Cheese and Crab Cups

Tasty little crust cups hold a baked mixture of crabmeat, dill and lemon for appetizers that are as pretty as they are luscious.

(9)
(0)
Save and Share
  • prep time 25 min
  • total time 50 min
  • ingredients 9
  • servings 24
 

Ingredients

2
tablespoons cornmeal
1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1
package (6 oz) chopped pasteurized refrigerated lump crabmeat
1
tablespoon finely chopped red onion
1
tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/2
teaspoon lemon peel
2
teaspoons lemon juice
1/2
cup garlic-and-herbs spreadable cheese (from 4-oz container)
3/4
cup shredded Cheddar cheese (3 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. 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.
  • 2 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.
  • 3 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; serve warm or cold.
  • 1 Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. 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.
  • 2 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.
  • 3 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; serve warm or cold.

EXPERT TIPS

toggle

Expert Tips

Refrigerate any remaining crab cups within 2 hours of baking.

For a pretty presentation, serve these cups on a bed of fresh dill weed or Boston lettuce.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Miniature Crab Cup
Calories
80
(
Calories from Fat
30),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
170mg
170%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.