Tender Crab Shrimp Potatoes

This creamy crab shrimp potatoes recipe brings together tender baked russet potatoes filled with a rich, velvety seafood topping made from shrimp, crab, and lobster in a luscious butter and cream sauce. It’s a comforting dish perfect for when you want something a little special yet homey on the table.

I tried this dish for a family dinner once when I wanted to impress without spending all day cooking. It quickly became a favorite everyone asks for again and again.

Ingredients

• Russet potatoes: large and starchy for the best fluffy inside and crispy skin, choose firm ones without green spots
• Grapeseed oil: a neutral oil with a high smoke point perfect for roasting potatoes, you can substitute olive oil or canola if needed
• Sea salt: essential for seasoning inside and out, coarse flakes work well on the skin
• Medium or large shrimp: peeled, deveined and tails off for easy eating and even cooking
• Lobster tails: fresh and cut into small pieces, look for firm meat that smells fresh, avoid any with off odors
• Lump crab meat: the sweet, delicate crab chunks that shine against the creamy sauce
• All-purpose seasoning: use lightly to avoid overpowering the seafood naturally sweet flavors
• Butter: salted, ideally a rich brand like Kerrygold for that deep creamy taste
• Garlic cloves: minced fresh for bright aromatic notes
• Dry white wine: adds acidity to balance the richness, pick a crisp variety you enjoy drinking
• Heavy cream: thick and rich for the smooth sauce body
• Paprika and onion powder: provide gentle warmth and savory depth
• Fresh parsley and green onions: for fresh color and a mild herbaceous finish

Step-by-Step Instructions

Preheat and prepare potatoes:

Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Use a fork to poke three holes in each potato to allow steam to escape. Rub each potato all over with grapeseed oil and season thoroughly with sea salt on the skin. Place on the baking sheet and bake for one hour until the skin is crispy and the interior is tender when pierced with a fork.

Prepare the potato openings:

Remove the potatoes from the oven. Using a sharp knife, slice each potato lengthwise carefully just enough to create an opening for the seafood topping without cutting through the bottom.

Cook the shrimp:

Lightly season the shrimp with all-purpose seasoning. Heat a 10-inch skillet over medium-high heat. Add grapeseed oil and sear the shrimp for one minute on each side until just cooked through. Remove shrimp from skillet and set aside.

Make the sauce and cook lobster:

Lower the heat to medium. Pour in the dry white wine to deglaze the skillet, scraping up any browned bits for flavor. Add the butter and melt completely. Stir in the minced garlic and sauté for about two minutes until the garlic is fragrant but not browned, adjusting heat as needed.

Combine cream and seasonings:

Pour in the heavy cream and bring the mixture to a gentle simmer. Season with sea salt, black pepper, paprika, and onion powder. Add the lobster pieces and cook for five to seven minutes until the lobster is fully cooked and the sauce thickens slightly.

Finish with crab, shrimp, and herbs:

Gently stir the cooked shrimp, lump crab meat, and chopped fresh parsley into the simmering sauce. Mix carefully to preserve the crab lumps and warm everything through without breaking the seafood apart.

Assemble and garnish:

Spoon the creamy seafood topping generously over each opened baked potato. Garnish with chopped green onions for a fresh and colorful touch before serving.

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One of my favorite things about this recipe is the lobster butter cream sauce. It reminds me of the summers my family spent on the coast where fresh seafood was the star of every meal. Every bite transports me back to that warmth and comfort.

Storage Tips

Let the stuffed potatoes cool completely before covering with foil or airtight containers. They keep well in the fridge for up to three days. To reheat gently warm in an oven at 350 degrees to preserve the crispy potato skin and creamy topping texture. Freeze the filling separately if you want to keep it longer and thaw overnight before warming.

Ingredient Substitutions

You can swap lobster tails with scallops or extra shrimp if desired or budget is tight. Use coconut cream instead of heavy cream for a dairy-free version although the flavor will shift slightly. Olive oil is a fine alternative for grapeseed oil but watch your heat to avoid burning the garlic.

Serving Suggestions

Serve the creamy crab shrimp potatoes with a simple green salad dressed in lemon vinaigrette to balance richness. A glass of chilled white wine complements the seafood perfectly. For a heartier meal, pair with roasted asparagus or sautéed green beans.

Cultural and Historical Context

Stuffed baked potatoes have long been a comforting classic in American cuisine, perfect for family meals and potlucks. The seafood topping here takes inspiration from coastal cooking styles where fresh shrimp, crab, and lobster shine in buttery sauces. This recipe combines the heartiness of a baked potato with the elegance of a shellfish cream sauce reflecting both rustic and refined culinary traditions.

Pro Tips

• Toast the paprika in the dry skillet before adding liquids for a subtle smoky boost
• Don’t rush cooking the lobster; it should be opaque and firm but not rubbery for the best texture
• Use fresh parsley at the end to preserve brightness and avoid bitterness from overcooking

Recipe FAQs

→ What type of potatoes work best for this dish?

Large russet potatoes are ideal due to their starchy texture and ability to develop a crispy skin when baked.

→ Can I substitute the seafood used in the filling?

Yes, while crab, shrimp, and lobster bring distinct flavors, you can adjust based on availability or preference, keeping the balance of textures in mind.

→ How can I ensure the sauce is creamy but not too thick?

Simmer the cream and butter mixture gently and watch for slight reduction to achieve a smooth but pourable consistency before adding seafood.

→ Is it possible to prepare the potatoes faster?

Microwaving wrapped potatoes for about 9 minutes can speed up cooking, though baking is preferred for a crispy skin and superior texture.

→ What herbs best complement this seafood filling?

Fresh parsley adds brightness, while garnishing with chopped green onions provides a mild bite that enhances the overall flavor.