Bacon-Wrapped Crab-Stuffed Shrimp

ericasrecipes.com

Amanda Tuttle

subheading: For the stuffed shrimp:

1 ½ lb large/jumbo shrimp 16 to 20 per pound

1 lb thin sliced bacon halved

subheading: For the crab stuffing:

8 oz lump white crabmeat

1 cup Ritz crackers crushed (~26 crackers)

2 green onions finely chopped

¼ cup mayonnaise

1 large egg lightly beaten

½ tsp Worcestershire sauce

2 tsp Dijon mustard

¼ tsp garlic powder

¼ tsp Old Bay seafood seasoning

½ tsp kosher salt

subheading: For the Lemon Basil Cream:

2 Tbsp unsalted butter

2 Tbsp minced shallot (~1 small shallot)

1 clove garlic minced

1 Tbsp all-purpose flour

¼ cup dry white wine

1 cup half-and-half

1 Tbsp fresh lemon juice

2 Tbsp fresh basil leaves finely chopped

1 pinch kosher salt

1 pinch fresh cracked pepper

Directions at ericasrecipes.com

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