Crab Stuffed Bacon Cups

Crab Stuffed Bacon Cups

Ingredients:

1 lb Bacon,cut into 4ths

1 lb lump Crabmeat

8 ounces Cream cheese, softened 

1 cup Shredded Cheddar Cheese, sharp 

2 tsp Old Bay 

Salt and Pepper - To taste

1 tsp Dijon Mustard

Directions:

Pre-heat your oven to 425 degrees

Prepare your muffin/cupcake 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.

Crab Stuffed Zucchini Boats

 Crab Stuffed Zucchini Boats

Ingredients:

4 Zucchini, ends trimmed

1 Tbsp. unsalted butter

1/2 onion, finely chopped

1/2 yellow bell pepper, finely chopped

1 pound crab meat

1 tsp. smoked paprika

pepper to taste

1/4 cup white cooking wine

1 cup Panko bread crumbs

1/4 cup mayonnaise

1/2 cup shredded parmesan cheese

Directions:

Preheat oven to 350 degrees.

Slice the zucchini in half the long way, and scoop out the flesh leaving about 1/2-inch thick skins.  Place on a baking sheet.

Melt 1 Tbsp. butter in a skillet over medium heat; cook and stir onion and bell pepper until the onion is translucent (about 5 minutes).  Gently stir in the crabmeat, and cook for about 5 more minutes (until crab meat is hot).  Season the crab mixture with paprika and pepper.

Place the crab mixture into a mixing bowl, and lightly stir in panko bread crumbs, mayonnaise, and white wine.  Add a bit more mayonnaise to help the mixture hold together, if needed.  Spoon the filling into the prepared zucchini boats, and top each with ~ 2 Tbsp. parmesan cheese.

Bake in preheated oven until the cheese melts and the filling is hot (~15-20 minutes).