Ingredients

• 1 tablespoon butter
• 3 green onions, finely chopped
• 1/2 cup finely chopped green bell pepper
• 1/4 teaspoon garlic powder
• 4 1/2 teaspoons heavy cream
• 1 tablespoon Dijon mustard
• Dash cayenne pepper
• 1/2 cup saltine cracker crumbs
• 1/4 cup mayonnaise
• 1 egg
• 2 tablespoons fresh parsley leaves
• 1/2 lemon, juiced
• 1 pound crabmeat, picked over
• 1 pound extra-large or jumbo shrimp (about 24 shrimp), peeled, deveined, tails on
• 12 slices bacon, halved crosswise
• Steamed white rice, for serving, optional
• Basil Cream Sauce, recipe follows

Directions

Basil Cream Sauce:

2 tablespoons butter

1 tablespoon olive oil

1 teaspoon minced garlic

1/2 cup diced onions

1/4 cup white wine

1/2 quart heavy cream

1 teaspoon chicken base

3 tablespoons Pesto, recipe follows

1 teaspoon Roux, recipe follows

Heat butter and olive oil in a skillet over medium heat, add garlic and onion and cook until lightly browned, about 5 minutes. Add white wine and reduce by half. Add 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.

Yield: 4 servings

Pesto:

2 cups fresh basil leaves

1 cup walnut pieces

1 cup grated Parmesan

1 teaspoon minced garlic

1 cup olive oil

In a food processor, blend all ingredients until a coarse paste is formed. Place in an airtight container and refrigerate until ready to use.

Yield: about 1 1/2 cups

Roux:

4 ounces (1 stick) butter

1 cup all-purpose flour

Melt 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