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1
Thaw large shrimp, if frozen.
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2
To shell fresh or thawed shrimp, open each shell lengthwise down the body.
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3
Hold the shrimp in one hand and carefully peel back the shell starting with the head end.
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4
Gently pull on the tail portion of the shell to remove the entire shell.
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5
Butterfly shrimp by cutting down the back almost but not all the way through; remove vein, and repeat with remaining shrimp- set aside.
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6
In a small nonmetal bowl microwave sliced green onion and butter or margarine, uncovered, on 100% power for 1 to 11/2 minutes or till the green onion is tender.
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7
Stir in lemon juice and bottled hot pepper sauce.
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8
Toss with flaked crab meat and bread crumbs.
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9
Spread shrimp open.
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10
Place cut side up, in a 10-inch oval casserole.
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11
Cover with vented clear plastic wrap.
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12
Microwave, covered, on 100% power for 45 seconds, rotating the casserole a half-turn once.
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13
Drain off liquid and rearrange shrimp, placing the least cooked portions to the outside of the casserole, and then spoon crab mixture over shrimp.
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14
Microwave, covered, on 100% power about 11/2 minutes or till shrimp are done and crab mixture is heated through, rotating the casserole a half turn once.
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15
Serve with lemon wedges.
