GETTING READY

1. Mix together cream cheese, onion, lump crab meat, backfin crab meat, cajun seasoning and parsley together. Set the cajun filling aside.

2. Prepare the filling by mixing together egg, cajun sauce, worcestershire sauce, lemon juice, mayonnaise, dijon mustard old bay seasoning, lump crabmeat, backfin crab meat and butter cracker crumbs together to make filing for chesapeake chicken.

3. Preheat the grill dome to 275 F.

MAKING

3. Heat butter in a pan. Saute crawfish in the butter. Add cream and brandy and mix that in.

4. Season with white pepper, black pepper, cayenne pepper and salt. Mix it through. Cover the pan with aluminium foil and let the sauce simmer for 30 minutes on low heat.

4. Add water and mix it well. Sprinkle all purpose flour and blend that in to thicken the sauce.

5. Stuff the chicken with chicken chesapeak filling. Season with old bay seasoning. Wrap the chicken in ham slices, place them on the tray and let it cook in the grill dome until the meat reaches the desired temperature.

6. Stuff the other 4 chicken with cajun stuffing and season the chicken with blackened seasoning.

7. Heat butter on mojoe griddle and place the cajun stuffed chicken on the griddle.

8. Cook until the chicken starts blackening on both sides. Transfer the chicken to the baking dish and let it smoke until it reaches the desired temperature.

SERVING

9. Top the cajun chicken with the crafish sauce and serve the chesapeake chicken as it is. Enjoy!