Preheat the oven to 475°F. Line a small baking sheet with
Mix the crab, green onions, mayonnaise, lemon zest, and
peppers in small bowl until they are well combined
Spread the bread crumbs on small plate and set aside.
To butterfly the shrimp: Peel all but the tail and last joint of
the shell o 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 a paper towels. Repeat the procedure with the
remaining shrimp and place them side by side, not touching,
on the prepared baking sheet.
Divide the crab mixture evenly among the shrimp, about 1/2
tablespoon per shrimp, forming into a tight mound on top of
the butterflied portion of each shrimp.
Carefully dip each shrimp,
gently turning it upside down,
into the bread crumbs 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 bread
crumbs evenly over the tops.
Mist the tops lightly with spray.
Bake the shrimp 7–10 minutes
or until they are no longer
translucent throughout. Enjoy immediately.
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 carbohydrates, 0 g fiber, 0 g sugars, 14 g protein, 190 mg phosphorus