Crab-Topped Prawns

"This is one of my adopted recipe's and I have made some adjustments and changes with the cooking method, I am hoping that you will enjoy this! :)"
 
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Ready In:
35mins
Ingredients:
10
Serves:
1
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ingredients

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directions

  • Thaw prawns, if frozen.
  • To shell fresh or thawed prawns, open each shell lengthwise down the body.
  • Hold the prawns 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 prawns by cutting down the back almost but not all the way through; remove vein.
  • Repeat with remaining prawns.
  • Set aside.
  • Pre-heat oven to 375 degrees.
  • In a small pan, saute green onion in the butter, stir in lemon juice and bottled hot sauce.
  • Toss with flaked crab meat and panko bread crumbs.
  • Spread prawns open, making sure to have a nice pocket to fill.
  • Stuff prawns equally with the crab/breadcrumb mixture.
  • Place in oven and bake 12-15 minutes or until prawns are done, cooking time will vary depending on size of prawns.
  • Serve with fresh lemon wedges.

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Reviews

  1. This was quite good. I would honestly give this more than 5 stars if I could. I made as directed, except I also added some minced garlic when I sauted the green onion. And I garnished with chopped cilantro as well. Very easy to put together recipe. This is so filing it would be great as a main dish as well as an appy.
     
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<p>Enjoy cooking and learning new things</p>
 
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