1 loaf French bread, sliced lengthwise

4 tbsp unsalted butter, softened

3 cloves garlic, minced

1 tbsp chopped parsley

8 oz shrimp, peeled, deveined, and chopped

6 oz jumbo lump crabmeat

1/4 cup mayonnaise

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Lemon wedges, for serving (optional)

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In a small bowl, mix the softened butter with the minced garlic and chopped parsley. Spread this garlic butter mixture evenly over the sliced French bread.
In a medium skillet, heat a little olive oil over medium heat. Add the chopped shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Remove from heat and set aside.
In a bowl, combine the cooked shrimp, jumbo lump crabmeat, mayonnaise, mozzarella cheese, Parmesan cheese, salt, and pepper. Mix gently until everything is well incorporated.
Preheat the oven to 375°F (190°C). Spoon the shrimp and crab mixture evenly over the prepared garlic bread.
Place the bread on a baking sheet and bake for 12-15 minutes, or until the bread is toasted, the cheese is melted, and the seafood topping is golden and bubbly.
Remove from the oven, slice into pieces, and serve with lemon wedges for an extra burst of freshness.

For a spicy kick, add red pepper flakes to the shrimp and crab mixture.

Substitute parsley with basil or thyme for a different flavor.

Use Gruyère or cheddar cheese instead of mozzarella for a different taste.

If using frozen shrimp, be sure to thaw and drain them thoroughly before cooking.

To make ahead, prepare the shrimp and crab mixture and store it in the fridge for up to 1 day.

If you’d like to make the dish spicier, finely chopped jalapeños or a splash of hot sauce can be added to the mixture.