Preheat your oven to 425F. Get out a large baking sheet (no need to grease it!).
Season the shrimp with salt and pepper. Heat ½ tablespoon of olive oil in a skillet and cook the shrimp about 2 minutes per side, or until fully cooked. Set aside and roughly chop into smaller pieces (about ¼ - ½ inch) once the shrimp cools.
While the shrimp cools, prepare the rest of the dish: In a large microwave-safe bowl, microwave the cream cheese for about 40 seconds, until it is softened but not fully melted. Add the Parmesan cheese, drained crab meat, grated garlic, parsley, and red pepper flakes. Add the chopped cooked shrimp. Mix well.
Cut a baguette into slices, about ½ - ¾ inch in thickness. Generously top each slice with about 1-2 tablespoons of the seafood spread. Place the baguette slices on a large baking tray. Place in the oven at 425F for 4-5 minutes, or until the baguette is toasted and the seafood spread has softened. Top with additional parsley or red pepper flakes for garnish, if desired. Serve warm.
The seafood spread can be made up to 2 days in advance and kept refrigerated in a container with a tight fitting lid. Prepare it in advance, then spread it on a baguette and bake it right before serving.You can also prepare the baguettes with the seafood spread on top 1-2 hours in advance and keep them on a tray in the fridge. Just pop them in the oven right before serving.