• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Cheese and Crab Cups

  • 8servings
  • 35minutes
  • 73calories

Add to MenuAdd to Calendar

Source: cheese.food.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons cornmeal

  2. 1 (13 7/8 ounce) can pillsbury refrigerated prepared pizza crust

  3. 1 (6 ounce) package chopped pasteurized refrigerated lump crabmeat

  4. 1 tablespoon finely chopped red onion

  5. 1 tablespoon chopped fresh dill weed or 1 dried dill weed

  6. 1/2 teaspoon lemon peel

  7. 2 teaspoons lemon juice

  8. 1/2 cup garlic & herb spreadable cheese (from 4 oz container)

  9. 3/4 cup shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F; spray 24 mini muffin cups with cooking spray.

  2. Sprinkle cornmeal on work surface. Roll or press dough into 18x12 inch rectangle. Cut into 24 (3x3 inch) squares. Place 1 square in each muffin cup.

  3. In medium bowl, mix crabmeat, onion, dill, lemon peel, lemon juice, spreadable cheese and 1/2 cup of the shredded cheese until well mixed. Spoon 1 tablespoon crabmeat mixture into each dough-lined cup.

  4. Bake 15 to 18 minutes or until edges just begin to brown. Sprinkle tops with remaining 1/4 cup shredded cheese. Bake about 2 minutes longer or until cheese is just melted. Immediately remove from muffin cups.

  5. Serve warm or cold.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback