Tag: Seafood

Shrimp Stuffed with Crab

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Shrimp Stuffed with Crab

Course: Appetizer, Main Course
Servings: 4
Calories: 267kcal

Ingredients

  • 6 oz crab meat
  • 1/4 cup dry bread crumbs
  • 3 tbsp  unsalted butter
  • 1 tsp celery
  • 1 tsp parsley
  • 1 tsp onion
  • 1 tsp green bell pepper
  • 1/4 tsp lemon juice
  • 3 drops hot sauce
  • 1/8 tsp garlic powder
  • 1/8 tsp  black pepper
  • 12 jumbo shrimp, raw, shelled with tails on

Instructions

  • Preheat oven to 450° F.
  • Finely chop crab meat, celery, parsley, onion, and bell pepper.
  •  In a bowl mix crab, bread crumbs, 3 tablespoons melted butter, celery, parsley, onion and bell pepper; set aside.
  • Spray a baking sheet with non-stick cooking spray.
  • Wash, devein shrimp and pat dry.
  • Use a sharp knife to cut a 1/2" deep pocket in inner curved side of shrimp from tail along center, leaving 1/2" at end. Do not cut through back of shrimp. Use finger to widen pocket.
  • Use about 2-1/2 tablespoons crab mixture per shrimp. Place portion in hand and squeeze to mold. Place crab in shrimp pocket and distribute to fill. Place shrimp on baking sheet. Repeat, preparing all shrimp.
  • Brush shrimp with melted butter. Bake for 10-12 minutes. Do not over cook. Serve with a side dish of melted unsalted butter if desired.

Nutrition

Serving: 3shrimp | Calories: 267kcal | Carbohydrates: 6g | Protein: 27g | Fat: 15g | Cholesterol: 204mg | Sodium: 397mg | Potassium: 320mg | Fiber: 0g | Calcium: 106mg | Phosphorus: 278mg

Cream of Crab Soup

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Cream of Crab Soup

Course: Soups
Servings: 7
Calories: 142kcal

Ingredients

  • 1 tbsp  unsalted butter
  • 1 cup onion
  • 1/2 lb fresh lump crab meat
  • 4 cups low-sodium chicken broth 
  • 1 cup liquid nondairy creamer
  • 2 tbsp cornstarch
  • 1/2 tsp dill weed
  • 1/4 tsp  Old Bay Seasoning® 30% Less Sodium
  • 1/4 tsp  black pepper 

Instructions

  • Melt butter in a large pot over moderate heat. Chop onion and add to pot. Cook, stirring until onion becomes soft and transparent. 
  • Add crab meat. Cook 2 to 3 minutes, stirring constantly.  Add chicken broth and bring mixture to a boil. Reduce heat to low.
  • Combine nondairy creamer and cornstarch in a small bowl. Whisk until smooth. Add to soup and increase heat slightly, stirring constantly until mixture thickens and comes to a boil. Add dill weed, Old Bay seasoning® and pepper to soup and stir. Ready to serve.

Notes

Helpful hints

  • Fresh Maryland lump crabmeat is best, but other varieties or imitation crab can be used if unavailable.
  • Old Bay Seasoning® 30% Less Sodium is a popular seasoning made from celery seed, salt, mustard, red pepper, black pepper, bay leaves, cloves, allspice ginger, mace, cardamom, cinnamon, and paprika. It contains 95 mg sodium for 1/4 teaspoon. If unavailable, substitute another low-sodium seasoning or spice mix.
  • Look for low-sodium broth containing less than 250 mg sodium per cup. Avoid low-sodium broth that contains potassium chloride—it’s very high in potassium. Reduced-sodium broth containing 500 milligrams sodium or less per 1 cup serving is also a good choice in limited amounts.

Nutrition

Serving: 1cup | Calories: 142kcal | Carbohydrates: 10g | Protein: 12g | Fat: 6g | Cholesterol: 29mg | Sodium: 297mg | Potassium: 244mg | Fiber: 0g | Calcium: 26mg | Phosphorus: 100mg