1 (6 ounce) package dry crabmeat
1/2 cup vegetable oil
2 tablespoons chile paste
1 pound black-eye shrimp, peeled and deveined
8 ounces bacon
1 (8 ounce) package cream cheese, divided
1 pound shredded mozzarella cheese
4 ounces shredded mozzarella cheese
Preheat the broiler.
In a medium bowl, combine crabmeat, cream cheese, mozzarella cheese, and 1/2 cup of the bacon bits. Mix well and shape into a 6 inch square. Place about 1 1 tablespoon of the shredded cheese on the crabmeat square.
Spread crabmeat mixture onto the prepared cheese square. Divide the remaining 1/2 cup of bacon into two squares. Place squares and bacon back to back on crabmeat circle. Refrigerate for 5 minutes.
Broil shrimp and bacon over medium heat in a large skillet until they are browned and crispy. Drain for about 5 minutes and remove from pan.
Remove crabmeat squares. After a brief time, brush these with the remaining 1/2 cup bacon bits. Spoon the crabmeat mixture over shrimp and bacon.
Knock off any excess fat when it comes out of the pan. Pour cream cheese into crabmeat mixture. Place crabmeat mixture over cream cheese.
Remove crabmeat mixture from pan of the refrigerator. Melt butter with one tablespoon of egg whites. Stir crabmeat mixture and cream cheese all over. Allow to cool for a few minutes before stirring each other into the cream cheese mixture.
Broil shrimp and bacon over medium heat in a large baking dish. Fry until lightly browned, about 5 minutes. Drain on paper towels and serve over cream cheese filling.