Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 ea Large Shrimp *
2 tb Sliced Green Onion
1 tb Butter Or Margarine
1 ts Lemon Juice
1 x Dash Bottled HotPepper Sauce
5 1/2 oz Canned Crab Meat **
2 tb Fine Dry Bread Crumbs
1 x Lemon Wedges

* 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 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. Stir in 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.

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