This Crab-Topped Shrimp Recipe is a easy and delicious recipe that is perfect for a quick and easy weeknight meal. This recipe is packed with flavor and is sure to be a hit with the entire family.
Shrimp may either be fresh or frozen.
Crab meat should be drained, flaked, and cartilage removed.
~Thaw large shrimp, if fozen.
To shell fresh or thawed shrimp, open eachshell lengthwise down the body.
Hold the shrimp in one hand and carefullypeel back the shell starting with the head end.
Gently pull on the tailportion of the shell to remove the entire shell.
Butterfly shrimp bycutting 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, on100% 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 crabmeat 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 thecasseroles a half-turn once.
Drain off liquid and rearrange shrimp,placing the least-cooked portions to the outside of the casseroles.
Spooncrab mixture over shrimp.
Micro-cook, covered, on 100% power about 2 1/2minutes or till shrimp are done and crab mixture is heated through,rotating the casseroles a half-turn once.
Serve with lemon wedges.