Shrimp

1 lb 16-20 count shrimp

1 teaspoon old bay

½ lemon juiced

In a bowl put in the peeled and de-veined shrimp. Squeeze lemon and sprinkle old bay. Toss to mix well. Place on baking sheet.

CR Buttery Crab Cakes

1 lb lump or jumbo lump crab meat

½ cup mayo

2 tablespoons ranch dressing

1 teaspoon celery salt

½ lemon juiced

1 teaspoon old bay seasoning

1 tablespoon hot sauce (old bay hot sauce recommended)

1 egg

½ sleeve crushed ritz crackers (garlic butter flavor recommended)

1 tablespoon horseradish

1 tablespoon Dijon mustard

3-4 packets truvia or ½ tablespoon sugar

In a small bowl add mayo, ranch, horseradish, Dijon,  truvia, celery salt, old bay, and hot sauce. Stir until combined. Taste and add any seasoning to get it to where you want and then add the egg. Mix in well and add the crackers. Mix well and then pour over crab, fold in gently, cover, and let set in the fridge for 30-45 min to let the flavors meld. Form into 6-8 cakes on a cookie sheet and put back in the fridge for 30 min. Preheat oven to 375, bake for 25- 30 min. You can have it with CR Coleslaw or on a sandwich as a crab cake sandwich.

For the stuffed Shrimp:

Using a small ice cream scooper or a spoon, place two mounds of crab on each. Bake at 350 for 25 min.