crab-topped shrimp

How To Make crab-topped shrimp

• 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.
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