Crab Stuffed Bacon Cups

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1 lb bacon

1 lb lump crabmeat

1 block (8 oz) cream cheese, 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


1. Pre-heat oven to 425 degrees.

2. 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.

3. In a small bowl add your crab, cream cheese, 1 C shredded cheddar cheese, old bay, mustard and celery.

Bon Appetit!

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