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  1. Crab Cake Stuffed Shrimp
    Recipe ⤵️⤵️⤵️

    Recipe Makes 34
    For the Crab Cake Stuffed Shrimp:
    34 Shrimp ~13-15 per pound
    1 lb Lump Crab Meat
    6 Tbsp Cajon Seasoning
    3 Eggs
    1/3 Cup Mayo
    1 Tbsp Salt
    2 Tbsp Dijon
    1/4 Cup Chopped Parsley
    1 Sleeve Crushed Ritz Crackers
    1/2 Red Bell Pepper
    1 Lemon

    How to in my Weber SearWood:
    1. Clean Shrimp and Season with 4 Tbsp Cajon seasoning
    2. In a Bowl whisk eggs first, then add Mayo, 2 Tbsp Cajon seasoning, Salt, Dijon, Parsley, and whisk all together
    3. Add Mixture over Crab, and add crushed Ritz Crackers, Bell Pepper, and fold in ingredients
    4. Form little balls and place in the center of the shrimp
    5. Add to a skillet and squeeze Lemon on top
    6. Set Weber SearWood to 450 degrees and cook until Shrimp and Crab read 145 degrees (Approximately 12-15 min)

    For the Cowboy Butter:
    12 ounces Butter
    1/2 Lemon
    1 Tbsp Minced Garlic
    1 Tbsp Lemon Zest
    1 Tbsp Dijon Mustard
    2 Tbsp Paprika
    1 Tsp Cayenne
    2 Tbsp Parsley
    1 Tbsp Chives
    1 Tbsp Red Pepper Flakes

    How to on my Weber Slate:
    1. In a pan on low heat add Butter, Lemon Juice, Garlic, Lemon Zest, Dijon, Paprika, Cayenne, and whisk until it forms a sauce. (Do not let it break)
    2. Turn off the heat and add Parsley, Chives, and Red Pepper Flakes. Mix until well incorporated.
    Pro tip: If the sauce breaks, add in the fridge to cool. You will be able to make it thicken and turn back into a sauce!

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