Almost everyone enjoys shrimp and crab, and when you put them together in crab-stuffed shrimp you have an appetizer that is a sure hit at any party. If you are used to turning down hors d'oeuvres like crab-stuffed shrimp because of the fat content of the butter and cream cheese used to prepare the dish, other preparation options can reduce the fat but still retain that rich seafood flavor. A few simple substitutions can make your crab-stuffed shrimp more diet-friendly.
Step 1
Split each shrimp down the back. Make a deep cut but not deep enough to cut the shrimp in half.
Step 2
Pick over the crab meat and remove any pieces of shell you find. Split up large clumps of crab meat.
Step 3
Heat 2 tbsp. of olive oil over medium-high heat in your skillet. Sauté your aromatic vegetables, such as garlic, red peppers, scallions or onions until they are soft.
Step 4
Mix the cream cheese with your crab meat, Parmesan cheese and vegetables. If you would like some heat, add 12 drops of hot sauce or 2 tsp. of crushed red pepper flakes.
Step 5
Stuff each shrimp with the crab-meat mixture. Press the crab meat firmly into the shrimp.
Step 6
Preheat your broiler. Place the shrimp in your baking dish with the crab side facing up.
Step 7
Broil your shrimp on the top rack for two minutes, then move the shrimp to the middle rack and broil them for eight minutes more or until the shrimp and crab mixture turn a light golden brown.
Things You'll Need
- 16 jumbo shrimp, shelled and de-veined
- 12 oz. crab meat, finely shredded
- 2 tbsp. olive oil
- 6 minced garlic cloves (optional)
- 2 finely chopped scallions (optional)
- 1 finely chopped green bell pepper (optional)
- 1/2 finely chopped medium onion (optional)
- 4 oz. non-fat cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 12 drops hot sauce (optional)
- 2 tsp. crushed red pepper (optional)
- Knife
- Skillet
- Spatula
- Large mixing bowl
- Broiler-safe baking dish
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