• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Shop
  • Contact

Jennifer Cooks

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Shop
  • Contact
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Shop
  • Contact
×
Home » Bacon Wrapped Crab Cake Stuffed Shrimp with a Creamy Pesto Sauce

By Jennifer 2 Comments

Bacon Wrapped Crab Cake Stuffed Shrimp with a Creamy Pesto Sauce

Jump to Recipe Print Recipe

Bacon Wrapped Crab Cake Stuffed Shrimp with a Creamy Pesto SauceI started making this recipe years ago after Paula Deen shared it on Food Network.  It's one of my favorite special occasion recipes, especially when I'm serving guests (if they like seafood).

Preheat oven to 350 degrees F.

Melt butter in a skillet over medium heat and cook green onions, green pepper and garlic until peppers are softened. Place in a mixing bowl and stir in half and half, 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.

Bacon Wrapped Crab Cake Stuffed Shrimp with a Creamy Pesto SauceSplit shrimp down the bottom center to tail, being careful not to cut through. Carefully press open butterflied shrimp by inverting it and pressing gently.  Place on a large baking sheet and sprinkle with salt and fresh cracked pepper.

Bacon Wrapped Crab Cake Stuffed Shrimp with a Creamy Pesto SauceStuff each shrimp with crabmeat mixture. I use a small cookie scoop to measure and help form the stuffing.

Bacon Wrapped Crab Cake Stuffed Shrimp with a Creamy Pesto SauceWrap shrimp in bacon and place seam side down onto baking sheet. Place on a baking pan and cook

Bake at 350 degrees until bacon is crisp and shrimp are pink, about 15 to 20 minutes.

Serve with steamed rice and basil cream sauce, if desired.

SaveSaved! SaveSaved!

Bacon Wrapped Crab Cake Stuffed Shrimp with a Creamy Pesto Sauce

No ratings yet
Print Pin Rate
Author: Jennifer Locklin

Ingredients

  • Stuffed Shrimp:
  • 1 tablespoon butter
  • 3 green onions finely chopped
  • 1 medium onion diced
  • ½ cup finely chopped green bell pepper
  • 2 cloves garlic minced
  • 1 T half and half
  • 1 tablespoon Dijon mustard
  • Dash cayenne pepper
  • ½ cup saltine cracker crumbs
  • 2 T Mayonnaise
  • 1 egg
  • 2 tablespoons fresh parsley leaves
  • 2 T fresh lemon juice
  • 1 pound crabmeat picked over
  • 24 jumbo shrimp peeled, deveined, tails on
  • 12 slices bacon
  • steamed white rice for serving

  • Basil Cream Sauce:
  • 1 tablespoons butter
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • ½ cup diced onions
  • ¼ cup white wine
  • 2 cups half and half
  • 1 teaspoon chicken base
  • 3 T Prepared Pesto used: Bertolli
  • 1 teaspoon butter
  • 1 teaspoon all purpose flour
Get Recipe Ingredients

Instructions

  • Stuffed Shrimp:
  • Preheat oven to 350 degrees F.
  • Melt butter in a skillet over medium heat and cook onions, green pepper and garlic until peppers are limp.
  • Place in mixing bowl and add half and half, mustard and cayenne pepper to sauteed vegetables, mix well.
  • Add cracker crumbs, mayonnaise, egg, parsley and lemon juice; mix well.
  • Gently fold in crab meat.
  • 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 crab meat mixture.
  • Wrap shrimp in bacon and secure with a toothpick.
  • Place on a baking pan and cook at 350 degrees until bacon is crisp and shrimp are pink, about 15 to 20 minutes.
  • To serve, arrange 4 shrimp on each plate on a bed of rice, if desired.
  • Drizzle with Basil Cream Sauce.
  • Creamy Pesto Sauce:
  • Heat butter and olive oil in a skillet over medium heat, add onion and cook until lightly browned, about 5 minutes; add garlic and sauté lightly.
  • Add white wine and reduce by half.
  • Add half and half and chicken base and reduce by half again.
  • In a small bowl, combine 1 teaspoon butter and 1 teaspoon flour.
  • Mash with a fork or fingers until a paste forms (this will be your “roux”).
  • Add pesto and roux; bring to a simmer and heat until slightly thickened, about 2 to 3 minutes.

Notes

Adapted from Paula Deen

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

Filed Under: Fish & Shellfish, Main Dish

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Comments

  1. Melissa says

    October 8, 2018 at 10:36 pm

    Wow!!! I have to try this ASAP, Jennifer.

    Reply
    • Jennifer says

      October 9, 2018 at 8:44 am

      Melissa these are so good! You can stuff and wrap the shrimp, freeze them on a cookie sheet, pop them into a freezer bag and keep them frozen to use anytime!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

More about me →


Follow Us:

  • Mail
  • Facebook
  • Instagram
  • Pinterest
  • RSS Feed
  • Twitter
  • Tumblr

Yummly Publisher
my foodgawker gallery

Recent Posts

  • PF Chang’s Chicken Lettuce Wraps
    PF Chang’s Chicken Lettuce Wraps
  • Prickly Pear Margarita
    Prickly Pear Margaritas
  • Thai Cucumber Apple Salad
    Thai Cucumber Apple Salad
  • Paloma Cocktail
    Paloma Cocktail

Footer

↑ back to top

Quick Links

  • About
  • Contact
  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Information

  • Home
  • Recipes

Copyright © 2024 JENNIFER COOKS

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required