Shrimp Stuffed Crab Cakes

• 1 lb lump crab
• 6-8 Jumbo Shrimp (cleaned, peeled, and deveined)
• 1/2 cup mayonnaise
• 1 Tbsp Dijon Mustard
• 1 Tbsp Worcestershire sauce
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon Cajun Seasoning
• 1/4 teaspoon Kinder’s The Blend Seasoning
• 1 egg
• Juice of 1/2 lemon
• 3-4 Tbsp Italian bread crumbs
• For Kenny’s Cajun Butter Lemon sauce
• 1/3 stick butter (melted)
• 1/4 teaspoon Old Bay Seasoning
• 1/4 teaspoon Cajun Seasoning
• 1/4 teaspoon smoked paprika
• 1 tbsp freshly chopped parsley
• Juice of 1/2 lemon

1. Preheat oven to 400 degrees
2. In a large bowl add mayonnaise, Dijon Mustard, Worcestershire, egg, lemon juice, Old Bay Seasoning, Cajun Seasoning, and Kinder’s Seasoning. Mix well.
3. Cut Jumbo Shrimp into bite-sized pieces. Add lump crab to your Mayo mixture and fold in.
4. Next, add Jumbo Shrimp and fold in. (Be careful not to break up crab meat for best results and flaky crab).
5. Combine Italian bread crumbs 1 half at a time.
6. Line a baking sheet with parchment paper and spray with oil. Shape Crabby Patties and place on sheet. Sprinkle with a pinch of smoked paprika and light parsley for added Pretty.
7. Bake for 20 minutes then broil on high for 2 more minutes until golden brown.
8. For Kenny’s Cajun Butter Lemon sauce melt butter. Add Old Bay, Cajun Seasoning, smoked paprika lemon juice, and fresh chopped parsley. Combine with BBQ brush. Brush the tops of those cakes and enjoy.

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