🫙 From the Spice Rack

Crab-Topped Shrimp

Name: Crab-Topped Shrimp
Ingredients: 12 ea large shrimp *; 2 tsp sliced green onion; 1 tsp butter or margarine; 1 tsp lemon juice; 1 dash bottled hotpepper sauce; 5 1/2 oz canned crab meat **; 2 tsp fine dry bread crumbs; 1 lemon wedges

12 ea Large Shrimp * 2 T Sliced Green Onion 1 T Butter Or Margarine 1 t Lemon Juice 1 x Dash Bottled HotPepper Sauce 5 1/2 oz Canned Crab Meat ** 2 T Fine Dry Bread Crumbs 1 x Lemo...

sideeasy

Ingredients8 items

Ingredients

12ea large shrimp *
2tsp sliced green onion
1tsp butter or margarine
1tsp lemon juice
1dash bottled hotpepper sauce
51/2 oz canned crab meat **
2tsp fine dry bread crumbs
1lemon wedges

Directions

1
12 ea Large Shrimp * 2 T Sliced Green Onion 1 T Butter Or Margarine 1 t Lemon Juice 1 x Dash Bottled HotPepper Sauce 5 1/2 oz Canned Crab Me
2
Crab meat should be drained, flaked, and cartilage removed
3
Thaw large shrimp, if fozen
4
To shell fresh or thawed shrimp, open each shell lengthwise down the body
5
Hold the shrimp in one hand and carefully peel back the shell starting with the head end
6
Gently pull on the tail portion of the shell to remove the entire shell
7
Butterfly shrimp by cutting down the back almost but not all the way through
8
remove vein

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