Photo of Crab meat-stuffed shrimp with a soy-ginger dip by WW

Crab meat-stuffed shrimp with a soy-ginger dip

Total Time
35 min
28 min
7 min
This take on traditional Chinese stuffed, fried shrimp has all the flavor but almost none of the fat.


Uncooked shrimp

1 pound(s), about 12 extra-large, peeled and deveined (tails kept on)

Lump crabmeat

8 oz, picked through to remove any shells

Egg white(s)

2 large

Minced garlic

½ tsp

Ginger root

2 tsp, fresh, minced, divided


2 tsp, fresh, minced, divided

Uncooked scallion(s)

2 tsp, minced, divided

Low sodium soy sauce

2 Tbsp, divided

Uncooked unenriched white cornmeal

½ cup(s)

Cooking spray

2 spray(s)

Splenda No Calorie sweetener packets

½ tsp


2 Tbsp


  1. Preheat oven to 425°F. Slice each shrimp almost all the way through. Place shrimp on a flat surface, cut-side down, and press down on each with your hands so shrimp flatten out a little.
  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; set aside.
  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.
  5. Meanwhile, combine remaining 2 tablespoons of soy sauce, remaining teaspoons of ginger, cilantro and scallion, Splenda and water in a cup; stir to combine and serve with shrimp. Yields 3 shrimp and about 1 1/4 tablespoons of dipping sauce per serving.


The shrimp has a wonderful texture thanks to an oven-crisped cornmeal coating.