Don't Miss! Epic Crab-Stuffed Shrimp

okay folks I going just say this welcome back now listen I'm doing something a little bit different right we going to do some crab stuff shrimp now you hear that some of y'all going to say oh no I can't do that but listen you know we got Valentine's Day coming up this right here you I know you guys probably already didn't seen it I did what oh that's the red velvet and that Fried Chicken so we got chicken and waffles right and now we going to do this right here and then we going to use these as an appetizer listen I'm not going to over talk we F to get right into this let's go all right so listen don't let the title fool you listen this is something super simple first thing we going to do is we going to hit bake we going to do 450° now if you guys look you can see it's not a whole lot of ingredients right look we got panco crab meat then I'm going just go ahead and just show this right here this is going to be the star right this is where we going to stuff and when I say stuff some of you guys if you ain't never had it you thinking like we going to put it in here I'm going to show you just how easy it is then we got some other ingredients over here but as always listen I got a full printable recipe on my website which is smoking and Grilling with a.com and that's wab.com all right so look the first thing we going to do is we going to peel the shrimp right so listen these already have been you know cut and deined so you can see that right there so what I'm going to do is I'm going to take this I'mma pull it back here but I'm going leave the tails on cuz we got to have a handle I just hold my hand right here and I tear get yourself a little Bowl if you guys ain't investing your money in these little plastic bowls like this something is wrong listen I don't know maybe y'all got a dishwasher but for me I do them like that you see that I'm going show you the next part then I'm going to cut this just so that it sit flat we want to Butterfly this all right so I got them all done but I want you guys to pay attention to this right here focus on this right here I saved that right I got two things I do with that I can dehydrate this dry it out you know what I mean and then I can grind it up with a couple of more seasoning and this right here you know what that'll give me talk to me down that comment section uh below see if y'all know what this is so now I'm just going to save this and I'mma freeze it so now I'm just going to spray this with some non stick spray you know everybody got this I'm going show this to you guys and explain it to you like this I told you this is going to be the handle right so the objective is to get this to sit down like that but we want a butterfly the bottom half so it is spread out and we got to have a little surface to put the stuffing on top now remember I said don't think that we going to try to stuff that in the inside like that we just put it on the top now I'm just going to take my pairing knife and these are already been you know cut and devain right right so I'll just take my my knife you guys might have a utility knife or a pairing knife you know what I mean uh this right here is pairing this is what I'm going to add to my collection you guys can see it right there look it's got my signature on it this is what you get down with to get it like Grandmama remember when we used to do those uh potatoes and all that you know you cutting and peeling and all of that all right so we just cut them like this be careful we don't want to cut it through right we just want to go I know I'm cutting toward towards my finger you know what I mean I don't know no other way to uh do it or to like tell you guys but I get it like this and then you just work with it the more you do it quicker you'll get listen you see how that opens up like that if I push that down like that look at that then we going to add that on the top okay so if you guys look right there I hope this camera is picking it up but you see I'mma to pull this one up you can see how that right there we just butterflied it to make a base then we going to put the crab stuff in right there here and then you see how this keep flopping over it like this don't trip once we put enough on there this will sit right over the top and that's how it goes in the oven super simple folks you want to talk about just something that you want to put out that look elegant and I'm telling you guys don't forget Valentine's Day is coming so I got some kosher salt this is a coarse grind right I'm just going to take this and just give this a little bit of a sprinkle over each one you know what I mean don't forget this is like a fleshy type it's it's just fleshy ain't no fleshy type that's what it is it's a fleshy meat you know what I mean for those you guys that eat shrimp you know that so listen it will take a little bit of salt you know what I mean without worrying about it now I'm going to come with you know my fresh black crack first thing I'm going to do is I'm going to start off by taking my crab meat right this is lump crab meat you know what I mean it depends on how many of these you use you know what I mean uh I'm probably going to use about 80% of this right here right don't forget the full ingredient list with the measurements is on my website right so we move that down there like now I'm going to go with a little minced garlic I know some of y'all want to ask me right now you like AB what happened to your your your garlic press I'm just trying to get rid of this as you guys can see look we almost there folks and I get back to doing me now I'm getting ready to add my cream cheese right now usually I use about 2 O this used to be eight cut it in half now we got four then we do half right real simple oh and you know what I got to make sure I say this so when you got to download that recipe you we want this to be room temperature folks you guys know that we don't like to like beat up the crab meat right cuz if we beat the crab meat up it get smaller but that's okay now I'm going to take a fork I got my whis but because I put the cream cheese in here I don't want it to all get in there and I got to keep clearing it out right so we just keep it old school remember I'm room temperature so you see how that's working like that you