Crab-Topped Shrimp

Crab-topped Shrimp Recipe

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12 large
shrimp, fresh or frozen
2 Tbsp
green onion, sliced
1 Tbsp
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

How to Make Crab-Topped Shrimp


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

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About Crab-Topped Shrimp

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

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