Ingredients

• 2 cups mayonnaise, Dukes pref.
• 16 oz. imitation (mock) crab, finely chopped
• 1 ½ cups yellow cheddar cheese, freshly grated
• 3 cups whole milk mozzarella cheese, freshly grated
• 1/3 cup fresh parsley, very finely chopped
• 2 TBL fresh garlic, minced
• 2 tsp Paul Prudhomme seasoning
• 1 dense loaf of hoagie-style bread

Instructions

1. In a large mixing bowl, combine all the ingredients for the seafood mixture thoroughly. Be sure the mayonnaise is fully mixed in, it acts as the glue that holds everything together.
2. Preheat your oven to 425°F. Line a baking sheet with parchment paper and place your hoagie loaf on it. Slice the loaf lengthwise all the way through so you end up with two open-faced halves.
3. Spoon a generous amount of the seafood filling onto each half, then use a rubber spatula to spread it evenly from edge to edge, making sure every bite gets the good stuff.
4. Place the tray on the center rack of your oven and bake for about 7 minutes, or a little longer, depending on how hot your oven runs. You’ll know it’s ready when the cheese is fully melted and just beginning to turn golden in spots.
5. Once baked, take the loaves out and let them rest for a few minutes before slicing. Cut into pieces about 4 inches wide.
6. Serve alongside Parrot Isle Shrimp (like the kind from Red Lobster) and some Asian Zing Wings (think Buffalo Wild Wings style) for an unbeatable appetizer spread that’ll steal the show!