Ingredients:

  • 1 lb beef cocktail franks
  • 12 oz thick-cut bacon, cut into thirds
  • 0.5 cup light brown sugar
  • 1 tsp smoked paprika
  • 12 oz lump crab meat, drained
  • 8 oz cream cheese, softened
  • 24 won ton wrappers
  • 2 tbsp green onions, thinly sliced
  • 1 tsp Worcestershire sauce
  • 10 oz large Queen olives, pitted
  • 0.5 cup sharp cheddar cheese, shredded
  • 0.25 cup cream cheese
  • 2 tbsp diced pimentos, drained

Instructions:

  1. Preheat oven to 375°F (190°C). Press won ton wrappers into a mini muffin tin and lightly spray with oil. Bake for 5–7 minutes until honey-gold.
  2. Wrap each beef cocktail frank in a piece of bacon and secure with a toothpick.
  3. Dredge the bacon-wrapped smokies in a mixture of brown sugar and smoked paprika, pressing firmly to ensure the sugar adheres.
  4. In a bowl, fold the drained lump crab meat into the softened cream cheese, green onions, and Worcestershire sauce.
  5. Prepare the olive filling by mixing shredded cheddar, cream cheese, and diced pimentos. Pipe the mixture into the hollowed Queen olives.
  6. Place bacon-wrapped smokies on a wire rack set over a baking sheet. Bake for 15–20 minutes until bacon is crisp and sugar is glazed.
  7. Fill the pre-baked won ton shells with the crab mixture and return to the oven for 5 minutes until the filling is bubbly.