Frank Mahovlich
Full Fledged Farker
As thread title suggests, I made four different types of ABTs this weekend. They were all made using a filling of cream cheese with chive & onions, fresh garlic, & shredded monterey jack cheese. Stuffed some with shrimp, real crab meat, andoullie sausage, and made some that were just plain.
Results: Overall, they tasted great. It's kinda hard to screw up ABTs. But I will concur along with some others that have posted this sentiment: The crab and shrimp were not all that much additive. We could taste them, but it pretty faint. The shrimp & crab kinda got lost in the mix. The cajun ones were a bit different as the andouille definitely added a distinct flavor.
Not sure I would go the expense & hassle of adding the shrimp & crab next time around. I mean they were good, but the seafood taste did not really shine through...
Here are a coupla pics. For the cajun ones, I bought some andouille sausage and quartered the individual links, then cut those in half. They seemed to fit the peppers pretty decently using this tactic.
Results: Overall, they tasted great. It's kinda hard to screw up ABTs. But I will concur along with some others that have posted this sentiment: The crab and shrimp were not all that much additive. We could taste them, but it pretty faint. The shrimp & crab kinda got lost in the mix. The cajun ones were a bit different as the andouille definitely added a distinct flavor.
Not sure I would go the expense & hassle of adding the shrimp & crab next time around. I mean they were good, but the seafood taste did not really shine through...
Here are a coupla pics. For the cajun ones, I bought some andouille sausage and quartered the individual links, then cut those in half. They seemed to fit the peppers pretty decently using this tactic.
