Shrimp stuffed with crabmeat is a classic recipe that's been served in restaurants for decades. It's not hard to make, and I wish my photos had turned out better for you to see these. Guy did the cleaning, shucking and deveining and he forgot to leave the tails on. Yes, the tops got a little too brown, almost black, because the broiler unit was maybe too close; but they tasted great. Amazingly, these take almost no time to cook, so you do have to watch them closely once they get in the broiler. And if you have crabmeat left over, make one of the other recipes listed here, or freeze it for future use. (Don't freeze it too long -- a couple of weeks at best, because crab deteriorates in the freezer pretty quickly.)Shrimp Stuffed with Crabmeat
16 jumbo shrimp, peeled (leave tails on for nice effect)
3 scallions, minced, with part of the green tops
1 stalk celery, minced
2 Tbsp. Smart Balance buttery spread or olive oil
1/2 lb. flaked crabmeat
1/2 cup fresh plain breadcrumbs
2 Tbsp. minced parsley
2 Tbsp. lemon juice
2 Tbsp. Smart Balance lite mayonnaise
Split shrimp lengthwise from the underside, remove vein, and lay open so a small pocket is formed. Saute' scallions and celery in Smart Balance for about 5 minutes, or till tender. Cool. 
Add remaining ingredients, mixing thoroughly.
Place about 2 Tbsp. crabmeat stuffing on each shrimp. Squeeze the mixture together with your fingers as you place it in the pocket of the shrimp.
Broil 4-6 minutes or until shrimp turns opaque.
Add remaining ingredients, mixing thoroughly.
Place about 2 Tbsp. crabmeat stuffing on each shrimp. Squeeze the mixture together with your fingers as you place it in the pocket of the shrimp. Broil 4-6 minutes or until shrimp turns opaque. 
2 comments:
Looks great Judy! What type of hot sauce did you use?
Gary, There's no hot sauce in this recipe, but you can certainly add your favorite hot sauce if you want. I like these with fresh lemon squeezed on top.
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