CRAB STUFFED SHRIMP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup, diced Celery, raw 1/2 cup, chopped Onions, raw1 clove Garlic, minced1 tbsp Margarine, 70% vegetable oil spread1/2 cup Bread crumbs, dry, grated, seasoned2 oz Dungeness Crab 1 lb. large (6-8 per lb.) Shrimp, raw, shell removed.Non-stick cooking spray
Preheat oven to 375 degrees.
Spray baking 9x13 baking dish with non-stick cooking spray.
Melt margarine in large skillet over medium heat. Add onions, celery and garlic, saute until just tender. Remove vegetables to medium sized bowl, stir in bread crumbs. Fold in crab being careful not to break it up too much. Butterfly shrimp by cutting down back until almost through to underside, lay open. Fill each open shrimp with stuffing and reclose slightly, place in prepared baking pan.
Bake for approximately 15-20 minutes until shrimp is white all the way through.
I like to spinkle just a touch of paprika before baking and garnish with chopped parsley and lemon wedges just before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user HDVIXEN.
Spray baking 9x13 baking dish with non-stick cooking spray.
Melt margarine in large skillet over medium heat. Add onions, celery and garlic, saute until just tender. Remove vegetables to medium sized bowl, stir in bread crumbs. Fold in crab being careful not to break it up too much. Butterfly shrimp by cutting down back until almost through to underside, lay open. Fill each open shrimp with stuffing and reclose slightly, place in prepared baking pan.
Bake for approximately 15-20 minutes until shrimp is white all the way through.
I like to spinkle just a touch of paprika before baking and garnish with chopped parsley and lemon wedges just before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user HDVIXEN.
Nutritional Info Amount Per Serving
- Calories: 226.0
- Total Fat: 5.4 g
- Cholesterol: 183.2 mg
- Sodium: 523.4 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 1.4 g
- Protein: 28.7 g
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