tropical crab rangoons

Name: Tropical Crab Rangoons
Ingredients: 1 can(s) pillsbury pizza crust; 8 ounce(s) cream cheese, room temperature; 1/4 cup(s) mayonnaise; 1/2 cup(s) dijon mustard; 1/4 teaspoon(s) garlic salt; 8 ounce(s) sliced water chestnuts, drained and coarsely chopped; 6 ounce(s) can lump crabmeat, drained; 1/4 cup(s) pineapple ice cream topping; 2 cup(s) shredded monterey jack cheese; 4 - medium green onions, chopped

(1 RATING)

74 Pinches 1 Photo

Leslie Bernardi

Pascagoula, MS

Updated on Jan 16, 2011

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 pillsbury pizza crust
8 ounces cream cheese, room temperature
1/4 cup mayonnaise
1/2 cup dijon mustard
1/4 teaspoon garlic salt
8 ounces sliced water chestnuts, drained and coarsely chopped
6 ounces can lump crabmeat, drained
1/4 cup pineapple ice cream topping
2 cups shredded monterey jack cheese
4 - medium green onions, chopped

How To Make tropical crab rangoons

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.

Step 2

Meanwhile, in large bowl, beat cream cheese, mayonnaise, mustard and garlic salt until smooth.Stir in waterchestnuts and crabmeat.
Step 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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