Fresh bounty from the sea always makes for a spectacular dish. My two favorites are shrimp and crab! I love east coast Florida prawns, Sanibel Island to be exact, very flavorful and sweet! Growing up in Maryland, just outside beautiful Charm City, I also love crab, especially blue crab.

What better than to put these things together—simply put, Crab Stuffed Shrimp!

For the crab (make a crab cake)

1lb Fresh local jumbo lump crab meat; lightly picked without breaking up the lumps
½ Cup mayonnaise
1 Tablespoon Dijon mustard
1 Egg
1 ½ teaspoon Old Bay Seasoning
The juice from ½ lemon
¼ teaspoon Worcestershire sauce
Small amount Tabasco sauce
13 saltine crackers; finely ground
2 Tablespoons fresh parsley; finely chopped
Salt and pepper

Mix all ingredients EXCEPT the crab and saltines in a bowl. In another bowl put crabmeat. Add the mayonnaise mixture to the crab, gently fold 3-4 times to get the crab coated (Not too much!) Add the saltines and fold the mix 5-6 times. Everything will start to bind up. The goal here is to mix as much as you can without over mixing and breaking up the crab so good luck! Let the mix sit for a few minutes for the saltines to absorb the “wet” ingredients. Divide the mix into 5 crab cakes

For the shrimp

20 16-20 sized shrimp

Peel, de-vein, & butterfly the shrimp

On a baking sheet, spread 4 shrimp and lay with wide ends together to form a cross shape.

Place a crab cake in the center of the “cross,” and wrap the shrimp up around the sides.

Drizzle about 1 teaspoon melted butter over each stuffed shrimp and bake at 305 degrees for about 12 minutes.

Serve immediately!

Eric Doarnberger is the director of food & beverage at Atlantic Shores Retirement Community.