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


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
medium green onions, chopped

How to Make Tropical Crab Rangoons


  • 1Heat 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.
  • 2Meanwhile, in large bowl, beat cream cheese, mayonnaise, mustard and garlic salt until smooth.Stir in waterchestnuts and crabmeat.
  • 3Spread 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

Printable Recipe Card

About Tropical Crab Rangoons

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