Recipe courtesy Chef Jacob Warner, The Lady & Sons, Savannah, Ga.

Ingredients:

Bacon Wrapped Crab Stuffed Shrimp

1 pound lump crabmeat, picked clean
1/2 sleeve butter crackers, crushed (recommended: Ritz)
3 scallions, tops and whites, finely chopped
1/2 red bell pepper, finely chopped
1/4 cup mayonnaise
1 egg, beaten
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon table salt
Pinch cayenne pepper

16 large shrimp, peeled
16 slices bacon

Pesto:

2 lightly packed cups fresh basil
1 cup walnuts
1 cup freshly grated Parmesan
1 tablespoon minced fresh garlic
1 cup olive oil
1/4 cup fresh lemon juice
*See Cook's Note below

Roux

1 cup all-purpose flour
8 tablespoons butter
*See Cook's Note below

Lemon Basil Cream

1 tablespoon olive oil
2 tablespoons butter
1 teaspoon minced onion
1 teaspoon minced fresh garlic
1/4 cup dry white wine
1 cup heavy cream
3 tablespoons pesto
1 teaspoon roux

Instructions:

1. Preheat oven to 350F.
   
2. To make the crab stuffing, combine crab, crackers, scallions, pepper, mayonnaise, egg, Worcestershire sauce, mustard, lemon and garlic. Season stuffing with salt and pepper and mix well. Set stuffing aside.
   
3. Using a paring knife, slice shrimp down the backs and remove and discard "veins."
   
4. Deepen the incisions if necessary, then spoon stuffing into each shrimp. Wrap each stuffed shrimp with bacon and arrange them in a large baking dish.
   
5. To make pesto, pulse basil, walnuts, cheese and garlic together in a food processor (or grind in a mortar) then gradually incorporate oil. Adjust seasoning with lemon juice and set aside.
   
6. To make roux, heat butter in a saucepan over medium heat. Add flour and cook, stirring, until mixture, although still pale, looks drier and no longer smells raw, about 5 minutes. Remove roux from heat.
   
7. Transfer shrimp to oven and roast until bacon begins to render and brown, about 10 minutes. Flip shrimp and roast on the second side until opaque, 5-10 minutes more.
   
8. Meanwhile make the lemon basil cream: Heat oil and butter in a small skillet over medium heat. Add onions and garlic and cook, stirring frequently, until mixture is fragrant and golden, about 7 minutes. Add wine and simmer 5 minutes then add cream. Simmer until sauce has reduced by half. Add lemon juice and pesto, then whisk in roux a tablespoon at a time (use just enough to thicken the sauce). Keep sauce warm over very low heat.

Cook's Note: It is difficult to make very small amounts of pesto and roux so we have prepared larger batches. The roux can be kept in the refrigerator and used to thicken soups, stews and sauces. The pesto, which should also be refrigerated, is a delicious topping for pasta, a good sandwich spread and a nice addition to vegetable soup.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.