Crab-Topped Prawns

• 6 large prawns (fresh or frozen)
• 1 tablespoon green onion, Sliced
• 1 tablespoon butter or 1 tablespoon margarine
• 2 garlic cloves, minced
• 1 teaspoon fresh lemon juice
• 1 -2 dash bottled hot pepper sauce
• 12 teaspoon red pepper flakes
• 2 14 ounces canned crabmeat, Crab meat should be drained, flaked, and cartilage removed
• 1 tablespoon panko breadcrumbs
• lemon wedge

1. Thaw prawns, if frozen.
2. To shell fresh or thawed prawns, open each shell lengthwise down the body.
3. Hold the prawns in one hand and carefully peel back the shell starting with the head end.
4. Gently pull on the tail portion of the shell to remove the entire shell.
5. Butterfly prawns by cutting down the back almost but not all the way through; remove vein.
6. Repeat with remaining prawns.
7. Set aside.
8. Pre-heat oven to 375 degrees.
9. In a small pan, saute green onion in the butter, stir in lemon juice and bottled hot sauce.
10. Toss with flaked crab meat and panko bread crumbs.
11. Spread prawns open, making sure to have a nice pocket to fill.
12. Stuff prawns equally with the crab/breadcrumb mixture.
13. Place in oven and bake 12-15 minutes or until prawns are done, cooking time will vary depending on size of prawns.
14. Serve with fresh lemon wedges.

prawns, green onion, butter, garlic, lemon juice, pepper sauce, red pepper, crabmeat, breadcrumbs, lemon wedge

Taken from www.food.com/recipe/crab-topped-prawns-6826 (may not work)