Home
Magazines & Cookbooks Newsletters Pillsbury Store
Recipes Products Bake-Off Contest Doughboy Fun Coupons Community My Pillsbury
Home> Recipes> Tropical Crab Rangoon Appetizers

Tropical Crab Rangoon Appetizers

Tropical Crab Rangoon Appetizers
Share this RecipeShare this Recipe
Watch the How-To Video
You must be logged in to add this to your Recipe Box
Log In / Register
No thanks
You must be logged in to add this to your Grocery List
Log In / Register
No thanks

Top a refrigerated pizza crust with crab, pineapple and other classic flavors to give your guests a taste of the tropics.

Prep Time:
20 Min
Total Time:
40 Min
Makes:
12 servings
Pillsbury Bake-Off
Jasmine Buliga
Braintree, MA
Bake-Off® Contest 43, 2008
You must be logged in to rate a recipe
Log In / Register
No thanks
full starfull starfull starfull starhalf star
(43)
Rate It
(12)
Review It
Would you make it again?  yes | no
100% of people say yes.
You must be logged in to recommend a recipe
Log In / Register
No thanks

You may also enjoy:

Mango, Prosciutto and Goat Cheese Appetizer Pizza
Mango, Prosciutto and Goat Cheese...
Tiny Ham and Pineapple Pot Pies
Tiny Ham and Pineapple Pot Pies
Cheese and Crab Cups
Cheese and Crab Cups
INGREDIENTS
1can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1package (8 oz) cream cheese, softened
1/4cup mayonnaise or salad dressing
1/2teaspoon Chinese hot mustard, if desired
1/4teaspoon garlic salt
1can (8 oz) sliced water chestnuts, drained, coarsely chopped
1can (6 oz) lump crabmeat, drained
1/4cup SMUCKER'S® Pineapple Ice Cream Topping
2cups shredded Monterey Jack cheese (8 oz)
4medium green onions, chopped (1/4 cup)
DIRECTIONS
1.Heat oven to 400°F. Spray large cookie sheet or 16-inch pizza pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 17x12-inch rectangle. Bake 7 to 9 minutes or just until crust is light golden brown.
2.Meanwhile, in large bowl, beat cream cheese, mayonnaise, mustard and garlic salt with electric mixer on medium speed until smooth. Stir in water chestnuts and crabmeat, being careful to break up crabmeat as little as possible.
3.Spread crabmeat mixture over partially baked crust to within 1 inch of edges. Spoon small spoonfuls of pineapple topping evenly over crabmeat mixture; spread evenly. Sprinkle with Monterey Jack cheese and onions.
4.Bake 12 to 15 minutes longer or until cheese is bubbly and crust is golden brown. Cool 5 to 10 minutes before cutting.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

Smucker's and Smucker's Toppings are registered trademarks of The J.M. Smucker Company
®Crisco is a trademark of The J.M. Smucker Company

To learn more about Pillsbury baking products, visit PillsburyBaking.com

Bake-Off is a registered trademark of General Mills © 2009
Portions of content provided by Pillsbury Store powered by Cooking.com
Visit Pillsbury Canada at EverydayCelebrations.ca / Visitez Pillsbury Canada a CelebrerLeQuotidien.ca

Easy Recipes at Tablespoon.com

Contact Us | Privacy Policy | Terms of Use | Community Agreement | Site Map | Add Pillsbury RSS Add Pillsbury RSS