Stuffing fish or shrimp with crabmeat has always been one of my favorite combinations. Having fresh seafood is crucial to the success of the dish. You can add any number of ingredients to the stuffing but I like to keep it simple so the taste of the crab comes through.
Creamed spinach is also a favorite but it often is heavy in calories. My lightened up version has all the taste of the original but is much better for you. And, what is more natural than pasta to go with the shrimp. Rice is also a good option. Orzo gives you both.
Crab Stuffed Shrimp
- 1 tablespoon unsalted butter, plus extra for the baking dish
- 1 large shallot, minced
- Kosher salt
- 1/2 teaspoon Worcestershire sauce
- Two drops hot sauce
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh parsley
- 1 teaspoon. fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon Dijon mustard
- Freshly ground black pepper
- 1/2 lb. backfin crabmeat, drained and picked over for shells
- ¾ cup panko breadcrumbs
- 12 jumbo shrimp (16 to 20 per lb.), butterflied
Position a rack in the center of the oven and heat the oven to 400°F. Butter a 9 x 13 inch baking dish.
Make the stuffing:
In a small skillet, melt the butter over medium-low heat. Add the minced shallot and a pinch of salt and cook, stirring, until softened, 3 minutes (don’t brown).
Take the pan off the heat and stir in the Worcestershire sauce and hot sauce. Cool to room temperature.
In a medium bowl, combine the mayonnaise, panko breadcrumbs, chopped parsley, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and a few grinds of pepper.
Stir in the cooled shallot mixture. Add the crab and mix gently but thoroughly.
Stuff the shrimp:
Arrange the butterflied shrimp in the baking dish and mound a heaping tablespoon of the crab mixture onto each shrimp.
Bake until the shrimp are cooked through, the crabmeat is hot, and the top of the stuffing is golden brown, about 15 minutes.
- 2-10 oz pkgs frozen chopped spinach, defrosted and drained or 2 lbs. fresh spinach
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 2 tablespoons reduced fat cream cheese
- 2 tablespoons low-fat milk
- Salt and pepper
Heat the oil in small saucepan and add the garlic; cook 1 minute. Add spinach and heat.
Make a well in the center of the spinach and add the milk and cheese.
Heat and stir until the cheese is dissolved throughout spinach. Season with salt & pepper.
- 1 tablespoon olive oil
- 1 clove garlic, minced
- ¼ cup red onion, chopped
- Pinch red chili flakes
- 1 1/2 cups whole wheat orzo pasta
- 1/4 cup dry white wine
- 1/1/2 cups chicken broth
- Kosher salt and freshly ground black pepper
- 1/4 cup grated Parmesan
- 1 tablespoon unsalted butter
- 2 tablespoons chopped parsley
In a large saucepan, heat the olive oil over medium heat. Add the garlic, onions and chili flakes and cook until the onions soften, about 3 minutes.
Add the orzo and white wine and cook until the wine is absorbed, 2 to 3 minutes. Add the chicken broth, salt and pepper to taste and 1 cup water and bring to a simmer.
Cook, stirring often, until the orzo is tender and cooked through, about 20 minutes.
Stir in the Parmesan, butter and parsley.