Lady and Sons Crab-Stuffed Shrimp | Paula Deen

Ingredients

• 1 stick plus 3 tablespoons, divided Butter
• 3 finely chopped green onions
• 1/2 cup finely chopped green bell pepper
• 1/4 teaspoon garlic powder
• 1/2 quart plus 4 1/2 teaspoons heavy cream
• 1 tablespoon Dijon mustard
• 1 dash cayenne pepper
• 1/2 cup saltine cracker crumbs
• 1/4 cup mayonnaise
• 1 egg
• 2 tablespoons fresh parsley
• 1/2 juiced lemon
• 1 lb picked over crabmeat
• 1 lb (about 24) peeled, deveined, tails on jumbo shrimp
• 12 slices halved crosswise bacon
• cooked for serving (optional) white rice
• 1 cup plus 1 tablespoon Olive oil
• 2 teaspoons minced, divided garlic
• 1/2 cup diced onions
• 1/4 cup white wine
• 1 teaspoon chicken base
• 3 tablespoons recipe follows pesto
• 1 teaspoon recipe follows Roux
• 2 cups fresh basil leaves
• 1 cup walnut pieces
• 1 cup grated Parmesan cheese
• 1 cup all purpose flour