Preheat your oven to 375°F (190°C). Cut the garlic bread loaf into thick chunks about 2-3 inches wide. Using a small knife or melon baller, carefully hollow out the center of each piece, creating a pocket for the filling while leaving about ½ inch of bread on all sides.

In a medium bowl, combine the softened cream cheese and sour cream, mixing until smooth. Fold in the flaked crab meat, chopped shrimp, shredded cheddar cheese, green onions, garlic powder, Old Bay seasoning, lemon juice, salt, and black pepper. Mix gently to avoid breaking up the crab meat too much.

Spoon the seafood mixture generously into each hollowed-out garlic bread piece. Don't overstuff, but make sure each piece is filled to the top. You should have enough filling for about 8-10 bread bombs depending on size.

Place the stuffed bread bombs on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for even heating and browning.

Bake in the preheated oven for 12-15 minutes, until the bread is golden brown and crispy on the outside, and the filling is heated through and bubbling slightly around the edges.

Remove from the oven and immediately sprinkle with fresh chopped parsley. Let cool for 1-2 minutes before serving to avoid burning your mouth on the hot filling.