Crab-topped Shrimp Recipe

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Crab-Topped Shrimp

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Ingredients

12 large
shrimp, fresh or frozen
2 Tbsp
green onion, sliced
1 Tbsp
butter
1 tsp
lemon juice
1 dash(es)
hot pepper sauce
5.5 oz
canned crab meat, drained, flaked, cartilage removed
2 Tbsp
fine dried bread crumbs
lemon wedges

Directions Step-By-Step

1
Thaw large shrimp, if fozen.
2
To shell fresh or thawed shrimp, open each shell lengthwise down the body.
3
Hold the shrimp in one hand and carefully peel back the shell starting with the head end.
4
Gently pull on the tail portion of the shell to remove the entire shell.
5
Butterfly shrimp by cutting down the back almost but not all the way through; remove vein.
6
Repeat with remaining shrimp and set aside.
7
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 until the green onion is tender.
8
Stir in lemon juice and bottled hot pepper sauce.
9
Toss with the flaked crab meat and fine dry bread crumbs.
10
Spread shrimp open and place, cut side up, in two 10-ounce oval casseroles.
11
Cover with vented clear plastic wrap.
12
Micro-cook, covered, on 100% power for 1 1/2 minutes, rotating the casseroles a half-turn once.
13
Drain off liquid and rearrange shrimp, placing the least-cooked portions to the outside of the casseroles.
14
Spoon crab mixture over shrimp.
15
Micro-cook, covered, on 100% power about 2 1/2 minutes or until shrimp are done and crab mixture is heated through, rotating the casseroles a half-turn once.
16
Serve with lemon wedges.

About this Recipe

Course/Dish: Fish, Seafood
Other Tag: Quick & Easy