Caribbean Jerk Crab and Shrimp Bake with Collard Greens

1.Preheat your oven to 400°F (200°C).

2.In a large mixing bowl, combine the crab legs and shrimp with jerk seasoning, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until the seafood is well coated.

3.In a separate bowl, toss the diced potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.

4.Place the baking sheet with potatoes in the preheated oven and bake for 20 minutes.

5.While the potatoes are baking, prepare the collard greens. In a large pot, bring the chicken broth to a simmer. Add the chopped collard greens and cook for about 10 minutes until tender. Season with salt and pepper to taste.

6.After 20 minutes, remove the baking sheet with potatoes from the oven. Add the seasoned crab and shrimp on top of the potatoes, and arrange lemon slices over the seafood.

7.Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the shrimp are pink and cooked through and the crab is heated.

8.Serve the jerk crab and shrimp hot, alongside the tender collard greens.