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Lady and Sons Crab-Stuffed Shrimp

By Paula Deen


Difficulty: Medium

Prep time: 25 minutes

Cook time: 25 minutes

Servings: 25


  • 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


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