Crab Meat-Stuffed Shrimp With A Soy-Ginger Dip

By KennySD

Ingredients

• 1 pound shrimp - (abt 12 extra-large) peeled, deveined, and tails kept on
• 8 ounces lump crabmeat picked through to
• remove any shells
• 2 large egg whites
• 1/2 teaspoon minced garlic
• 2 teaspoons minced fresh ginger root divided
• 2 teaspoons minced fresh cilantro divided
• 2 teaspoons minced scallions divided
• 2 1/3 tablespoons low-sodium soy sauce divided
• 1/2 cup uncooked cornmeal
• 2 servings cooking spray (5 one-second sprays per serving)
• 1/2 teaspoon Splenda No Calorie Sweetener
• 2 tablespoons water

Preparation

Step 1

Preheat oven to 425 degrees. Slice each shrimp almost all the way through. Place shrimp on a flat surface, cut-side down, and press down on each with your hands so shrimp flatten out a little.

Combine crab, egg whites, garlic, and 1 teaspoon each of ginger, cilantro, scallion and soy sauce in a medium bowl; thoroughly mix together. Spoon about 2 heaping teaspoons of crab mixture onto each shrimp (cut side of shrimp should be facing down) and mold into a mound with wet hands; set aside.

Place cornmeal in a shallow bowl. Place shrimp in cornmeal and sprinkle with cornmeal to coat both sides.

Coat a nonstick cookie sheet with cooking spray. Arrange shrimp on cookie sheet and lightly coat with cooking spray. Cook for 4 minutes; turn broiler on high. Broil 4 inches from broiler until shrimp begin to brown, about 2 to 3 minutes.

Meanwhile, combine remaining 2 tablespoons of soy sauce, remaining teaspoons of ginger, cilantro and scallion, Splenda and water in a cup; stir to combine and serve with shrimp.

This recipe yields 4 servings; 3 shrimp and about 1 1/4 tablespoons of dipping sauce per serving.

Points® Value: 5