Spread the bread out onto a large baking sheet in an even layer. Bake at 350 degrees for 10-12 minutes, until nicely toasted. Set aside.

In a dutch oven, melt the butter over medium heat. Stir in the veggies, cooking just until slightly softened.

Stir in the garlic and shrimp, cooking just until the shrimp turn pink. Quickly stir in the crab. Remove the pot from heat, and stir in the bread crumbs.

To a mixing bowl, add the broth, eggs, condensed soup, spices, parsley, hot sauce, and salt & pepper. Whisk until the mixture's evenly combined. Pour into the dutch oven, and stir until the stuffing and liquid are evenly combined and everything's evenly coated.

Lightly spray a 9x13" baking dish with non-stick cooking spray. Transfer the stuffing into the dish, and use a spatula to spread it out evenly.

Cover the dish tightly with foil. Bake at 375 degrees for 30 minutes. Remove the foil, return the dish to the oven, and bake an additional 30-40 minutes, or until top is golden brown & toasted.

Remove the dish from the oven and let rest for 5 minutes before serving.