Photo of Crab Meat-Stuffed Shrimp with a Soy-Ginger Dip by WW

Crab Meat-Stuffed Shrimp with a Soy-Ginger Dip

Points® value
Total Time
35 min
28 min
7 min
This traditional Chinese stuffed fried shrimp has all the flavour but almost none of the fat. It has a wonderful texture thanks to an oven-crisped cornmeal coating.


Uncooked shrimp

1 pound(s), about 12 extra-large, peeled and deveined with tail left on

Lump crabmeat

8 oz, picked through to remove any shells

Egg whites

2 serving(s), large

Minced garlic

½ tsp(s)

Ginger root

2 tsp(s), fresh, minced


2 tsp(s), fresh, minced

Uncooked scallions

2 tsp(s), minced

Uncooked unenriched white cornmeal

½ cup(s)

Cooking spray

2 spray(s)

Low sodium soy sauce

2 tbsp(s)

Sugar substitute

½ tsp(s), calorie free sweetener such as Splenda or Sweet'N Low


2 cup(s)


  1. Preheat oven to 425°F. Slice each shrimp almost all the way through; press each flat with cut-side up.
  2. Combine crab, egg whites, garlic, and 1 teaspoon each of ginger, cilantro, scallion and soy sauce in a medium bowl; thoroughly mix together. Spoon about 2 heaping teaspoons of crab mixture onto each shrimp (cut side of shrimp should be facing down) and mold into a mound with wet hands.
  3. Place cornmeal in a shallow bowl. Place shrimp in cornmeal and sprinkle with cornmeal to coat both sides.
  4. Coat a nonstick cookie sheet with cooking spray. Arrange shrimp on cookie sheet and lightly coat with cooking spray. Cook for 4 minutes; turn broiler on high. Broil 4 inches from broiler until shrimp begin to brown, about 2 to 3 minutes.