Spicy Crab & Shrimp Bake
On the dawn of a new decade, what better way to usher in the fresh year than with a tantalizing new recipe? While customary New Year meals often feature staples like fish, greens, and beans, this time around, I opted to switch things up a bit at home. I’m excited to share a delightful seafood recipe that’s perfect for upcoming Super Bowl gatherings, romantic Valentine’s Day dinners, or any evening when you and your loved ones crave something indulgent. This dish boasts succulent Dungeness crab legs (though snow crab legs work just as well), jumbo shrimp, andouille sausage, sweet corn, and red potatoes—all seasoned to perfection and cooked to juicy perfection. As always, I’d love to hear how it turns out for you. Bon appétit!
Ingredients:
- 2 lb Shrimp
- 4 lb Snow Crab
- 1 Smoked Sausage, sliced (optional)
- Fresh broccoli crowns (optional)
- 10 small golden potatoes (optional)
- 2 sticks of butter
- Seasoning Mix: 2 T old bay, 2 T cayenne, 1 T Greek seasoning, 1 T onion powder, 3 T minced garlic, 2 T fresh ginger, 1 cup garlic chili sauce, 4 T parsley
- Reynolds oven bags
Directions:
- Parboil potatoes for 10 minutes.
- Preheat oven to 350°.
- Melt butter and mix in the seasonings thoroughly.
- Toss crab, shrimp, corn, potatoes, and sausage (if using) with the seasoned butter.
- Place the mixture into oven bags and bake at 350° for 20-25 minutes, adjusting time based on crab leg size.
- Serve with melted butter for dipping if desired. Enjoy!