Recipe - Crabapple Pickles

12 Large Shrimp *
2 tablespoon Sliced Green Onion
1 tablespoon Butter Or Margarine
1 teaspoon Lemon Juice
Dash Bottled HotPepper Sauce
5 One half ounce Canned Crab Meat **
2 tablespoon Fine Dry Bread Crumbs
Lemon Wedges

* 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,
microcook cut or sliced up green onion and the butter or margarine, uncovered, on
100% power for 1 One half 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 10ounce oval casseroles. Cover with vented clear plastic wrap.
Microcook, covered, on 100% power for 1 One half minutes, rotating the
casseroles a halfturn once. Drain off liquid and rearrange shrimp,
placing the leastcooked portions to the outside of the casseroles. Spoon
crab mixture over shrimp. Microcook, covered, on 100% power about 2 1/2
minutes or till shrimp are done and crab mixture is heated through,
rotating the casseroles a halfturn 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/mwc42.zip