Ingredients
1 TBS Butter
1 TBS Olive Oil
1/2 cup bell pepper, chopped
3 stalks green onion, chopped
1 egg, beaten
2 TBS fresh parsley, chopped
4 1/2 Tsp heavy cream
1/4 Tsp dried mustard
2 TBS mayonnaise
1/2 cup Ritz crackers, crushed
1/2 lemon juice
1 pinch cayenne pepper
1/2 Tsp garlic powder
2 cups crab meat
6 strips bacon, uncooked
jumbo prawns
1 TBS olive oil
1/4 cup onion, finely dice
1 Tsp mince garlic
1/4 cup white wine
2 cups heavy cream
1 Tsp chicken base
3 TBS Pesto
Preparation
Crabmeat Stuffing: Heat butter & oil in a skillet, then saute bell pepper & onion until translucent. In a mixing bowl, combine egg, parsley, cream, mustard, cayenne pepper,garlic powder mayonnaise, crushed crackers, lemon juice, sauteed pepper & green onion. Mix well, then fold in crab meat.
Peel, devein & butterfly prawns. Stuff with crabmeat stuffing & wrap 1/2 slice of bacon, securing with a toothpick. Bake at 350 degrees for about 7-8 minutes.
Basil Cream Sauce: Heat 1 TBS olive oil & saute diced onions & garlic. Deglaze with 1/4 cup of wine. Add cream, chicken base. Simmer until reduced by half. Thicken with 1 Tsp of roux consisting of 1/4 cup melted butter & 1/4 cup flour. Add pesto.
