Seafood Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Sear shrimp

Heat 1 tbsp olive oil and 1/2 tbsp butter in a large skillet over medium-high heat. When the pan is hot, add shrimp in a single layer and cook 1.5–2 minutes per side until pink and just opaque. Transfer shrimp to a plate and set aside.

Cook aromatics

Reduce heat to medium. Add remaining 1 tbsp olive oil and 1/2 tbsp butter to the skillet. Add minced garlic and red pepper flakes. Cook, stirring, 30–45 seconds until fragrant but not browned.

Add crab & deglaze

Add lump crab meat and gently fold into the garlic mixture for 1 minute just to warm through. Pour in lemon juice and scrape any browned bits from the pan. Taste and adjust seasoning with remaining salt and pepper if needed. Return shrimp to the pan and toss gently to combine; remove from heat.

Prepare tomatoes & spinach

While shrimp cooks, place diced tomatoes in a bowl and lightly toss with 1/4 tsp salt. Add baby spinach to the shrimp-and-crab mixture while it's still warm, tossing until spinach wilts (about 30–45 seconds).

Combine with cheese

Remove pan from heat. Add torn fresh mozzarella and chopped basil to the warm mixture and gently fold so cheese softens and starts to melt but retains some shape. Allow mixture to rest 1–2 minutes so flavors marry.

Toast bread

Preheat broiler (or a skillet). Brush baguette slices with 1 tbsp olive oil on both sides. Toast under broiler or in a hot skillet until lightly golden, about 1–2 minutes per side under broiler, watching closely to avoid burning.

Assemble and serve

Spoon generous portions of the warm shrimp, crab, spinach, tomato and mozzarella mixture onto each toasted bread slice. Garnish with extra basil if desired and serve with lemon wedges for squeezing over. Serve immediately.