Lady crab

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Nb persons: 4
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Cook Time40 min Level Intermediate Yield CloseTimes:Prep1 hr 0 min Inactive Prep-- Cook40 min Total:1 hr 40 min Recipe Tools: Print Recipe Get Card Save Recipe xSelect a Card Size CARD3x5 card CARD4x6 card xAdd To My Recipe Box Add To Select Folder: All My Recipes Or Create New Folder Please limit to 20 characters Adding Recipe Add Or Do Not Add Success This recipe was added to your Folder_Name folder. Do not show this message again Close xAdd To My Recipe Box Please sign in to add this recipe to your Recipe Box. Sign In or Create your Recipe Box Ingredients
1 tablespoon	butter
3	green onions, finely chopped
1/2 cup	finely chopped green bell pepper
1/4 teaspoon	garlic powder
4 1/2 teaspoons	heavy cream
1 tablespoon	Dijon mustard
Dash	cayenne pepper
1/2 cup	saltine cracker crumbs
1/4 cup	mayonnaise
1	egg
2 tablespoons	fresh parsley leaves
1/2	lemon, juiced
1 pound	crabmeat, picked over
1 pound	extra-large or jumbo shrimp, (about 24 shrimp), peeled, deveined, tails on
12 slices	bacon, halved crosswise
Steamed white rice, for serving, optional Basil Cream Sauce, recipe follows Directions Preheat oven to 350 degrees F. Melt butter in a skillet over medium heat and cook green onions, green pepper and garlic powder until peppers are limp. Place in mixing bowl and add cream, mustard and cayenne pepper to sauteed vegetables, mix well. Add cracker crumbs, mayonnaise, egg, parsley and lemon juice; mix well. Gently fold in crabmeat. Form into small patties sized to stuff into shrimp; set aside. Split shrimp down the bottom center to tail, being careful not to cut through. Stuff each shrimp with crabmeat mixture. Wrap shrimp in bacon and secure with a toothpick. Place on a baking pan and cook at 350 degrees until bacon is crisp and shrimp are pink, about 15 to 20 minutes. To serve, arrange 6 shrimp on each plate on a bed of rice, if desired. Drizzle with Basil Cream Sauce. Basil Cream Sauce:
2 tablespoons	butter
1 tablespoon	olive oil
1 teaspoon	minced garlic
1/2 cup	diced onions
1/4 cup	white wine
1/2 quart	heavy cream
1 teaspoon	chicken base
3 tablespoons	Pesto, recipe follows
1 teaspoon	Roux, recipe follows
Heat butter and olive oil in a skillet over medium heat, add garlic and onion and cook until lightly browned, about 5 minutes. Add white wine and reduce by half. Add heavy cream and chicken base and reduce by half again. Add pesto and roux, bring to a simmer and heat until slightly thickened, about 2 to 3 minutes. Yield: 4 servings Pesto:
2 cups	fresh basil leaves
1 cup	walnut pieces
1 cup	grated Parmesan
1 teaspoon	minced garlic
1 cup	olive oil
In a food processor, blend all ingredients until a coarse paste is formed. Place in an airtight container and refrigerate until ready to use. Yield: about 1 1/2 cups Roux:
4 ounces (1 stick)	butter
1 cup	all-purpose flour

Melt butter in a large skillet over medium-low heat. Slowly add flour and stir until lightly browned. Leftover roux can be stored, tightly covered, in the refrigerator for several weeks.

Yield: about 1 1/4 cups

Recipe uploaded with Shop'NCook for iPhone.

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