Crab Stuffed Shrimp

Preheat oven to 350 degrees. Melt butter in skillet over med. heat and cook scallions, green pepper and garlic powder until peppers are soft. Place in mixing owl and add cream, mustard and cayenne pepper to sauteed vegetables, mix well.

Add bread crumbs, mayo, egg, parsley and lemon juice; mix well. Gently fold in crabmeat. Form into small patties sized to stuff shrimp; set aside. Stuff each shrimp with crabmeat mixture. Wrap shrimp in prosciutto. Place on a baking pan and cook until bacon is crisp and shrimp look pink, about 15 to 20 mins. Serve on top of rice pilaf on a large platter with basil cream sauce poured over it. For the basil cream sauce, heat butter and olive oil in a skillet, add garlic and onion and cook until lightly browned, about 5 mins. Add white wine and reduce by half. Add cream and chicken base and reduce by half again. Add pesto and roux, bring to a simmer and heat until slightly thickened, about 5 mins. For the roux, Melt 4 oz butter in a large skillet. Slowly add flour and stir until lightly browned. Leftover roux can be stored for several weeks.