Crab Stuffed Bacon Cups
(Makes 12 standard or 24 minis.)
Really good for a meal, or as an appetizer!!
Super easy too.
1 lb Bacon
1 lb lump Crabmeat
1 block (8 oz) Cream cheese,Ingredients: softened
1 1/4 C Sharp Cheddar Cheese, grated
2 tsp Old Bay
1 1/2 tsp mustard powder
1 stalk celery, very finely chopped
Pre-heat oven to 425 degrees
Cut bacon in 1/3s for regular cupcake tins, or into 1/4 for minis
Lay bacon in tins, criss crossing, to cover the cup.
In a small bowl add your crab, cream cheese, 1 C shredded cheddar cheese, Old Bay, mustard and celery.
Mix until thoroughly combined. (hands work great for this.
Divide crab mixture into 12 even meatballs (24 for minis)
Place the mixture in the bacon cups, pushing down into the cup to fill it.
Top with the remaining 1/4 C Grated Cheddar cheese
Bake for 20-25 minutes, until the cheese has is melted and the bacon is cooked.
Hint: I like to cook the bacon for a short time first but only long enough for it to start to turn so it will still be easy to line the cups with.
Let cool in pan about 5 minutes, then use a knife and run along the inside of the cup to loosen from the pan.
Set on paper towels to drain. I put mine on a broiler pan covered with paper towels to help drain the grease.