Crab Stuffed Shrimp

Crab Stuffed Shrimp
Source: You Can Have It!. Recipe Credit: . Photo Credit: Mittera.
Summary

Author and recipe developer Devin Alexander says: "I love this appetizer! It’s so easy and definitely wow worthy! I first ran a version of this recipe in a holiday seafood article I wrote for Muscle & Fitness magazine. I got such a great response and found myself making it so many times, that I wanted to share it here in a version that not only body builders can enjoy. Don’t know how to butterfly shrimp? It sounds fancier and more difficult than it is. Watch this video and I will show you how it’s done."


This recipe from You Can Have It! by Devin Alexander. To order directly from the American Diabetes Association, click here.

  • Prep time
    20 min
  • Cook time
    10 min
  • Servings
    4 Servings
  • Serving size
    3 stuffed shrimp
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3 stuffed shrimp
  • Amount per serving Calories 80

  • Total Fat 1.5g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 110mg
  • Sodium 220mg
  • Total Carbohydrate 3g
    • Dietary Fiber 0g
    • Total Sugars 0g
  • Protein 14g
  • Potassium 260mg
  • Phosphorus 190mg

Choices/Exchanges: 2 Lean protein

Ingredients

Ingredients

  • drained, canned lump crab meat
    4 oz
  • finely chopped green onions
    2 tbsp
  • light mayonnaise
    1 tbsp
  • lemon zest
    2 tbsp
  • Fresno pepper (very finely chopped)
    1 tsp
  • whole wheat panko (Japanese bread crumbs)
    1 1/2 tbsp
  • extra large (about 21–25 count) shrimp
    12
  • Extra virgin olive oil pan spray
    1
Directions

Directions

  1. Preheat the oven to 475°F. Line a small baking sheet with nonstick foil.

  2. Mix the crab, green onions, mayonnaise, lemon zest, and peppers in small bowl until they are well combined.

  3. Spread the bread crumbs on a small plate and set aside.

  4. To butterfly the shrimp: Peel all but the tail and last joint of the shell off the shrimp. On a cutting board, place a shrimp so that the head end and tail are touching the cutting board and the center arches toward the ceiling. Insert a knife into the shrimp near the head, just past the remaining shell, and cut down the center of the shrimp’s back to the tail, cutting just deep enough to flatten the shrimp (make sure not to cut all the way through). Run the shrimp under cold water to clean it. Dry it well with paper towels. Repeat the procedure with the remaining shrimp and place them side by side, not touching, on the prepared baking sheet.

  5. Divide the crab mixture evenly among the shrimp, about 1/2 tablespoon per shrimp, forming it into a tight mound on top of the butterflied portion of each shrimp.

  6. Carefully dip each shrimp, gently turning it upside down, into the bread crumbs to lightly coat the crab (not the whole shrimp, just the portion with the crab). Return shrimp to the baking sheet and make sure the crab mound isn’t flattened (if it is, reshape it slightly to look like a mound). Sprinkle any remaining bread crumbs evenly over the tops. Mist the tops lightly with spray.

  7. Bake the shrimp 7–10 minutes or until they are no longer translucent throughout. Enjoy immediately.

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