Lady and Sons Crab-Stuffed Shrimp Recipe by Paula Deen

Moderate Level
60 MIN 25 Prep + 35 Cook
Moderate Level
60 MIN 25 Prep + 35 Cook

Lady and Sons Crab-Stuffed Shrimp Recipe by Paula Deen

Moderate Level
60 MIN 25 Prep + 35 Cook
Lady and Sons Crab-Stuffed Shrimp


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


Preheat oven to 350°F.


Melt 1 tablespoon 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 4 1/2 teaspoons 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°F 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, or serve as an appetizer. Drizzle with Basil Cream Sauce.


Basil Cream Sauce:


Heat 2 tablespoons butter and 1 tablespoon olive oil in a skillet over medium heat, add 1 teaspoon garlic and onion and cook until lightly browned, about 5 minutes. Add white wine and reduce by half. Add 1/2 quart 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.



In a food processor, blend basil leaves, walnuts, 1 cup olive oil, 1 teaspoon garlic and Parmesan cheese until a coarse paste is formed. Place in an airtight container and refrigerate until ready to use.


Yield: about 1 1/2 cups



Melt 1 stick of 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


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club     Sweet Home Savannah     Paula Deen Store

Paula Deen Club     Sweet Home Savannah     Paula Deen Store