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  Recipe Home » SeaFoods » Crab-Topped Shrimp
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  Crab-Topped Shrimp
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 318
Ingredients:
12 each Large Shrimp *
2 tbsp Sliced Green Onion
1 tbsp Butter Or Margarine
1 tsp Lemon Juice
1 each Dash Bottled HotPepper Sauce
5 1/2 oz Canned Crab Meat **
2 tbsp Fine Dry Bread Crumbs
1 each Lemon Wedges
Instructions:
* Shrimp may either be fresh or frozen. ** Crab meat should be
drained, flaked, and cartilage removed.

Thaw large shrimp, if fozen. To shell fresh or thawed shrimp, open
each shell lengthwise down the body. Hold the shrimp in one hand and
carefully peel back the shell starting with the head end. Gently
pull on the tail portion of the shell to remove the entire shell.
Butterfly shrimp by cutting down the back almost but not all the way
through; remove vein. Repeat with remaining shrimp. Set aside. In a
small nonmetal bowl, micro-cook sliced green onion and the butter or
margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till
the green onion is tender. Stir in lemon juice and bottled hot pepper
sauce. Toss with the flaked crab meat and fine dry bread crumbs.
Spread shrimp open. Place, cut side up, in two 10-ounce oval
casseroles. Cover with vented clear plastic wrap. Micro-cook,
covered, on 100% power for 1 1/2 minutes, rotating the casseroles a
half-turn once. Drain off liquid and rearrange shrimp, placing the
least-cooked portions to the outside of the casseroles. Spoon crab
mixture over shrimp. Micro-cook, covered, on 100% power about 2 1/2
minutes or till shrimp are done and crab mixture is heated through,
rotating the casseroles a half-turn once. Serve with lemon wedges.
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