Crab Stuffed Bacon Cups Recipes

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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

CRAB STUFFED BACON CUPS



Crab Stuffed Bacon Cups image

Provided by My Keto Recipes

Time 40m

Number Of Ingredients 7

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)

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.

BACON WRAPPED CRAB STUFFED SHRIMP WITH LEMON BASIL CREAM



Bacon Wrapped Crab Stuffed Shrimp with Lemon Basil Cream image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 30

1 pound lump crabmeat, picked clean
1/2 butter crackers, crushed (recommended: Ritz)
3 scallions, tops and whites finely chopped
1/2 red bell pepper, finely chopped
1/4 cup mayonnaise
1 egg, beaten
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon table salt
Pinch cayenne pepper
16 large shrimp, peeled
16 slices bacon
2 lightly packed cups fresh basil
1 cup walnuts
1 cup freshly grated Parmesan
1 tablespoon minced fresh garlic
1 cup olive oil
1/4 cup fresh lemon juice
1 cup all-purpose flour
8 tablespoons butter
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon minced onion
1 teaspoon minced fresh garlic
1/4 cup dry white wine
1 cup heavy cream
3 tablespoons pesto (see recipe above)
1 teaspoon roux (see recipe above)

Steps:

  • Preheat the oven for 350 degrees F.
  • To make the crab stuffing: Combine the crab, crackers, scallions, pepper, mayonnaise, egg, Worcestershire sauce, mustard, lemon, and garlic. Season the stuffing with salt and pepper and mix well. Set the stuffing aside.
  • Using a paring knife, slice the shrimp down the backs and remove and discard the 'veins'. Deepen the incisions if necessary, then spoon stuffing into each shrimp. Wrap each stuffed shrimp with bacon and arrange them in a large baking dish.
  • To make the pesto: pulse the basil, walnuts, cheese, and garlic together in a food processor (or grind in a mortar) then gradually incorporate the oil. Adjust the seasoning with lemon juice and set aside.
  • To make the roux: Heat the butter in a saucepan over medium heat. Add the flour, and cook, stirring, until the mixture, although still pale, looks dryer and no longer smells raw, about 5 minutes. Remove the roux from the heat.
  • Transfer the shrimp to the oven and roast until the bacon begins to render and brown, about 10 minutes. Flip the shrimp and roast on the second side until the shrimp are opaque, 5 to 10 minutes more.
  • Meanwhile, make the lemon basil cream: Heat the oil and butter in a small skillet over medium heat. Add the onions and garlic and cook, stirring frequently, until the mixture is fragrant and golden, about 7 minutes. Add the wine and simmer for 5 minutes then add the cream. Simmer until the sauce has reduced by half. Add the lemon juice and pesto, then whisk in the roux a tablespoon at a time (use just enough to thicken the sauce). Keep the sauce warm over very low heat.
  • Arrange the shrimp on 4 warm plates and serve with lemon basil cream sauce on the side.

CREAMY CRAB AND BACON ENDIVE BOATS



Creamy Crab and Bacon Endive Boats image

Provided by Nancy Fuller

Categories     appetizer

Time 20m

Yield 20 servings

Number Of Ingredients 14

1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons capers, drained and roughly chopped
2 teaspoons Dijon mustard
2 tablespoons minced shallots
3 small inner stalks celery with leaves, finely chopped
1 lemon, zested and juiced (about 1 tablespoon juice)
Kosher salt
Freshly ground white pepper
1 pound lump cooked crabmeat
1/3 cup chopped fresh parsley, plus 1/2 cup fresh parsley leaves
1/3 cup chopped fresh tarragon
20 endive spears (3 to 4 endives)
4 strips cooked bacon, finely chopped

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)



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.

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