Baked Crab & Shrimp - with fish stock

Baked Crab & Shrimp - with fish stock

BAKED CRAB AND SHRIMP is an touffee-style crab dish that starts with the holy trinity of Cajun cooking - celery, onion, and green bell pepper. If you don't have fish stock available, use dam juice. Serve this with rice, corn bread, or a side dish of baked onions.


4 tablespoons (½ stick) butter

2 stalks celery, minced

1 onion, minced

1 green bell pepper, minced

2 garlic cloves, minced

Large pinch of ground cayenne pepper

Large pinch of chili powder

teaspoons all-purpose flour

1½ cups fish stock

1½ cups lump crabmeat

1 pound shrimp, peeled and deveined

¼ cup heavy cream

1 cup breadcrumbs

1 bunch scallions, sliced thin

Rice, corn bread, or baked onions, for serving

Serves 4-6

1 Preheat the broiler.

2 Melt the butter in a 10-inch cast-iron pan over medium heat.

3 Add the celery, onion, bell pepper, garlic, cay-enne, and chili powder. Cook, stirring frequently, until the vegetables are soft. Do not let the vegetables brown. Sprinkle the vegetables evenly with the flour and continue to cook for another 2 minutes, stirring constantly.

4 Slowly add the stock. Bring to a simmer, reduce the heat, and cook until slightly thickened, 6 to 8 minutes.

5 Add the crab, shrimp, and cream to the vegetables and raise the heat slightly. Cook until the shrimp has turned pink, about 2 minutes.

6 Meanwhile, combine the breadcrumbs and scallions in a small bowl. Scatter over the skillet mixture.

7 Place the skillet under the broiler and cook until the breadcrumbs are lightly browned. Serve family-style.

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