CRAB CAKES

1 lb. Lump crab
4 TB plain bread crumbs (approximately)
1 heaping TB Dijon mustard
2-3 eggs, lightly beaten
1 shallot, grated
Cayenne pepper, to taste (I put lots)
2 TB fresh dill
2 TB fresh parsley
Dash worchestershire sauce
Paul Prudhomme’s Seafood seasoning, couple of shakes, optional
Breadcrumbs
Fresh lemon
Cocktail sauce

Pick through the crab to be sure there is no shell in it. Gently mix all the ingredients together, being careful not to stir too much. Form into flat circles about 2” in diameter and ½” thick. Dip in breadcrumbs.

In a nonstick skillet over medium heat brown one side, flip over and brown other side. Remove from pan; squeeze lemon over each one and serve with cocktail sauce.


STUFFED SHRIMP


Crab cake mixture
Jumbo shrimp, butterflied
Egg, lightly beaten
Breadcrumbs
Oil for frying
Cocktail sauce

Lay butterflied shrimp flat and pile a heaping TB of the crab stuffing on top, pressing it gently into it. Dip in egg and cover with breadcrumbs. Be careful not to get breadcrumbs on shrimp before egg or it won’t stick well. Pat it down so it isn’t too loose. Set on cookie sheet, cover and refrigerate at least an hour so it will firm up a bit. Deep fry about 1 minute, or until golden.

Serve with cocktail sauce.