Crab-topped Shrimp

Ingredients

12 shrimp
5 gr green onion
5 gr butter
5 ml lemon juice
1 ml bottled hotpepper sauce
90 gr crab meat
5 gr fine dry bread crumbs
1 lemon

Instructions

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 1.5 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 2.5 minutes or till shrimp are done and crab mixture is heated through, rotating the casseroles a half-turn once. Serve with lemon wedges.