Cheese and Crab Cups

(9)
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  • 25 min prep time
  • 50 min total time
  • 9 ingredients
  • 24 servings

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)

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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