Crab stuffed shrimp: jumbo lump crab meat packed with flavor, stuffed inside butterflied shrimp. Drizzled with melted butter and lemon for some extra zing, this is a restaurant-quality meal or appetizer you can make at home.
Course appetizer, main course
Cuisine American
Keyword crab, crab stuffed shrimp, shrimp
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 16
Calories 57kcal
Author Steph
Equipment
mixing bowl
baking sheet
Ingredients
1lbjumbo shrimppeeled, deveined,, tails on (approximately 16 pieces)
stuffing
8ozjumbo lump crab meatchopped into small pieces
1/2cuppanko breadcrumbsplain, unseasoned
1tablespoonlight mayo
2tablespoonsplain non fat Greek yogurt
1tablespoonDijon
2tablespoonslemon juice
1/2tspkosher salt
1/2tsplemon pepper seasoningsee notes
2scallionschopped
2tablespoonsfresh parsleychopped
finishing sauce
1tablespoonlight butter
1tablespoonlemon juice
Instructions
Preheat the oven to 350F.
Butterfly the shrimp and place them on a baking sheet sprayed with olive oil spray. Season with kosher salt and black pepper.
Combine all ingredients for the filling in a bowl. It should be thick and stick together like a meatball consistency.
Place equal sized balls on top of each piece of shrimp and press into place, approximately 1-2 tablespoons of filling per shrimp.
Spray the shrimp with olive oil spray and bake at 350 for 15 minutes.
Once done, combine the melted butter and lemon juice for the finishing sauce and drizzle on top, garnish with extra parsley and fresh lemon wedges.
Notes
Notes: check your lemon pepper seasoning to see if it contains salt. If it does, eliminate the extra salt in the ingredient list. If it's salt-free, use the extra salt.WW pointsGreen plan: 1 point for 1 shrimp2 points for up to 3 shrimp3 points for 4 shrimp4 points for 5 shrimp.Blue and Purple plans: 0 points for 1 shrimp1 point for up to 3 shrimp2 points for up to 5 shrimpWW PersonalPoints™: Click here to track this recipe in the WW app.