Recipe courtesy of Steven Raichlen Steven Raichlen shares his recipe of Pig Shooter prepared on the Big Green Egg.
Set the EGG for indirect cooking with a convEEGtor at 375°F/190°C.
Make the "shot glasses" by slicing the sausage crosswise into 1/4 inch (0.6 cm) thick rounds. Wrap each sausage snugly with 1/2 slice of bacon (forming a cup) and pin with a toothpick. Fill each cup with cream cheese, pepper jack cheese, crab, and scallions. Sprinkle with the Cajun seasoning.
Arrange the shots on the cooking grid and cook until the bacon is crisp and the filling is bubbling, about 15 to 20 minutes. Sprinkle with the remaining scallions, remove the toothpicks, and serve.
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