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Crab-Topped Shrimp

Ingredients: 6 lge. shrimp * 1 x dash bottled hotpepper sauce 1 Tablespoon(s) sliced green onion 2 1/4 oz canned crab meat ** 1 Tablespoon(s) butter or margarine 1 tb fine dry bread crumbs 1/2 Teaspoon(s) lemon juice 1 x lemon wedges. Directions: * 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 casser ole. 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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