Crabby Cheese Bread

1 large loaf of French bread-split in half lengthwise
2 tablespoons of cream cheese-softened
1 tablespoon of butter, softened
1/4 teaspoon of garlic powder-divided
2 cups of shredded Monterey Jack or Swiss cheese-divided
3/4 cup of real mayonnaise
1-1/4 cups of sour cream
1/2 teaspoon of Old Bay seasoning
1 teaspoon of Cajun seasoning-or to taste (optional)
1 tablespoon of chopped fresh parsley
1/2 tablespoon of freshly squeezed lemon juice
1/2 pound of crabmeat-warmed
1 tablespoon of shredded Parmesan(optional)

Preheat oven to 400 degrees. Split the bread in half lengthwise. Combine the cream cheese and butter until well blended and spread evenly on cut sides of both lengths of French bread. Sprinkle both breads lightly with the garlic powder. Sprinkle 1/2 cup of the shredded cheese on each length of bread. Set aside on an aluminum foil covered baking sheet.

Blend together the mayonnaise, sour cream, Old Bay, Cajun seasoning, parsley and lemon juice. Squeeze out or drain any excess moisture from the crab, gently fold the crab into the mayonnaise mixture. Spoon the crabmeat mixture evenly between the two lengths of bread and use a spatula to spread it out. Sprinkle the crab mixture with Parmesan and divide the remaining cup of shredded cheese evenly over each length of bread. For softer bread, pull the foil up around the sides of the bread; for a bread that has more crunch, leave the foil flat. Warm through in the preheated 400 degree oven for 10-15 minutes, or until mixture is hot and cheese is melted. Use a serrated knife to slice and serve immediately.