Tropical Crab Rangoons

Leslie Bernardi

By
@SouthernBelle77

this recipe takes a new twist on the original crab rangoons...my family cant get enough of these yummy appetizers!


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Ingredients

1 can(s)
pillsbury pizza crust
8 oz
cream cheese, room temperature
1/4 c
mayonnaise
1/2 c
dijon mustard
1/4 tsp
garlic salt
8 oz
sliced water chestnuts, drained and coarsely chopped
6 oz
can lump crabmeat, drained
1/4 c
pineapple ice cream topping
2 c
shredded monterey jack cheese
4
medium green onions, chopped

Directions Step-By-Step

1
Heat oven 400 degrees. Spray lg cookie sheet with non-stick cooking spray. Unroll dough onto cookie sheet, press dough into 17x12 in. rectangle. Bake 7-9 minutes.
2
Meanwhile, in large bowl, beat cream cheese, mayonnaise, mustard and garlic salt until smooth.Stir in waterchestnuts and crabmeat.
3
Spread crabmeat mixture over partially baked crust withn 1 inch of edge. Spoon small spoonfuls of pineapple topping evenly over crabmeat mixture; spread evenly. Top with cheese and sprinkle with onions. Bake 12-15 minutes until cheese is melted and golden brown

About this Recipe

Course/Dish: Seafood Appetizers
Other Tag: Quick & Easy