- 4 equal sized baking potatoes
- 8 oz crab meat
- 1/2 lb raw shrimp
- 2 cups water
- 2 tbsp salt
- 1 tsp dijon mustard
- 2 stalks green onion chopped thinly
- 1 small onion minced
- 5 cloves garlic chopped
- 1/4 cup white wine (use Moscato if you want a sweeter taste)
- 2 1/2 tbsp Cooking With Greens Spicy Seafood Seasoning
- 4 tbsp sweet butter
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp fresh chopped parsley
- OPTIONAL sour cream to top
Preheat oven to 400 degrees. Add water and salt to a bowl, mixing until salt is dissolved. Wash and scrub potatoes well. Pierce each potato 6 or 8 times with a fork. Place potatoes in salt brine, allowing each to sit for about 2 minutes. Place potatoes on a raised rack on a baking sheet. Bake for 70 minutes. Once potatoes have baked for about 40 minutes, start making the sauce. Heat 2 tbsp butter and olive oil in a skillet. Add onion and cook until lightly browned. Add garlic. Cook for 1 minute. Add white wine. bring to low simmer. Add Shrimp to pan. Add lemon juice. and 1/2 tbsp of the Spicy Seafood Seasoning. Once both sides of the shrimp are done, remove from shrimp heat. Turn off heat from pan and melt in remaining butter. Peel and chop shrimp into bite sized pieces. Sprinkle shrimp with 1 tbsp Spicy Seafood Seasoning.
Check crabmeat for any shells and mix in dijon mustard, green onion and remaining Spicy Seafood seasoning. Heat mixture in skillet or microwave for 20 seconds.
At 1 hour, remove potatoes from oven and brush with olive oil and sprinkle with pink Himalayan Sea salt. Bake for an additional 1 minutes. Immediately cut into the middle of the potato, and with a clean towel, squeeze the potato open. Spoon some of the garlic,onion,butter mixture into the cavity of the potato. Add about 2 oz of the crab mixture, and top with 1/4 of the chopped shrimp. Top with Sour cream if you prefer.