaded with shrimp, crab, and all the good stuff, then baked until bubbly and golden. It’s like a seafood dip that decided to become the main event, and honestly? It’s about to ruin regular bread for you forever. I made this for a dinner party and people literally stopped mid-conversation to ask what the heck I’d done to create something so incredible. One friend texted me at midnight asking for the recipe. MIDNIGHT.
Why You’ll Love This Recipe
- Restaurant-quality but made in your own kitchen
- Perfect for entertaining — looks fancy, tastes expensive
- Comfort food meets seafood luxury — best of both worlds
- One dish wonder — bread AND filling in one amazing package
- Make-ahead friendly — prep in advance, bake when ready
- Customizable seafood — use whatever you love or can find
The Good Stuff You’ll Need
For the Bread:
- 1 large French bread loaf (unsliced, about 16 inches)
- 1/4 cup butter, melted
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
For the Creamy Seafood Filling:
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Swiss cheese, shredded
- 1/4 cup parmesan cheese, grated
For the Seafood Stars:
- 1 lb medium shrimp, peeled and cooked
- 8 oz lump crab meat, picked over for shells
- 4 oz scallops, cooked and chopped (optional but amazing)
For the Flavor Boosters:
- 1/2 cup green onions, chopped
- 1/4 cup red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 tsp Old Bay seasoning
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
For the Topping:
- 1/2 cup mozzarella cheese, shredded
- Extra parsley for garnish
- Lemon wedges for serving
Let’s Do This
Step 1: Prep That Bread
Preheat oven to 350°F.
Cut the top off your French bread (about 1 inch from the top) and set aside.
Hollow out the inside, leaving about 1-inch thick walls. Save the bread chunks for dipping later.
Step 2: Make Garlic Butter
Mix melted butter with minced garlic and parsley.
Brush the inside of the bread bowl and the cut side of the top with this magical mixture.
Step 3: Seafood Prep
If using raw shrimp, cook them quickly in a hot pan with a little oil until pink (2-3 minutes). Let cool and chop into bite-sized pieces.
Gently flake the crab meat, checking for any sneaky shells.
If using scallops, sear them quickly and chop into chunks.
Step 4: Create the Creamy Base
In a large bowl, mix softened cream cheese, mayo, and sour cream until smooth.
Stir in cheddar, Swiss, and parmesan cheeses.
Add green onions, red pepper, garlic, Old Bay, paprika, cayenne, lemon juice, and dill.
Season with salt and pepper.
Step 5: Combine the Magic
Gently fold in all your seafood, being careful not to break up the crab too much.
Taste and adjust seasoning — more lemon? More Old Bay? You’re the chef!
Step 6: Stuff and Bake
Spoon the seafood mixture into your bread bowl, packing it in gently.
Top with mozzarella cheese and replace the bread lid.
Wrap in foil and bake for 25-30 minutes.
Remove foil and bake 10-15 minutes more until cheese is bubbly and top is golden.
Step 7: Serve and Impress
Let rest for 5 minutes, then garnish with fresh parsley.
Serve with the reserved bread chunks, crackers, or toasted baguette slices.
Serving Suggestions
Perfect with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Serve alongside a simple green salad to balance the richness.
Great with corn on the cob and coleslaw for a seafood feast vibe.
Switch It Up
Lobster Luxury: Add cooked lobster meat for extra decadence.
Spicy Kick: Add diced jalapeños or hot sauce to the mix.
Herb Garden: Try fresh chives, tarragon, or basil instead of dill.
Different Bread: Use a round sourdough boule for a different presentation.
Lighter Version: Use Greek yogurt instead of some of the mayo and sour cream.
Make-Ahead Tips
Assemble the whole thing up to 24 hours ahead, cover, and refrigerate.
The seafood mixture can be made 2 days ahead and stored separately.
Leftover filling makes an amazing dip with crackers or veggies.
Questions People Actually Ask
Q: Can I use frozen seafood? A: Absolutely! Just thaw completely and drain well to avoid excess moisture.
Q: What if I can’t find crab meat? A: Use more shrimp, or try imitation crab (it’s totally fine for this recipe).
Q: Can I make this without seafood? A: Sure! Try chicken, bacon, or make it a veggie version with artichokes and spinach.
Q: How do I know when it’s done? A: The cheese should be melted and bubbly, and the bread should be golden but not too crispy.
Q: Can I freeze this? A: The filling freezes great, but I’d assemble fresh bread when ready to serve.
Q: What’s the best way to serve this? A: Provide both bread chunks and crackers — some people prefer one over the other.
Print
Creamy Stuffed Seafood Bread
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
Description
Imagine if a seafood restaurant’s best appetizer platter had a baby with the most amazing garlic bread you’ve ever tasted. That’s exactly what this Creamy Stuffed Seafood Bread is — pure magic wrapped in carbs. We’re talking about a crusty French bread loaf hollowed out and stuffed with the most decadent cream cheese mixture loaded with shrimp, crab, and all the good stuff, then baked until bubbly and golden. It’s like a seafood dip that decided to become the main event, and honestly? It’s about to ruin regular bread for you forever. I made this for a dinner party and people literally stopped mid-conversation to ask what the heck I’d done to create something so incredible. One friend texted me at midnight asking for the recipe. MIDNIGHT.
Ingredients
For the Bread:
- 1 large French bread loaf (unsliced, about 16 inches)
- 1/4 cup butter, melted
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
For the Creamy Seafood Filling:
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Swiss cheese, shredded
- 1/4 cup parmesan cheese, grated
For the Seafood Stars:
- 1 lb medium shrimp, peeled and cooked
- 8 oz lump crab meat, picked over for shells
- 4 oz scallops, cooked and chopped (optional but amazing)
For the Flavor Boosters:
- 1/2 cup green onions, chopped
- 1/4 cup red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 tsp Old Bay seasoning
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
For the Topping:
- 1/2 cup mozzarella cheese, shredded
- Extra parsley for garnish
- Lemon wedges for serving
Instructions
Preheat oven to 350°F.
Cut the top off your French bread (about 1 inch from the top) and set aside.
Hollow out the inside, leaving about 1-inch thick walls. Save the bread chunks for dipping later.
Mix melted butter with minced garlic and parsley.
Brush the inside of the bread bowl and the cut side of the top with this magical mixture.
If using raw shrimp, cook them quickly in a hot pan with a little oil until pink (2-3 minutes). Let cool and chop into bite-sized pieces.
Gently flake the crab meat, checking for any sneaky shells.
If using scallops, sear them quickly and chop into chunks.
In a large bowl, mix softened cream cheese, mayo, and sour cream until smooth.
Stir in cheddar, Swiss, and parmesan cheeses.
Add green onions, red pepper, garlic, Old Bay, paprika, cayenne, lemon juice, and dill.
Season with salt and pepper.
Gently fold in all your seafood, being careful not to break up the crab too much.
Taste and adjust seasoning — more lemon? More Old Bay? You’re the chef!
Spoon the seafood mixture into your bread bowl, packing it in gently.
Top with mozzarella cheese and replace the bread lid.
Wrap in foil and bake for 25-30 minutes.
Remove foil and bake 10-15 minutes more until cheese is bubbly and top is golden.
Let rest for 5 minutes, then garnish with fresh parsley.
Serve with the reserved bread chunks, crackers, or toasted baguette slices.
Notes
Perfect with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Serve alongside a simple green salad to balance the richness.
Great with corn on the cob and coleslaw for a seafood feast vibe.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~465 kcal
- Carbohydrates: ~18g
- Protein: ~22g