Preheat oven to 400°F. Line a large baking sheet with a fresh sheet of parchment paper.
In a medium bowl, stir together the softened cream cheese, mozzarella, Parmesan, minced garlic, lemon juice, Old Bay seasoning & chopped parsley until uniform & completely smooth. Gently fold the chopped shrimp & lump crab meat into the cream mixture. Work carefully so you keep the delicate texture of the seafood intact without breaking it down too finely.
Pastry
Lay the thawed puff pastry sheet flat on the parchment-lined baking sheet. Mentally divide the pastry vertically into three equal columns. Spoon the seafood filling evenly down the center third column, ensuring you leave about an inch empty at the very top & bottom edges. Using a sharp knife or a pastry wheel, cut matching diagonal strips (roughly 1 inch wide) down the left & right outer columns of the pastry, moving from the edge of the filling outward to the edge of the sheet.
Assembly
Fold the top & bottom edges of the pastry slightly over the ends of the filling to seal them. Then, alternating from the left side to the right side, fold the cut pastry strips diagonally over the filling to create an overlapping woven braided pattern. Gently tuck & press the final ends under. Brush the entire surface of the braid evenly with the beaten egg wash for a high-gloss finish. Lightly dust the top with the extra tablespoon of grated Parmesan cheese.
Baking
Place the pan in the oven & bake for 22 – 25 minutes. You’ll know it’s ready when the pastry has risen completely & turned a rich, deep golden brown.
Hollandaise Sauce
In a heat-proof bowl set over a pot of simmering water (double boiler) or in a blender, whisk together the egg yolks, lemon juice, water & a pinch of salt. Whisk constantly until mixture thickens slightly. Slowly stream in the warm melted butter while whisking vigorously until the sauce is thick & smooth. Stir in a a dash of cayenne or Tabasco.
Serve
Let the baked seafood pastry rest on the counter for 5 – 10 minutes so the creamy filling can set slightly before slicing. Spoon or ladle the warm hollandaise sauce generously over the pastry braid or pass around so each guest can put their own on their individual servings. Finish with a scattering of fresh lemon zest & finely chopped parsley.
Recipe Notes
• Alternately, KNOOR makes a wonderful hollandaise sauce mix that could be used instead of making your own!