1-First, preheat your oven to 375°F (190°C) and get your ingredients ready. Cut the tops off the 4 large round bread rolls or sourdough loaves and hollow out the centers, leaving a thick wall for sturdiness. Brush the insides and outsides with 2 tablespoons olive oil or melted butter, then bake for 10-15 minutes until they’re golden and crispy. This step sets the base for your dish.

2-Next, heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a skillet over medium heat. Sauté the finely chopped medium onion until it’s softened, then add the 2 minced garlic cloves and cook until fragrant. Stir in the 1/2 pound peeled, deveined, and chopped shrimp and cook until it’s pink, followed by the 1/2 pound crab meat.

3-Pour in 1 cup heavy cream or half-and-half and 1/2 cup chicken or seafood broth, stirring everything together. Add 1/4 cup softened cream cheese, 1/2 cup shredded mozzarella cheese, and 1/2 cup grated Parmesan cheese, mixing until the sauce is smooth and creamy. Season with 1 teaspoon Old Bay seasoning, 1/4 teaspoon smoked paprika if you like, and salt and black pepper to taste. Let it simmer until thickened for that perfect consistency.

4-Spoon the seafood filling into the prepared bread bowls, making sure to pack it in nicely. Sprinkle a bit more cheese on top for extra gooeyness. Bake for 5-10 minutes until the cheese melts and bubbles, creating a beautiful finish.

5-Finally, garnish with fresh parsley and serve warm with the bread tops for dipping, along with lemon wedges on the side. The total time is about 1 hour, with 30 minutes for prep and 25 minutes for cooking, making it an efficient recipe for any day.