Creamy Crab and Shrimp Potatoes

This creamy crab and shrimp stuffed baked potato brings rich, buttery seafood flavor together with the satisfying heartiness of a perfectly baked russet. It’s a dish that feels special yet uses simple ingredients you can usually find at the market. Perfect for a cozy dinner when you want something indulgent without a fuss.

Ingredients

• Four large russet potatoes: the starchy kind ensures fluffy insides and crisp skins after baking
• Grapeseed oil: or olive, canola, or avocado oil if preferred, for coating potatoes and searing seafood
• Sea salt: to season both the potatoes and the seafood topping, enhancing natural flavors
• Shrimp: half a pound medium or large, peeled, deveined and tails off for easy eating and tenderness
• Lobster tails: two small or medium, shells removed, cut into half-inch pieces to add sweet lobster flavor and texture
• Eight ounces lump crab meat: for that delicate, sweet crab essence that makes the topping special
• All-purpose seasoning: seasoned shrimp lightly but watch salt levels especially if your blend is salty
• Grapeseed oil for searing: three tablespoons for searing the shrimp ensuring no sticking
• Dry white wine: one-third cup to deglaze and add subtle acidity to the sauce
• Salted butter: six tablespoons, preferably a high-quality kind like Kerrygold for richness
• Garlic: three cloves, minced or about a tablespoon to infuse the sauce with warm aromatic flavor
• Heavy cream: two cups to beautifully bind the seafood with a luscious creamy sauce
• Sea salt and black pepper: half a teaspoon sea salt and half a teaspoon black pepper balanced seasoning in the sauce
• Paprika: one and a half teaspoons brings a mild smoky warmth to the sauce
• Onion powder: one teaspoon for depth without the need for fresh onions
• Fresh parsley: two teaspoons, chopped adds freshness to the final dish
• Green onions: chopped for garnish providing color and a mild onion bite

Step-by-Step Instructions

Sear the Shrimp:

Season shrimp lightly with all-purpose seasoning. Heat a 10-inch skillet over medium-high. Sear shrimp one minute per side just until pink and opaque. Remove shrimp and set aside to rest.

Deglaze and Create Sauce Base:

Lower heat to medium and pour in dry white wine to deglaze the pan scraping any browned bits from the bottom. Add butter and allow it to melt fully before adding minced garlic. Sauté garlic gently for about two minutes until fragrant but not browned. Adjust heat if needed.

Simmer the Creamy Seafood Sauce:

Pour in heavy cream and bring to a gentle simmer. Add sea salt, black pepper, paprika, onion powder, and raw lobster pieces. Let simmer for five to seven minutes until lobster is cooked through and sauce thickens slightly.

Add Crab and Shrimp:

Stir in cooked shrimp, lump crab meat, and fresh parsley gently to warm through without breaking up the crab too much.

Prepare the Baked Potatoes:

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Using a fork poke holes in each potato about three times. Rub with oil and season generously with sea salt all over. Place on baking sheet. Bake for one hour until skin is crisp and inside is tender.

Assemble and Serve:

Slice each baked potato lengthwise open and spoon the creamy seafood topping generously over each one. Garnish with chopped green onions for a fresh pop of color and flavor.

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Storage Tips

Any leftovers store seafood topping in an airtight container in the fridge for up to three days. Reheat gently over low heat stirring often to keep sauce smooth. Potatoes can be wrapped loosely and refrigerated but are best eaten fresh.

Ingredient Substitutions

You can swap lobster tails for more shrimp or even scallops if preferred. Use half and half instead of heavy cream for a lighter sauce, though it will be less rich. Olive oil works well instead of grapeseed oil for searing and roasting for a different flavor profile.

Serving Suggestions

Serve these stuffed potatoes with a crisp green salad dressed simply with lemon juice and olive oil. A cold glass of dry white wine complements the seafood and adds brightness to this comforting dish.

Recipe FAQs

→ How do I ensure the potato skin is crispy when baking?

Rub each russet potato with oil and sprinkle sea salt all over before baking at 425°F for about an hour. This helps the skin crisp nicely.

→ Can the seafood topping be prepared in advance?

Yes, you can cook the creamy crab and shrimp mixture ahead and rewarm gently before serving atop the potatoes.

→ What can I use if I don’t have grapeseed oil?

Olive oil, canola, or avocado oil are excellent substitutes for grapeseed oil in this dish.

→ How do I prevent the garlic from burning in the sauce?

Sauté garlic over medium to medium-low heat carefully, stirring frequently, and remove from heat promptly once fragrant.

→ Is microwaving the potatoes a good alternative?

Microwaving wrapped potatoes for about 9 minutes speeds up the cooking and still yields tender, fluffy interiors if done in small batches.

→ What seasoning works best with the seafood?

A mild all-purpose seasoning lets the natural flavors of shrimp, crab, and lobster shine without overpowering the dish.