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+ servings

Crab Stuffed Bacon Cups

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 6 sevings


  • 1 lb bacon
  • 1 lb lump crabmeat
  • 1 (8oz) block cream cheese softened
  • 1 1/4 cup sharp cheddar cheese grated
  • 2 tsp Old Bay Seasoning
  • 1 1/2 tsp mustard powder
  • 1 stalk celery very finely chopped


  • 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.
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