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Ingredients
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Crab and Seafood
Seasoning & Sauce
Optional finishing
Method
Prep
- 1
Clean and prepare seafood
If using live crabs, humanely kill and steam or boil them first for 8–10 minutes until bright red. Cool slightly, then halve or quarter large crabs and remove gills. Rinse shrimp, pat dry. Scrub mussels under cold water and discard any that remain open when tapped.
- 2
Cook sauce
- 3
Sauté aromatics
In a large wide skillet or Dutch oven over medium heat, add olive oil and 2 tablespoons butter. When butter melts and begins to foam, add minced garlic, minced ginger and chopped shallot. Sauté 1.5–2 minutes until fragrant and translucent but not browned.
- 4
Build flavor
Stir in tomato paste, paprika and crushed red pepper flakes. Cook 1 minute, stirring constantly to caramelize the tomato paste lightly.
- 5
Deglaze and make broth
Pour in white wine to deglaze the pan, scraping up any browned bits. Let wine reduce by half (about 2–3 minutes). Add seafood stock and lemon juice, bring to a gentle simmer.
Cook seafood
- 6
Add crab
Add the prepared crab pieces to the simmering sauce, spooning sauce over the shells. Cover and simmer 6–8 minutes for pre-steamed crab (if raw, simmer 10–12 minutes) until crab meat is opaque and heated through.
- 7
Add mussels and shrimp
Add mussels and shrimp to the pot, nestling mussels hinge-side down. Cover and cook 4–6 minutes more, or until mussels open and shrimp are pink and just cooked through. Discard any mussels that remain closed.
- 8
Serve
- 9
Transfer the crab and seafood to a large shallow bowl or keep in the skillet. Pour the sauce over everything. Serve immediately with lemon wedges and crusty bread or steamed rice to soak up the sauce.
- 10
