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1
Preheat the oven for 350 degrees F.
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2
To make the crab stuffing: Combine the crab, crackers, scallions, pepper, mayonnaise, egg, Worcestershire sauce, mustard, lemon, and garlic.
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3
Season the stuffing with salt and pepper and mix well.
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4
Set the stuffing aside.
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5
Using a paring knife, slice the shrimp down the backs and remove and discard the 'veins'.
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6
Deepen the incisions if necessary, then spoon stuffing into each shrimp.
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7
Wrap each stuffed shrimp with bacon and arrange them in a large baking dish.
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8
To make the pesto: pulse the basil, walnuts, cheese, and garlic together in a food processor (or grind in a mortar) then gradually incorporate the oil.
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9
Adjust the seasoning with lemon juice and set aside.
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10
To make the roux: Heat the butter in a saucepan over medium heat.
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11
Add the flour, and cook, stirring, until the mixture, although still pale, looks dryer and no longer smells raw, about 5 minutes.
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12
Remove the roux from the heat.
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13
Transfer the shrimp to the oven and roast until the bacon begins to render and brown, about 10 minutes.
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14
Flip the shrimp and roast on the second side until the shrimp are opaque, 5 to 10 minutes more.
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15
Meanwhile make the lemon basil cream: Heat the oil and butter in a small skillet over medium heat.
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16
Add the onions and garlic and cook, stirring frequently, until the mixture is fragrant and golden, about 7 minutes.
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17
Add the wine and simmer for 5 minutes then add the cream.
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18
Simmer until the sauce has reduced by half.
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19
Add the lemon juice and pesto, then whisk in the roux a tablespoon at a time (use just enough to thicken the sauce).
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20
Keep the sauce warm over very low heat.
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21
Arrange the shrimp on 4 warm plates and serve with lemon basil cream sauce on the side.
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22
Cook's Note: It is difficult to make very small amounts of pesto and roux so we have prepared larger batches.
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23
The roux can be kept in the refrigerator and used to thicken soups, stews, and sauces.
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24
The pesto, which should also be refrigerated, is a delicious topping for pasta, a good sandwich spread, and nice addition to vegetable soup.
