Crab-Topped Shrimp

This elegant yet quick dish features large shrimp that are butterflied to create a pocket for a luxurious topping. The filling combines sweet, flaked crab meat with crisp breadcrumbs, melted butter, and a hint of heat from bottled hot pepper sauce. The lemon juice adds a bright, citrusy finish that cuts through the richness of the seafood. It&# 226;ÂÂs a perfect option for a light weeknight dinner or an impressive appetizer for dinner parties. The microwave method ensures the shrimp remain tender and juicy while the topping heats through perfectly. Serve immediately with lemon wedges for the best flavor experience.

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 152.4

Description

This elegant yet quick dish features large shrimp that are butterflied to create a pocket for a luxurious topping. The filling combines sweet, flaked crab meat with crisp breadcrumbs, melted butter, and a hint of heat from bottled hot pepper sauce. The lemon juice adds a bright, citrusy finish that cuts through the richness of the seafood. It&# 226;ÂÂs a perfect option for a light weeknight dinner or an impressive appetizer for dinner parties. The microwave method ensures the shrimp remain tender and juicy while the topping heats through perfectly. Serve immediately with lemon wedges for the best flavor experience.

Ingredients

6 whole Lge. Shrimp *
1 x Dash Bottled HotPepper Sauce
1 tablespoons Butter or Margarine
1 tablespoons Fine Dry Bread Crumbs
1/2 teaspoons Lemon Juice
1 x Lemon Wedges.

Directions

1
Thaw frozen shrimp if necessary. Peel and devein the shrimp, then butterfly them by cutting down the back almost all the way through, leaving the tail end intact.
2
Drain the canned crab meat and remove any cartilage. Flake the crab meat into small pieces.
3
In a small non-metal bowl, combine the butter (or margarine) and sliced green onion. Microwave on high power for 1 to 1 1/2 minutes, or until the green onion is tender and the butter is melted.
4
Stir the lemon juice and a dash of bottled hot pepper sauce into the melted butter mixture.
5
Fold the flaked crab meat and fine dry bread crumbs into the butter mixture until well combined.
6
Open the butterflied shrimp and arrange them cut-side up in a 10-inch oval microwave-safe casserole dish.
7
Cover the dish with vented clear plastic wrap. Microwave on high power for 45 seconds, rotating the dish a half-turn halfway through.
8
Carefully remove the dish and drain off any excess liquid. Rearrange the shrimp so the least cooked portions face the outside of the dish.
9
Spoon the crab mixture evenly over the top of each shrimp.
10
Re-cover with vented plastic wrap and microwave on high power for about 1 1/2 minutes, or until the shrimp are opaque and cooked through, rotating the dish halfway through cooking.
11
Serve immediately with lemon wedges on the side.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 152.4kcal

% Daily Value *
Total Fat 3.6g6%
Saturated Fat 1.0g5%
Cholesterol 228.0mg76%
Sodium 508.1mg22%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.1g1%
Sugars 0.5g
Protein 30.1g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shrimp, crab, seafood, microwave, easy, dinner, appetizer, lemon, butter, spicy, quick, weeknight, protein, low-carb, gluten-free-option, summer, grilling-alternative, party-food, healthy

Read it online: https://www.chefs-mate.com/recipe/crab-topped-shrimp/