see that and we just work this back and forth this is what you want you don't want them big lumps but you can best believe that everything here got a little bit of garlic you know what I mean uh I haven't even hit it with my seasoning yet right but look at that right there that's what you want and you know it's got a whole lot it the thing is really basically crab meat now remember we got this right here we going to go ahead and just I like to do everything in increments yeah just a little bit at a time right just want to get it mixed up and this helps that crab meat you know break up right it's almost like a tuna right let me just add the rest of this right here this right here gives it a little color helps hold and bind everything together cuz I know if I put a egg in here y'all have a fit right now especially my people that don't like that egg not for real though you don't really put no egg in this no way this is really just like a binder right now I'm looking at it if you need a little bit more you can I gave you guys the base oh and one more thing I wanted to tell you remember I put that uh I didn't I put 80% of the crab in there I decided to go ahead and just do it all you know why cuz I goe and put some of this in the oven too heat it up brown it up and I use saltine crackers right now speaking of saltin crackers now you know we could take these right crumble these up and that' be the same thing as breadcrumbs right hey you can use anything like that you can Hey listen if I wanted to change the color I could have did Rich talk to me down in the comment section below which would you do rich or old school you know Premium Saltines you see this right here those of you guys know I know it's a few I'm going to say it's you know tens of thousands of people out there that do know if you ain't got this is right now here go the real level up folks this right here this that premium when I say the premium I mean that premium this is bacon sea salt hey and check this out not that it it depends on if it makes a difference to you this is vegan now I'm going to show you what it look like I can tell you this once you open this pouch that's it smells Divine but you see that right there look at that right there and if you didn't know these are all the things that I really really cook with you know what I mean but I give you guys options if you don't have that you can use Creo kick cuz most of the work got that right if you don't have Creo kick any Creo seasoning you can you know get your hands on you know what I mean but I just sprinkle a little bit of this in here like this just to wake this up and I like the fact that it got the color ooh it's got like a smoky smell to it too you know what I mean but that was enough for this now we move this around and now we getting ready to form this into like some sort of like ball and then we just going to lay this on the top I don't want to pack this or nothing like that but I'm going to go ahead and start with this one right here look this is what we do right here we take that remember we worried about the tail keep falling all over and all that kind of stuff now we got a place for the tail to kick it you know what I mean uh not big in the everything looking good so I want to make sure that we got it right just like you see all right this will be the last one I think y'all got it if not you know what I would love for y'all to keep going back and Rewind it and watching it you know what I mean but now you guys got it look I'm not going to bore you I'm going to go ahead and get the rest of these we going to get in this oven and we going to be done this is what it look like you guys see it don't forget it's on my website you guys get to see it in different stages also right I'm going to put this in here we at 455 but in you know it's going to say 450 I didn't want to just restart it 5° ain't going to make a break me right 5 to8 minutes and I'm going stay right here I'm going talk to everybody behind the camera and have a good time but I want to keep my eye on that so that these come out right we don't want to overcook the shrimp so you stick this in just like this close this up and then I'mma hit everybody all y'all got them Echoes In in your house Alexa set a timer for 8 minutes okay folks look it's been about 12 minutes right I'm going go ahead and take it pull it out and I want you guys to take a look at that right there that's what you want see it's got like a little bit of brown on the top right there that tells you to put that that heat on there I can look at my shrimp see that my shrimp is cooked okay so here you go folks I'm going to take this lemon right here I can see look the one I did cut would have a seed in it right um I'm going go with this one right here you know what I mean we just put a little lemon on it like that and you see this right here folks I'm going to devour that cheers y'all hey before I dig it down like that listen I'mma go ahead and pause cuz what I'm about to say is might not be the best right but I'm going to put this whole thing in my mouth I got to say it again pause cheers I don't know you know what what can I say look crab stuff and it's nice and refreshing when you hit it with a splash so that's you know like a limit W or something like that hey super easy to make you know I mean when I'm making videos I want you guys to keep in mind that you know I'm trying to make them so they easy to follow but they fast enough to keep everybody's attention but listen when you're in the kitchen and you making these recipes you know what I mean maybe you have to make it one time just to get familiar with it but outside of that after that you just run through it this right here is very very you know easy to make don't forget it's on my website smoking the grilling withth a.com at wab.com for the printable recipe and other recipes like this and many many more now with that being said listen if you're new to my channel you know what to do don't forget to like subscribe and tell everybody out here there's a channel out here that's simplifying these recipes and taking a mystery out of cooking and you know what I usually grab these and walk off and all that kind of stuff but I got people in line behind this camera they ready to eat so guess what folks I'm out peace [Music]