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Baked Crab and Shrimp

Baked Crab and Shrimp 4.000

Deb Lindsey for The Washington Post

Dinner in Minutes Sep 27, 2016

Here, you can approximate a Cajun/Creole etouffee-style seafood dish with a rich-tasting sauce -- all in a single pan. Don't be worried about submitting the shrimp to a blast of oven heat; blanketed by the sauce and moist vegetables, they'll remain tender.

Serve over rice or with corn bread. If you chopped up the shrimp, this could also make a nice hot dip.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 2 ribs celery
  • 1 medium onion
  • 1 medium green bell pepper
  • 2 large cloves garlic
  • 3 tablespoons unsalted butter
  • Large pinch ground cayenne pepper
  • Large pinch chili powder
  • 2 teaspoons flour
  • 1 cup fish or shrimp stock (may substitute clam juice)
  • 8 ounces (1 cup) lump crabmeat
  • 12 ounces peeled, deveined large raw shrimp (21-25 count)
  • 2 to 3 tablespoons heavy cream
  • 1 bunch scallions
  • 1/2 cup plain fresh bread crumbs (may substitute plain panko)
  • 1/2 lemon or lime


Cut the celery and onion into small dice. Stem and seed the green bell pepper, then cut the rest of it into small dice. Mince the garlic; gathering them all together on the cutting board is okay.

Melt the butter in a medium (10-inch) cast-iron skillet over medium heat. Stir in the celery, onion, garlic and green bell pepper; cook for 5 minutes, stirring often, until the mixture has softened but not browned. (Reduce the heat as needed.) Sprinkle the pinches of cayenne pepper and chili powder over the mixture, and then the flour; cook for about 1 minute (so the flour loses its raw taste), stirring, until the vegetables are evenly coated.

Gradually pour in the fish or shrimp stock as you continue to stir; increase the heat to medium-high to bring to a boil, stirring all the while. Cook for about 5 minutes or until the mixture has thickened into a sauce that pulls cleanly away from the bottom of the skillet when you pull a spatula through.

Pick over the crab, discarding any bits of cartilage. Reduce the heat to medium-low; add the crabmeat and shrimp to the skillet, along with the heavy cream (to taste). Stir as you cook for about 2 minutes or until the shrimp becomes just opaque and the crab is warmed through.

Meanwhile, position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Finely chop the white and light-green parts of the scallions, then combine them with the bread crumbs. Scatter this mixture over the contents of the skillet, then transfer the pan to the oven; broil for less than 1 minute, watching closely, just until the crumbs have lightly browned.

Squeeze the lemon or lime juice over the top. Serve right away.

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Recipe Source

Adapted from “Cast-Iron Cooking: Recipes and Tips for Getting the Most Out of Your Cast-Iron Cookware,” by Rachael Narins (Storey, 2016).

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 310

% Daily Values*

Total Fat: 13g 20%

Saturated Fat: 8g 40%

Cholesterol: 215mg 72%

Sodium: 500mg 21%

Total Carbohydrates: 18g 6%

Dietary Fiber: 2g 8%

Sugar: 4g

Protein: 32g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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