Ingredients :

• Crab meat — Canned crab does the job perfectly here—fresh crab is nice, but no need to complicate your life for this recipe. Important: drain it properly before using. Too much water and your sauce will become thin and characterless.
• Peeled shrimp — Frozen or fresh, both work. If using frozen, thaw them in a clean towel and dry them thoroughly before hitting the pan. A wet shrimp boils instead of searing—you lose that little pink crust that changes everything.
• Crème fraîche épaisse — Thick, not liquid—it’s what provides that velvety consistency that holds up during cooking. Liquid cream will yield a sauce too thin that you’ll spend ten minutes trying to fix. Full-fat preferred, we’re not here to be light.
• Shallot — One is enough, but very finely chopped. It brings the aromatic base without overpowering the seafood. Yellow onion can replace it in a pinch, but the taste will be much stronger and less delicate.