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Preheat oven to 375°F. Spray a large shallow baking dish with nonstick spray.

To make the filling, heat the oil in a large nonstick skillet over medium heat. Add the bell pepper, scallions, and garlic. Cook, stirring occasionally, until softened, about 8 minutes. Transfer to a large bowl. Add the cracker crumbs, mayonnaise, zest, juice, egg, mustard, parsley, and hot sauce until blended. Gently fold in crabmeat.

Split the shrimp down the bottom center to tail, being careful not to cut through, open flat like a book, and press lightly to flatten. Remove vein and rinse gently under cold running water; pat dry. Stuff each shrimp with 1 tablespoon crabmeat mixture. Wrap bacon around the shrimp and secure with a toothpick. Place in baking pan and cook until bacon is crisp and shrimp are pink, about 20 minutes.

Meanwhile, to make the cream sauce, heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally until tender.  Add the wine; bring to a boil. Reduce the heat and simmer, stirring occasionally until most of the wine is evaporated, 2 – 3 minutes. Stir in the flour; cook 1 minute. Whisk in the milk; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce just begins to thicken, about 2 minutes. Remove from the heat; stir in the pesto.

To serve, arrange 3 shrimp on each plate. Drizzle with Basil Cream sauce. Serve with rice, if using.

Test Kitchen Tip:
An easy way to peel shrimp is to use kitchen scissors and cut through the shell, leaving the tail intact, and peeling the shell away from both sides of the meat.

Original recipe courtesy Paula Deen:  The Lady and Sons Crab-stuffed Shrimp