Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea Lge. Shrimp * 1 x Dash Bottled HotPepper Sauce
1 T Sliced Green onion 2 1/4 oz Canned Crab Meat **
1 T Butter or Margarine 1 T Fine Dry Bread Crumbs
1/2 t Lemon Juice 1 x Lemon Wedges.

* Shrimp may be either fresh or frozen ** Crab meat should be
drained, flaked, and cartilage removed.
~------------------------------------------------------
~----------------- 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 butter or margarine, uncovered, on 100% poser for 1 to 1 1/2
minutes or till the green onion is tender. Stir in lemon juice and
bottled hot pepper sauce. Toss with flaked crab meat and bread
crumbs. Spread shrimp open. Place cut side up, in a 10-inch oval
casserole. Cover with vented clear plastic wrap. Micro-cook,
covered, on 100% power for 45 seconds, rotating the casserole a
half-turn once.
Drain off liquid and rearrange shrimp, placing the least cooked
portions to the outside of the casserole.
Spoon crab mixture over shrimp. Micro-cook, covered, on 100% power
about 1 1/2 minutes or til shrimp are done and crab mixture is heated
through, rotating the casserole a half turn once. Serve with lemon
wedges.

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