Geronimo, I did the whole process at 225. I made the seafood cheese from Velveeta and crab meat. What I had left over I just used as a chip dip. Be sure and pour the grease out of the bacon. I made them for Thanksgiving. They were a big hit.
bacon shrimp and scallop cups - Page 2
post #21 of 23
12/21/12 at 3:54pm
SmokingMeatForums.com Top Picks
post #22 of 23
3/22/13 at 12:19pm
- 25,384 Posts. Joined 9/2009
- Location: Macungie, PA
- Points: 3573
- Select All Posts By This User
This is one Pup I trust---Knows what good is!!!!