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In an effort to totally rebrand, I am moving my recipes from The Experimental Foodie to here. Take my advice, if you are wanting to start a blog get your niche from the start. It will save you a huge headache later on down the road when you figure out you really don’t like blogging about coupons but love fashion! With that being said, here is my AMAZING Crab Dip Stuffed Bacon Cups!

Crab Dip Stuffed Bacon Cups Part 2

One of my favorite recipes is my Crab Dip Stuffed Bacon Cups. You really can’t go wrong with this appetizer because it has crab and bacon. Who doesn’t love bacon? I for one love bacon, almost as much as I love fried chicken. Of course, it is bad for me too. Sigh, everything is always bad for you, it is totally unfair.

The good thing is these are small and you can eat at least two before the “this is totally going to my thighs this very second” thoughts kick in. They have this amazing creamy taste with huge lumps of fresh crabmeat, all wrapped up in crispy bacon. Throw on the melty cheese and you have an appetizer that will make people say “wow, invite her to more parties so we can have more of those delicious appetizers!” You don’t have to wait for a party though. I make these anytime because they are so good and I don’t get invited to many parties. So I use any excuse to make them! However, if you need an excuse to indulge then; “ You read this post all the way through, good job! You deserve some of these Crab Dip Stuffed Bacon Cups to celebrate!” Oh and you are so awesome you should make these cupcakes too. If you are looking for breakfast bacon ideas go HERE.”

Crab Dip Stuffed Bacon Cups- Recipe

Amazing Crab Dip Stuffed Bacon Cups

 

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Author: Bobbie Seacrist

Cuisine: Seafood

Serves: 18 to 24

Ingredients

• Bacon - 1 lb, cut into 4ths
• Crabmeat - 1 lb lump
• Cream cheese, softened - 8 ozs
• Shredded Cheddar Cheese, sharp - 1 cup for the dip and some reserved to sprinkle on top
• Old Bay - I used 2 tsp, but you can add to suit your taste.
• Salt and Pepper - To taste
• Mustard ( you can use dry or prepared mustard such as french’s or spicy brown mustard) - 1 tsp.

Instructions

1. Pre-heat your oven to 425 degrees
2. Prepare your muffin/cupcake pan by laying strips of bacon in until you have the cup completely covered. The beauty of this recipe is they don’t need to be perfect. In fact, it is better when they aren’t because it gives a unique look to your cups. ( if you like your bacon crispier you can fry it for 2 to 3 minutes on each side before placing in pan. Just let it cool before you handle it.)
3. In a small bowl add your crab, cream cheese, shredded cheddar cheese, old bay, salt and pepper, and mustard. Mix until thoroughly combined.
4. Using a round teaspoon or 1 inch cookie scooper, scoop your crab dip into the cups, making sure to push them down just a little so they completely fill the cup. Sprinkle with cheddar cheese.
5. Put your pan in the oven and bake for 25 to 30 minutes or until bacon is done and cheese is bubbly and brown on top.
6. Let them sit in the pan for 5 to 7 minutes to cool. When cooled, remove from the pan and place on dish with paper towels to drain. Serve immediately after draining.

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