CRAB-TOPPED SHRIMP

Steps:

• 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 and 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 until 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 and 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 until shrimp are done and crab mixture is heated through, rotating the casseroles a half-turn once.
• Serve with lemon wedges.