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.