Lemon Garlic Crab & Shrimp Loaded Potatoes Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes clean and pat dry. Pierce each potato 6–8 times with a fork to allow steam to escape.

Rub each potato with 2 tbs olive oil (divide evenly) and sprinkle with coarse salt and black pepper. Place directly on the oven rack or on a baking sheet.

Bake for 50–60 minutes, until skins are crisp and a skewer or fork slides into the center easily. Cooking time varies by size; medium potatoes usually take ~55 minutes.

Season and sauté shrimp

While the potatoes bake (start this in the last 15 minutes of baking), pat the shrimp dry. Toss shrimp with 0.5 tsp salt, 0.25 tsp black pepper and 0.5 tsp smoked paprika. Heat 1 tbs butter in a skillet over medium-high heat.

Add shrimp and cook 1.5–2 minutes per side (total 3–4 minutes) until pink and just cooked through. Remove shrimp to a plate and keep warm.

Warm crab meat

In the same skillet over low heat, add the lump blue crab meat just to warm through for 1–2 minutes (do not over-stir to avoid breaking lumps). Season lightly if needed. Remove from heat and cover to keep warm.

Make the sauce

In a small saucepan over low heat, melt 3 tbs unsalted butter. Add the minced garlic and cook gently 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 2 tbs fresh lemon juice, 1 tsp lemon zest, 0.25 cup mayonnaise, 1 tsp Dijon mustard and 0.5 tsp hot sauce (if using). Whisk to combine until smooth.

Taste and adjust seasoning with salt and black pepper to taste. Keep sauce warm or set aside at room temperature; it will thicken slightly as it cools.

Finish potatoes

When potatoes are baked, remove from oven and let cool 5 minutes until easy to handle. Cut a lengthwise slit in each potato and gently push the ends to open the cavity. Use a fork to fluff the interior flesh.

Divide 4 tbs unsalted butter and 0.25 cup milk among the potatoes (1 tbs butter + ~1 tbsp milk per potato), mixing into the flesh for creaminess. Season the filling lightly with salt and pepper.

Stir 1 cup of shredded cheddar into the hot potato flesh (reserve 1 cup for topping). Return potatoes to a 400°F (200°C) oven for 3 minutes if you want the cheese melted into the flesh; alternatively skip this step.

Assemble loaded potatoes

Top each potato with an even portion of warm shrimp (3 each) and about 1.5 oz blue crab meat. Spoon 1–1.5 tbs lemon garlic sauce over the seafood on each potato. Sprinkle remaining 1 cup shredded cheddar over the assembled potatoes and return to oven for 2–3 minutes to melt cheese, or broil 1–2 minutes watching closely.

Garnish each loaded potato with a sprinkle of sliced scallions and chopped parsley. Serve hot with extra lemon garlic sauce on the side if desired.