Preheat your oven to 350°F (175°C). Cut the tops off sourdough loaves and hollow out the insides, leaving an inch of bread around the edges.

In a large skillet over medium heat, add olive oil and sauté diced shrimp for 3-4 minutes or until they turn pink and opaque. Set aside to cool.

In a mixing bowl, combine softened cream cheese, grated mozzarella, Old Bay seasoning, garlic powder, onion powder, and parsley. Blend until smooth.

Fold in the cooled shrimp and lump crab meat until combined. Spoon the mixture into the hollowed-out sourdough bowls.

Place the filled bread bowls on a baking sheet lined with parchment paper. Bake for about 25 minutes or until cheese is melted and tops are golden brown.

Let the bread bowls cool for about 5 minutes before serving. Present them with extra bread pieces and crackers for dipping.