Bobby’s Lighter Crab-stuffed Shrimp

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By Bobby Deen

966 Fewer Calories
96 g Less Fat

Ingredients:

Crab Filling
1 teaspoon olive oil
1/2 green bell pepper, finely chopped
3 scallions, finely chopped
2 garlic cloves, minced
1/4 cup fat-free cracker crumbs (about 10 crackers)
3 tablespoons fat-free mayonnaise
2 teaspoons grated lemon zest
2 teaspoons lemon juice
1 egg white, lightly beaten
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
4 drops hot pepper sauce
4 ounces crabmeat, picked over
1 dozen extra-large shrimp, peeled, deveined, tails on
6 slices turkey bacon, each cut lengthwise in half
Steamed brown rice, for serving, optional

Lighter Basil Cream Sauce
1 teaspoon olive oil
1 small onion, minced
1/4 cup dry white wine
2 teaspoons all-purpose flour
1 cup low-fat (1%) milk
2 tablespoons prepared pesto

Directions

Preheat oven to 375°F. Spray a large shallow baking dish with nonstick spray.

To make the filling, heat the oil in a large nonstick skillet over medium heat. Add the bell pepper, scallions, and garlic. Cook, stirring occasionally, until softened, about 8 minutes. Transfer to a large bowl. Add the cracker crumbs, mayonnaise, zest, juice, egg, mustard, parsley, and hot sauce until blended. Gently fold in crabmeat.

Split the shrimp down the bottom center to tail, being careful not to cut through, open flat like a book, and press lightly to flatten. Remove vein and rinse gently under cold running water; pat dry. Stuff each shrimp with 1 tablespoon crabmeat mixture. Wrap bacon around the shrimp and secure with a toothpick. Place in baking pan and cook until bacon is crisp and shrimp are pink, about 20 minutes.

Meanwhile, to make the cream sauce, heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally until tender.  Add the wine; bring to a boil. Reduce the heat and simmer, stirring occasionally until most of the wine is evaporated, 2 – 3 minutes. Stir in the flour; cook 1 minute. Whisk in the milk; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce just begins to thicken, about 2 minutes. Remove from the heat; stir in the pesto.

To serve, arrange 3 shrimp on each plate. Drizzle with Basil Cream sauce. Serve with rice, if using.

Yield:  4 servings
Prep Time: 20 min
Cook Time: 20 min
Difficulty: Moderate

Test Kitchen Tip:
An easy way to peel shrimp is to use kitchen scissors and cut through the shell, leaving the tail intact, and peeling the shell away from both sides of the meat.

Per Serving: (3 stuffed shrimp with 1/4 cup sauce) 288 Cal (42% from Fat, 26% from Protein, 32% from Carb); 18 g Protein; 13 g Tot Fat; 3 g Sat Fat; 5 g Mono Fat; 22 g Carb; 2 g Fiber; 6 g Sugar; 160 mg Calcium; 3 mg Iron; 827 mg Sodium; 64 mg Cholesterol

Original recipe courtesy Paula Deen:  The Lady and Sons Crab-stuffed Shrimp
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen

Read More From Deen Bros.

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Leave a Comment

Reader Comments:

I just wanted to say thank you! This such a wonderful idea! I loooooove Paula Deen’s recipes but have started healthier eating habits and this is the perfect way to stick with my new lifestyle and enjoy my old southern ways! Thank you Bobby!

By Krystal Johnson on September 01, 2010

Wow these shrimp look unbelievably good!! And the basil cream sauce, oh my! Can’t wait to try this recipe

By Sinful Southern Sweets on June 02, 2010

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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm