8 oz can fresh crab meat
2 teaspoons seafood seasoning
4 tablespoons unsalted butter, plus 3 tablespoons melted unsalted butter
1/2 cup minced yellow onions
1/4 cup minced celery
1/4 cup minced green bell peppers
1/4 cup minced red pepper
1/4 cup finely chopped fresh parsley leaves
1 tablespoon minced garlic
1/4 cup dijon mustard
1 jumbo egg, lightly beaten
3 tablespoons fresh lemon juice
1 1/2 cups crushed butter cracker
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound jumbo shrimp shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
2 tablespoons olive oil
1 tablespoon chopped garlic
Salt and freshly ground black pepper
Chopped parsley, garnish
1 lemon, cut into wedges, garnish
6 oz jar of Traditional Basil Pesto (or use homemade)
4 tbsp butter
1 med lemon
2 cup half and half
1/4 cup flour
Preheat the oven to 375º F.
Place the crab meat in a large bowl. Cover and refrigerate until ready to use.
In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and peppers and cook, stirring, until softened, about 5 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
Add the cooled vegetables to the crab meat and toss to combine. Add dijon mustard, egg, lemon juice and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently.
Season shrimp with a pinch of salt and pepper. Mound about 1 tablespoon of the crab meat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
While the shrimps are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the butter and pesto. Add the garlic stirring continuously, for 1 minute. Add flour stir making sure lumps do not form. Turn heat to med lo. Slowly add half and half. Turn heat up a little higher. Whisk until sauce thickens. If it's too thick add a little water. Squeeze the juice of one med lemon. Stir. Season with salt and pepper to taste.
Place sauce down on plate first.. Remove the shrimp from the oven and divide among plates. Garnish with parsley or micro greens and lemon wedges. Serve immediately.