Preheat oven to 400F
Start off with adding mayo, dijon mustard, Worcestershire sauce, egg, old bay seasoning, cajun seasoning, and cedar plank seasoning, and lemon juice to a bowl.
Combine all of the added ingredients in a bowl.
Cut jumbo shrimp into bite-sized pieces.
Add the lump crab to the mayo mixture and fold in the crabmeat. Try not to disturb or break the lumps in the crabmeat.
Add shrimp pieces and fold once again.
Add breadcrumbs and combine. Add enough breadcrumbs starting off with a small amount at a time.
Add non-stick cooking spray to parchment paper and mold the crab patties to your desired size.
Place the shrimp stuffed crab patties onto the baking sheet.
Add a light sprinkle of paprika and parsley to the top.
Bake @ 400F for about 15 minutes Then turn on the broiler for about 2 minutes to brown the crabcakes.
Cajun Butter Lemon Sauce
Take melted butter and add old bay, smoked paprika, cajun seasoning, fresh parsley, lemon juice and combine.
Taking a small bbq brush add the sauce to the top of each shrimp stuffed crab cake.