Tropical Crab Rangoons

Leslie Bernardi


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


★★★★★ 1 vote



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  • 1 can(s)
    pillsbury pizza crust
  • 8 oz
    cream cheese, room temperature
  • 1/4 c
  • 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

How to Make Tropical Crab Rangoons


  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

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About Tropical Crab Rangoons

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

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