Crab Dip Stuffed Bacon Cups Recipe 445

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



Crab Dip Stuffed Bacon Cups Recipe - (4.4/5) image

Provided by TrayH

Number Of Ingredients 8

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.

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.

CREAMY CRAB AND BACON PHYLLO CUPS



Creamy Crab and Bacon Phyllo Cups image

Let these creamy, crab-filled beauties take your holiday spread from basic buffet to cocktail soirée!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 15

Number Of Ingredients 11

2 packages (1.9 oz each) phyllo cups (30 shells total)
2 slices bacon, coarsely chopped
1/2 cup finely chopped white mushrooms
1/2 cup finely chopped sweet onion
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1 can (6 oz) lump crabmeat, drained and picked over
4 oz cream cheese (from 8-oz package), softened
2 cups chopped baby spinach
1/2 cup shredded Parmesan cheese
1 teaspoon lemon juice
1 tablespoon finely chopped thyme leaves

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.

Nutrition Facts : Calories 170, Carbohydrate 6 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 0 g, TransFat 0 g

FESTIVE PHYLLO CRAB CUPS



Festive Phyllo Crab Cups image

Harried holiday cooks will appreciate a 15-minute recipe that features refreshing crab salad in crunchy cups.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 30

Number Of Ingredients 14

2 cans (6 oz each) lump crabmeat, drained, flaked
1/4 cup mayonnaise or salad dressing
1/4 cup sour cream
3 tablespoons finely chopped celery
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh dill weed
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper sauce
2 packages (2.1 oz each) frozen mini phyllo shells (15 shells each)
Additional fresh dill weed sprigs, if desired
Fresh lemon slices, cut into quarters, if desired

Steps:

  • In medium bowl, stir together all ingredients except phyllo shells, additional dill weed and lemon slices until well mixed. Cover; refrigerate until ready to serve.
  • Spoon about 1 rounded tablespoon crab mixture into each phyllo shell. Garnish each with dill weed sprig and lemon slices. Serve immediately.

Nutrition Facts : Calories 45, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 75 mg, Sugar 0 g, TransFat 0 g

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