A recipe for Crab-Topped Shrimp. Follow the simple recipe instructions for Crab-Topped Shrimp shared by other home cooking experts.
Ingredients
12 ea. Large Shrimp *2 Tbs. Sliced Green Onion
1 Tbs. Butter Or Margarine
1 Tsp. Lemon Juice
Dash Bottled Hot Pepper Sauce
5 1/2 oz. Canned Crab Meat **
2 Tbs. Fine Dry Bread Crumbs
Lemon Wedges
* Shrimp may either be fresh or frozen.
** Crab meat should be drained, flaked, and cartilage removed.
Directions
Thaw large shrimp, if frozen. 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. Stirin 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.
