Instructions: *Raels cajun seasoning: scale up in direct proportion; salt is variable.

FOR STUFFING: Combine all ingredients except cracker crumbs in nonreactive bowl; stir to combine. Gradually add cracker crumbs until ingredients bind

[meaning, dont overmix - just until wetted/sticking]. Cover; reserve in refrigerator.

FOR THE "Q": Heat olive oil in large, nonreactive skillet over medium heat.

Add onions, celery, and garlic; saute 3 min. Add salt, black pepper, red pepper flakes, dry mustard, and hot sauce; raise heat; saute 2 minutes. Add vinegar, water, and lemon juice; simmer until reduced by 1/4. Stir in remaining ingredients. Bring to boil; reduce by 1/2 (consistency should be thick).

FOR SHRIMP: Butterfly each shrimp; fil with 1 TBSP crab stuffing. Wrap strip of bacon around center; reserve in refrigerator 1 hour. Heat oil in deep fryer to 350-deg F. Warm seafood "Q"; reserve. Dip each shrimp in milk; dredge in flour; dip in eggs; roll in cracker crumbs; reserve. [do this as quickly as possible so as breading doesnt become "wet"] Fry shrimp until golden, abt. 5 minutes, or less; drain on paper towels.

To serve, mirror dinner plates with sefood "Q"; arrange 3 shrimp on each plate; garnish with chopped green onions and lemon wedges.

NOTES : Can be scaled up in direct proportions.

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