Crab-Topped Shrimp

Crab-Topped Shrimp

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  • Prep 35 mins
  • Bake 10 mins


  • 16 fresh or frozen large shrimp in shells (about 12 ounces)
  • 2 tablespoons light tub-style cream cheese, softened
  • 2 tablespoons light mayonnaise or salad dressing
  • 1 teaspoon Dijon-style mustard
  • 1/8 teaspoon salt
  • 1 6 1/2 - ounce can lump crabmeat, drained and flaked
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons finely chopped roasted red sweet pepper


  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; set aside.
  2. In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in mayonnaise, mustard, and salt. Stir in crabmeat, green onion, and red pepper until combined.
  3. Butterfly each shrimp by cutting through the rounded side almost to the other side. Open shrimp and lay flat, cut side down, in prepared baking pan. Divide crab mixture among shrimp, shaping the mixture into a mound. Bring shrimp tails up and over the crab mixture.
  4. Bake about 10 minutes or until shrimp are opaque. Serve warm. Makes 16 appetizers

Nutrition Facts Per Serving:

PER SERVING: 30 cal., 1 g total fat 23 mg chol., 93 mg sodium, 4 g pro.

Diabetic Exchanges

Lean Meat (d.e): 0.5