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Crab-topped Shrimp

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRAB-TOPPED SHRIMP
 Categories: Seafood
      Yield: 2 Servings
 
     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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