Pre-heat oven to 425 degrees.

Cut bacon into thirds for regular cupcake tins, or into quarters for minis.

Lay bacon in tins, criss crossing, to cover the cup.

In a small bowl add your crab, cream cheese, 1 cup shredded cheddar cheese, old bay, mustard and celery. Mix until thoroughly combined.

Divide crab mixture into 12 even meatballs (24 for minis) and place the mixture in the bacon cups, pushing down into the cup to fill it.

Top with the remaining 1/4 cup grated cheddar cheese. Bake for 20-25 minutes, until the cheese has is melted and the bacon is cooked.

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.