Shrimp & Crab Recipe

Prepare shrimp and crab

Rinse shrimp under cold water and pat dry with paper towels. If not already deveined, use a paring knife to make a shallow cut along the back and remove the vein. Gently pick through the crab meat to remove any shell fragments and set both seafood items aside, refrigerated, until ready to steam.

Make the steaming broth

In a large stockpot (6–8 quart) or a seafood steamer, combine 8 cups water, 2 cups low-sodium chicken broth, 3 tablespoons Old Bay seasoning, 1 tablespoon kosher salt, 1 teaspoon coarse black pepper, 2 bay leaves, 6 smashed garlic cloves, and the quartered lemons. Bring mixture to a vigorous simmer over high heat, stirring once to dissolve the seasonings.

Add butter and aromatics

Add 6 tablespoons unsalted butter to the simmering broth and let it melt. If using potatoes, corn, and onion, add the potatoes first and simmer for 8–10 minutes to begin cooking them, then add the corn and onion and simmer for an additional 5 minutes before adding the seafood (see timing below).

Cooking vegetables (if using)

For a one-pot steam: after the broth has simmered and butter has melted, add the halved small red potatoes. Cover and steam for 8–10 minutes. Add corn pieces and sliced onion, cover and steam 4–5 minutes. The potatoes should be nearly tender before adding seafood so that all components finish at the same time.

Steam shrimp and crab

Add the shrimp to the simmering, flavorful broth (arrange in a single layer if possible) and then gently nestle the lump crab meat into the broth or place crab in a perforated steamer insert above the liquid to avoid direct boiling (this preserves delicate crab texture). Cover the pot tightly and steam: shrimp will turn pink and firm in 3–5 minutes; crab meat should be heated through in 3–4 minutes (do not overcook). If using larger whole crab pieces, steam for 6–8 minutes until heated.

Timing & doneness

Start checking shrimp at 3 minutes — when opaque with a slight curl and firm to the touch they’re done. Crab should be hot throughout but still moist. Overcooking makes both rubbery and dry.

Finish and serve

Using a slotted spoon or tongs, transfer the steamed shrimp, warmed crab meat, and vegetables to a large platter. Sprinkle chopped fresh parsley over the top and squeeze lemon wedges over the seafood. Serve immediately with small bowls of melted butter (6 tablespoons) and extra lemon wedges and hot sauce if desired.

Leftovers: Refrigerate cooled seafood in an airtight container up to 2 days. Reheat gently by steaming for 2–3 minutes or briefly sautéing in butter to avoid drying out.