Lemon Garlic Crab & Shrimp Recipe

Pat dry and season

Pat the shrimp dry with paper towels. Season shrimp lightly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Keep crab meat chilled and handle gently to avoid breaking lumps.

In a large skillet set over medium heat, melt 2 tablespoons of butter with 1 tablespoon olive oil. Add the minced shallot and cook 1–2 minutes until translucent but not browned.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Pour in 1/4 cup dry white wine (or stock) and bring to a simmer. Scrape any browned bits from the pan. Let the liquid reduce by about half, 2–3 minutes.

Stir in the lemon juice, lemon zest and Dijon mustard. Reduce heat to medium-low.

Add the heavy cream and remaining 2 tablespoons butter, stirring until the butter melts and the sauce is smooth. Simmer gently for 2 minutes to thicken slightly.

Season the sauce with 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon red pepper flakes (adjust to taste). Stir in 1 tablespoon chopped parsley.

Increase heat to medium. Add the seasoned shrimp in a single layer to the skillet with the sauce. Cook 1–2 minutes per side, until shrimp are pink and just cooked through (opaque).

Gently fold in the lump blue crab meat, being careful not to over-stir so lumps remain intact. Cook 1 additional minute just to warm the crab through.

Reduce heat to low. Sprinkle the grated sharp cheddar evenly over the top of the shrimp and crab in the skillet. If using, sprinkle panko breadcrumbs over the cheese for texture.

Cover the skillet with a lid for 2–3 minutes, or place under a broiler for 1–2 minutes until cheese is fully melted and panko is golden. If broiling, transfer to an oven-safe dish before broiling.

Remove from heat. Sprinkle remaining 1 tablespoon chopped parsley over the dish and squeeze lemon wedges over each serving to taste.

Serve immediately over cooked rice, pasta, or with crusty bread to soak up the lemon garlic sauce.