Crab-topped Shrimp

INGREDIENTS

INSTRUCTIONS

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.  From Better Homes & Gardens "Microwave
Cooking for One or Two". File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mwc-4-2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 99
Calories From Fat: 56
Total Fat: 6.3g
Cholesterol: 23.5mg
Sodium: 197.2mg
Potassium: 85.4mg
Carbohydrates: 7.8g
Fiber: <1g
Sugar: 1.4g
Protein: 3.6g