Tropical Crab Rangoon Appetizers

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

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Servings 12

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( 59 ) Ratings

59 Ratings

5 Stars

4 Stars 10%

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Member Reviews ( 16 )

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Bake-Off® Contest 43, 2008

Jasmine Buliga

Braintree, Massachusetts

ingredients 10
Prep Time 20 min
Total Time 40 min

Ingredients

1: can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1: package (8 oz) cream cheese, softened

1/4: cup mayonnaise or salad dressing

1/2: teaspoon Chinese hot mustard, if desired

1/4: teaspoon garlic salt

1: can (8 oz) sliced water chestnuts, drained, coarsely chopped

1: can (6 oz) lump crabmeat, drained

1/4: cup pineapple ice cream topping

2: cups shredded Monterey Jack cheese (8 oz)

4: medium green onions, chopped (1/4 cup)

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 50mg; 50%;
Sodium: 480mg; 480%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 0g 0% Sugars 6g 6% ),
Protein: 11g; 11%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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rhroo

report Posted Mar. 17, 2012 1:03 PM

Made this a year ago for a party has been a constant request since! Very easy and everyone seems to enjoy! Can be a little pricey to make but worth it!

sandycandy

report Posted Feb. 8, 2011 8:31 AM

It was very good - made for super bowl party and brought the leftovers to work and they did not last long at all!!

kallochs

report Posted Jan. 7, 2011 7:34 AM

This recipe is fantastic! It was so easy to make too. I mixed the pineapple topping in with the cream cheese mixture so the sweetness of the pineapple was more evenly blended. I will definitely make this again!

CathyGS

report Posted Jan. 1, 2011 6:21 PM

Great recipe. We couldn't get the pineapple ice cream topping, so just used crushed pineapple. Also used shreadded Colby Jack cheese and it was great. Almost better after sitting for awhile. Will definitely make again. Tastes like crab rangoon from the Chinese restaurant.

barb from ohio

report Posted Dec. 23, 2009 7:18 PM

this was awesome..... was gobbled up before I could put on the ordurve table and return!!