Lemon Garlic Crab & Shrimp (loaded Pot) Recipe

Prep and cook potatoes

Scrub the potatoes and cut any larger ones so all pieces are roughly 1-1.5 inches. Place potatoes in a large pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on size. Drain and return to the pot off heat for 1 minute to steam-dry.

Finish potatoes

While potatoes are hot, gently smash each potato slightly with the back of a spoon or a potato masher to create rough, slightly flattened tops (not fully mashed). Add 2 tablespoons of butter and 1/2 teaspoon salt; toss gently so butter melts and coats potatoes. Transfer potatoes to a large ovenproof serving dish or cast-iron skillet in a single layer, leaving room for seafood on top.

Make sauce

In a medium skillet over medium heat, add olive oil and 3 tablespoons butter. When butter melts and begins to sizzle, add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add white wine and scrape any browned bits, simmer 1–2 minutes to reduce slightly. Stir in lemon juice, lemon zest, Old Bay, red pepper flakes, salt, and black pepper. Reduce heat to low and simmer gently 1 minute; taste and adjust seasoning.

Cook shrimp

Pat shrimp dry with paper towels and season lightly with 1/4 teaspoon salt, a pinch of black pepper, and a pinch of Old Bay. Heat a separate large skillet over medium-high heat. Add 1 tablespoon butter. When butter foams, add shrimp in a single layer and cook 1.5–2 minutes per side until pink and just opaque. Remove shrimp to a plate and keep warm.

Warm crab and combine

Lower heat to medium. Add remaining tablespoon butter to the skillet with the lemon-garlic sauce, then gently fold in lump crab meat — heat just until warmed through, about 1–2 minutes (avoid stirring vigorously to keep lumps intact). Add cooked shrimp back to the pan and gently toss to coat in the sauce. Taste and adjust salt, lemon, or seasoning.

Assemble loaded pot

Spoon the lemon-garlic crab and shrimp mixture evenly over the prepared potatoes in the ovenproof dish. Drizzle any remaining sauce from the skillet over the top. Dot the assembled dish with the remaining 4 tablespoons butter in small pieces so it melts over everything while finishing.

Melt cheese and brown (optional)

Sprinkle shredded cheddar evenly over the seafood and potatoes, followed by grated Parmesan if using. Place under a broiler 4–6 inches from the heat for 2–4 minutes just until cheese is melted and lightly golden (watch closely to prevent burning). Alternatively, bake in a 400°F/200°C oven for 6–8 minutes to melt cheese.

Garnish and serve

Remove from oven, sprinkle chopped parsley and chives over the top and dust lightly with smoked paprika if desired. Serve immediately with lemon wedges on the side for squeezing over each portion.