Instructions
- Prepare the seafood: Preheat the oven to 375°F (190°C). In a skillet over medium heat, melt the butter until it begins to bubble gently. Add the minced garlic and sauté for 30 seconds, stirring constantly to release its aroma without browning. Add the peeled and deveined shrimp to the pan, seasoning lightly with salt and pepper. Cook for 3–4 minutes until the shrimp turn pink and opaque. Remove from heat and let them cool slightly before chopping into small pieces for the filling.
- Make the creamy filling: In a medium mixing bowl, combine the softened cream cheese and shredded mozzarella. Stir until smooth and evenly blended. Gently fold in the chopped shrimp and lump crab meat, mixing carefully so that the crab retains some large, flaky pieces. Add the chopped parsley and a light sprinkle of salt and pepper. The mixture should be thick, creamy, and spreadable with a rich, savory aroma.
- Prepare the bread: Slice the loaf of Italian bread into thick sections, about 2 inches each. Using your fingers or the back of a spoon, hollow out the centers to create deep pockets without piercing through the bottom crust. This space will hold the seafood filling and prevent leaks during baking. The bread’s crust should remain intact and sturdy enough to support the filling.
- Stuff the bread: Spoon a generous amount of the seafood mixture into each hollowed section, pressing it in gently to pack the filling evenly. Smooth the tops with the back of the spoon. For added flavor, brush the exposed bread edges with the remaining garlic butter from the skillet, ensuring every piece gets a glossy, flavorful coating.
Bake to golden perfection:
