crab-topped shrimp

How To Make crab-topped shrimp

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