Crab Stuffed Shrimp With Mustard Sauce

• Crab Stuffing:
• 2 T. butter
• 1/3 c finely diced onion
• 1/3 cup diced red pepper
• 1/3 cup green pepper
• 1T. diced garlic
• 1 sleeve crushed ritz crackers
• hot sauce to taste
• 1 egg
• 1/3 cup mayo
• 2 T. country mustard (grain)
• 1 lemon, juiced
• 1/4 t salt
• 1/4 t fresh ground pepper
• 1 lb lump crab meat
• Shrimp:
• 16 raw jumbo shrimp - shelled and deveined
• Toothpicks
• Butter
• Mustard Sauce
• 1 T. Shallots
• 1 c cream
• 1/4 cup white wine
• 1T. butter
• 1T. flour
• 4 T. country mustard

1. Stuffing
2. Melt butter in pan. Saute onions, peppers, and garlic 3 min over med. heat or until soft. Off heat allow to slightly cool in large bowl. Add crackers through lemon juice and stir to mix. Fold in crab. Butterfly each shrimp down back vein. Fill with crab mixture until overflowing. Anchor together with toothpick. Place on baking tray and brush with melted butter. Sprinkle with salt and pepper. Bake at 350 for 15 - 18 minutes or until shrimp are pink in color and cooked through.
3. Melt butter in small pan. Add flour and cook 1 min (roux). Reserve. Cook shallot and wine in another pan until wine is reduced by 1/2. Add cream and roux. Simmer few minutes until thick. Stir in mustard and season to taste.
4. Serve shrimp drizzled in sauce. Serve with steamed rice and steamed vegetables.

butter, onion, red pepper, green pepper, garlic, crackers, hot sauce, egg, mayo, country, lemon, salt, ground pepper, lump crab meat, shrimp, jumbo shrimp, toothpicks, butter, mustard sauce, shallots, cream, white wine, butter, flour, country mustard

Taken from www.epicurious.com/recipes/member/views/crab-stuffed-shrimp-with-mustard-sauce-1201367 (may not work)