1/2
cup garlic-and-herbs spreadable cheese (from 4-oz container)
3/4
cup shredded Cheddar cheese (3 oz)
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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.
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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.
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