- 4 ounces drained, canned lump crab meat
- 2 tablespoons very finely chopped whole green onion
- 1 tablespoon light mayonnaise (preferably natural)
- 2 teaspoons lemon zest
- 1 teaspoon very finely chopped Fresno pepper
- 1 1/2 tablespoons whole wheat panko (Japanese bread crumbs)
- 12 extra large (about 21–25 count) shrimp (preferably wild caught)
- Olive oil spray (propellant free)
- 1 Preheat the oven to 475°F. Line a small baking sheet with nonstick foil.
2 Mix the crab, green onions, mayonnaise, lemon zest, and peppers in a small bowl until they are well combined.
3 Spread the bread crumbs on a small plate and set aside.
4 To butterfly the shrimp: Peel all but the tail and last joint of the shell off the shrimp. On a cutting board, place a shrimp so that the head end and tail are touching the cutting board and the center arches toward the ceiling. Insert a knife into the shrimp near the head, just past the remaining shell, and cut down the center of the shrimp’s back to the tail, cutting just deep enough to flatten the shrimp (make sure not to cut all the way through). Run the shrimp under cold water to clean it. Dry it well with paper towels. Repeat the procedure with the remaining shrimp and place them side by side, not touching, on the prepared baking sheet.
5 Divide the crab mixture evenly among the shrimp, about 1/2 tablespoon per shrimp, forming it into a tight mound on top of the butterflied portion of each shrimp.
6 Carefully dip each shrimp, gently turning it upside down, into the breadcrumbs to lightly coat the crab (not the whole shrimp, just the portion with the crab). Return shrimp to the baking sheet and make sure the crab mound isn’t flattened (if it is, reshape it slightly to look like a mound). Sprinkle any remaining breadcrumbs evenly over the tops. Mist the tops lightly with spray.
7 Bake the shrimp 7-10 minutes or until they are no longer translucent throughout. Enjoy immediately.
If you don’t have a zester, you can use a peeler to very lightly remove just the very outer layer of the lemon peel—don’t go deep enough to include the pith (the white part of the peel). Then chop the peel extremely finely. Note that if you are using a zester, some zesters will give you thicker, almost ribbon like pieces of peel, while others yield fine shreds. For this recipe, it’s much better to have fine shreds. If yours yields thicker pieces, it’s best to chop the zest so it can be very well incorporated in each bite.
When handling any hot peppers, always be sure to wash your hands when you finish. The peppers will not burn your hands, but if you touch your eyes, it could be painful.
Panko, or Japanese bread crumbs, can be found in the international aisle at your grocery store, or with the other bread crumbs. Gluten free panko can be used instead of whole wheat panko to keep these yummy morsels gluten free, but be sure the panko variety you select isn’t full of sodium. The whole wheat panko I use in this recipe has only 23 mg of sodium per 1/4 cup, but a gluten free version that is made by the same company contains a whopping 380 mg of sodium per 1/4 cup!
2 lean protein
- 80 calories
- 1.5 g fat
- 0.3 g saturated fat
- 0 g trans fat
- 110 mg cholesterol
- 220 mg sodium
- 260 mg potassium
- 3 g carbohydrate
- 0 g fiber
- 0 g sugars
- 14 g protein
- 190 mg phosphorus
DEVIN ALEXANDER is a media personality, healthy comfort food chef, weight loss expert, and New York Timesbestselling author. She was the chef of NBC’s The Biggest Loser and the author of 9 cookbooks including The Biggest Looser Cookbook series and The Most Decadent Diet Ever. Devin’s unique approach to healthy cooking and her motivational personal story have landed her regular appearances on talk, news, and weight loss and fitness shows for over a decade, making her America’s go-to expert for decadence without consequence. Facebook, Twitter, Instagram