There is nothing about this recipe that isn’t amazing. Cheese= Great, Potatoes= Fantastic, Shrimp and Crab = Over the top amazing! This recipe uses a lot of cheeses, but that just means it’s additionally tasty. But fair warning, if you make this for family they’re going to ask you to make it all the time.
- 4 baking size Russet potatoes
- 1 lb crab meat or imitation crab
- 1 lb of raw shrimp
- 2 Tbsp. minced garlic
- 1 stick of butter
- 4 Tbsp. flour
- 8 oz block cream cheese softened
- 2 cups shredded American cheese Velveeta
- 1 cup shredded mozzarella
- 1/2 cup shredded Monterey Jack
- 1/4 cup grated Parmesan cheese
- 2 1/2 cups half and half
- 2 Tbsp. cajun seasoning
- 2 Tbsp. liquid crab boil
- 2 Tbsp. onion powder
- 1 Tbsp. garlic powder
- Salt and pepper
- chives or green onions
- Wash, scrub, and dry the potatoes well.
- Poke small holes all over the potatoes using a fork to vent.
- You can either wrap them in foil and bake them on 400 F for 40-50 mins. Or you can wrap them individually in paper towels and microwave them for approximately 7-10 minutes depending on size.
- When the potatoes are done, carefully cut a split down the middle of a potato. Do NOT cut through to the other side of the potato’s skin.
- Scoop the insides of the potatoes out and place it into a bowl; reserve the potato skins and keep them intact.
- Add in the cream cheese, chives, garlic powder, and salt and pepper to taste.
- Mix well, cover to keep warm, and set aside.
Seafood & Sauce:
- Add the shrimp and crab into a bowl
- Season the shrimp with 1 Tbsp. of Cajun seasoning, 1 Tbsp. onion powder and 1 Tbsp. liquid crab boil.
- In a saucepan, melt 4 Tbsp. of butter and add in the garlic
- Sauté the garlic for 30 secs.
- Add in the shrimp and crab and sauté until the shrimp are cooked; about 4-5 mins.
- Remove and set aside
- Pour the liquid left in the pot into a cup and reserve
- In the same pot, melt the remaining butter.
- When the butter melts, whisk in the flour
- Mix until the flour is no longer visible; about 1 min
- Pour in the reserved seafood liquid
- Pour in the half and half slowly while whisking.
- Bring it to a low simmer
- Stir in 1 Tbsp. of Cajun seasoning and 1 Tbsp. of onion powder
- When the sauce starts to thicken, stir in all remaining cheeses.
- When the cheese melts, add in the seafood and stir.
- Once the seafood is hot turn off the heat.
- Spoon the potato mixture evenly onto the reserved potato skins
- Sprinkle mozzarella evenly on each potato
- Ladle the seafood sauce over the potatoes
- Garnish with chives or green onions
Recipe and photo from CoopCanCook.com