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.

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Servings 24

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( 9 ) Ratings

9 Ratings

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ingredients 9
Prep Time 25 min
Total Time 50 min

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)

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Directions

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

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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.

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;