Crab Dip Stuffed Bacon Cups Recipe 445

CREAMY CRAB AND BACON ENDIVE BOATS

Steps:

• In a large bowl, combine the mayonnaise, sour cream, capers and mustard. Add the shallots, celery, lemon zest and juice, and stir. Season with salt and pepper. Gently fold in the crabmeat, the chopped parsley and the tarragon.
• Place the endive spears on a platter and spoon a heaping tablespoon of the crab mixture into the center of the leaves. Garnish with a sprinkle of chopped bacon.

CRAB DIP STUFFED BACON CUPS RECIPE - (4.4/5)

Steps:

• * Pre-heat oven to 425 degrees * Prepare your 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.) * In a small bowl add your crab, cream cheese, shredded cheddar cheese, old bay, salt and pepper, and mustard. * Mix until thoroughly combined. * 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. * 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. * 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.

CHILLED CRAB DIP RECIPE - (4.6/5)

Steps:

• Place the cream cheese in the bowl of a stand mixer and fit the mixer with a paddle attachment. Mix until creamy and add the sour cream, mayonnaise, garlic powder, lemon juice, hot sauce, jalapeño, red pepper, parsley, and green onions. Mix until combined. Remove the bowl from the stand mixer and gently fold in the crab. Serve (or refrigerate for up to 2 days).

PHYLLO CRAB CUPS

Steps:

• In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika. , Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown.

CREAMY CRAB AND BACON PHYLLO CUPS

Steps:

• Crisp phyllo cups as directed on package.
• In 10-inch skillet, cook bacon over medium heat 4 to 5 minutes or until crisp. Remove with slotted spoon; drain on paper towel-lined plate. Add mushrooms and onion to drippings in skillet; cook 3 to 4 minutes, stirring occasionally, until mushrooms and onion are soft and skillet is nearly dry.
• Add broth; cook 4 to 6 minutes or until most of liquid is absorbed. Add crabmeat and cream cheese; stir 1 to 2 minutes or until cream cheese melts. Stir in spinach until wilted and mixture is heated through. Stir Parmesan cheese into mixture; remove from heat, and stir in lemon juice.
• Scoop rounded teaspoons crab filling into phyllo cups; top with bacon and thyme.

CRAB STUFFED BACON CUPS

Steps:

• 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.