Melt the butter in a saucepan and heat it until is begins bubbling. Add the onions, celery, and garlic and cook until it turns soft.
Add the wine, shrimp stock, salt, Creole seasoning and bay leaf. Reduce heat to a low boil and reduce by about half.
Remove the bay leaf. Add the oysters, shrimp and crabmeat and cook for two or three minutes.
Add about a quarter of the bread crumbs at a time, stirring just enough to mix everything evenly. Add the green onions and parsley with the last batch of bread crumbs.
Adjust seasonings with salt and pepper. Load the stuffing into a baking dish and bake, uncovered, in the center of a 400-degree oven for 12-15 minutes, until toasty on top.
