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Seafood and Sausage Bake with Snow Crab and Chorizo recipe

Seafood and Sausage Bake with Snow Crab and Chorizo

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  • Author: The Kilted Chef
  • Yield: serves 2-4 1x


If you’re looking for a savory and satisfying seafood dish, try our Snow Crab and Chorizo Sausage Bake. This delicious recipe combines succulent snow crab with spicy chorizo sausage, creating a flavorful and filling meal that’s sure to please. To make it, simply sauté the vegetables, toss with the remaining ingredients and bake until golden brown and bubbly. With its rich flavors and hearty texture, this dish is perfect for any occasion. So why wait? Try our Snow Crab and Chorizo Sausage Bake today and discover a new favorite dish that’s sure to impress!


  1. 1/2 lb chorizo sausage sausages, parboiled and sliced
  2. 4 tbsp olive oil, divided
  3. 4 tbsp garlic butter, divided
  4. 3 slices of cauliflower
  5. 1 1/2 tsp Hot Under the Kilt acarian Cajun seasoning, divided
  6. 6 green onions, white only
  7. 1 red onion, cubed
  8. 6 mini peppers, halved
  9. 12 mini potatoes, parboiled
  10. 4 snow crab clusters
  11. juice of 1/2 lemon
  12. Drizzle of olive oil.


  1. Preheat oven to 425. Line a baking sheet with parchment paper.
  2. Place 2 tbsp olive oil and 1 tbsp garlic butter into a large sauté pan.
  3. Drizzle the cauliflower steaks with olive oil and sprinkle with 1/2 tsp of Hot Under the Kilt Acadian Cajun seasoning. Add to the pan and cook until the underside is golden brown. Turn.
  4. Add the green onions, red onion, and mini peppers to the pan. As the vegetables caramelize remove them from the pan and add to a parchment lined baking sheet.
  5. Add the sliced sausage and parboiled potatoes to the pan, toss.
  6. Split the snow crab clusters and add to the sheet pan.
  7. Add pats of the remining garlic butter to the pan.
  8. Squeeze the lemon juice over top, sprinkle 1 tsp Hot Under The Kilt, finish with a drizzle of olive oil.
  9. Place in the oven and bake for 10 minutes.
  • Category: Entree, Seafood, recipes