Recipe for Crab and Shrimp: Coastal Seafood Feast in One Pan

I still remember the first time I recreated a coastal seafood dish in my own kitchen. The combination of crab and shrimp in one pan delivers a restaurant-quality meal with minimal effort.

This creation brings together tender crab and succulent shrimp with simple ingredients that let the seafood shine. The one-pan method ensures easy cleanup and consistent cooking.

What results is a dish with perfectly cooked seafood, each bite offering the natural sweetness of crab and shrimp. The flavors are clean and bright, letting the quality of the ingredients take center stage.

Serve with crusty bread to soak up every last bit of the delicious pan juices. This is coastal cooking at its finest.

Ingredients for Recipe for Crab and Shrimp

Fresh seafood takes center stage with bright, simple flavors that shine.

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The crab and shrimp are the stars here. Fresh seafood markets or the seafood counter at Whole Foods are your best bets for quality—look for lump crab that smells sweet, not fishy, and shrimp that’s firm and slightly translucent (never gray). If using frozen, thaw overnight in the fridge. I always buy wild-caught when possible, but farm-raised works in a pinch.

No white wine? Chicken broth with a splash of lemon juice works as a substitute. Old Bay can be swapped for Cajun seasoning at half the amount. If you can’t find shallots, a small yellow onion does the trick. For extra richness, add a splash of heavy cream at the end (or skip it for a lighter dish). The parsley can be fresh cilantro if you prefer.

This dish is best served immediately, but leftovers keep in the fridge for 1-2 days. Reheat gently on the stove—microwaving can make the seafood rubbery. The bread? Toast it right before serving so it’s crisp and ready to soak up every last drop.

Step-by-Step Instructions for Crab and Shrimp

Here’s the method I use to create this coastal feast with perfect texture and flavor.

Step 1: Sauté Aromatics in Butter

Melt 0.5 cup Unsalted Butter in a large skillet over medium heat. When it stops foaming, add the 2 whole Shallots and cook for 3-4 minutes until they soften and turn translucent.

Add the 4 cloves Garlic Cloves and cook for 30 seconds until fragrant. Watch carefully—garlic can burn quickly. Stir in 2 tsp Old Bay Seasoning, 0.25 tsp Red Pepper Flakes, 1 tsp Kosher Salt, and 0.5 tsp Freshly Ground Black Pepper to build the flavor base.

Step 2: Cook the Shrimp Until Pink

Increase the heat to medium-high and add the 1 lb Large Shrimp in a single layer. Cook for 1-2 minutes per side until they turn opaque and pink. Don’t overcrowd the pan—cook in batches if needed.

The shrimp are done when they curl into a loose C shape and feel firm to the touch. Remove them from the skillet and set aside. The residual heat will continue cooking them slightly, so pull them early.

Step 3: Add Wine and Crab

Pour 0.5 cup Dry White Wine into the skillet and scrape up any browned bits from the bottom. Let it simmer for 2-3 minutes until the liquid reduces by half.

Gently fold in the 1 lb Lump Crab Meat, being careful not to break up the lumps too much. Cook for 3-4 minutes just until the crab is heated through—overcooking makes it rubbery.

Step 4: Finish with Lemon and Parsley

Remove the skillet from heat and stir in the 0.25 cup Fresh Lemon Juice. The acid brightens the dish and balances the richness of the butter. Taste and adjust seasoning if needed.

Return the shrimp to the skillet and sprinkle with 0.25 cup Fresh Parsley. Toss everything together gently to coat in the sauce. The parsley adds freshness and color.

Step 5: Serve with Crusty Bread

Transfer everything to a serving platter or individual bowls. Serve immediately with 1 whole Crusty Bread on the side for soaking up the buttery, garlicky sauce.

The bread is essential—it turns the sauce into the best part of the meal. This dish is all about the contrast of tender seafood and bold, briny flavors.

Flavor Customization for recipe for crab and shrimp

Herb Infusions

Swap Fresh Parsley for fresh tarragon or dill to add a sophisticated anise note. I love tarragon with crab—it reminds me of coastal French cooking. Use 2 tbsp chopped for the same fresh brightness. 🌿

Spice It Up

Double the Red Pepper Flakes to ½ tsp for noticeable heat, or add ½ tsp smoked paprika for depth. For a Cajun twist, mix in 1 tsp Creole seasoning with the Old Bay Seasoning. The warmth pairs beautifully with seafood.

Citrus Variations

Replace Fresh Lemon Juice with lime juice for a tropical touch, or use orange zest (about 1 tsp) for a sweeter profile. I learned from Nonna that citrus brightens seafood like nothing else.

Creamy Indulgence

Stir in ¼ cup heavy cream at the end for a luscious, velvety sauce. This works especially well if you’re serving over pasta or rice. The cream tempers the acidity and adds a luxurious mouthfeel.

Garlic Lover’s

Double the Garlic Cloves to 8 cloves for a more robust flavor. Roast the extra garlic first for a milder, sweeter taste that blends seamlessly into the dish. 🧄

Wine Swaps

If you prefer a richer sauce, substitute the Dry White Wine with seafood stock. For a boozy depth, use ½ cup dry sherry—it adds a nutty complexity that complements the crab beautifully.

Frequently Asked Questions