Description
Cheesy crab appetizers made in muffin tins.
Ingredients
Scale
- Non-stick cooking spray
- 1 (11-oz ) can Pillsbury refrigerated prepared pizza thin crust
- 1 (6-oz) can lump crabmeat, drained
- 1 tablespoon finely chopped red onion
- 1 teaspoon dried dill weed
- 1/2 teaspoon lemon peel
- 2 teaspoons lemon juice
- 1/2 cup garlic & herb spreadable cheese (from 4 oz container)
- 3/4 cup shredded cheddar cheese
- Freshly cracked black pepper
- Chopped fresh parsley for garnishing
Instructions
- Preheat oven to 375°F;
- Spray 12 muffin cups with cooking spray.
- Sprinkle a little flour on a flat surface. Roll or press pizza dough into a rectangle. Cut into 12 even squares.
- Place 1 square in each muffin cup.
- In a medium mixing bowl, mix crabmeat, onion, dill, lemon peel, lemon juice, spreadable cheese and 1/2 cup of the shredded cheddar cheese until well mixed.
- Spoon 1 tablespoon crabmeat mixture into each dough-lined cup.
- Bake for 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 the crab appetizers from muffin cups and place onto a serving platter. Sprinkle with freshly cracked black pepper and garnish with parsley. Serve warm.
Notes
This recipe can also be made in 24 mini muffin cups.
Recipe adapted from Food.com
Nutrition
- Serving Size: 1
- Calories: 222
- Sugar: 2.9g
- Sodium: 433mg
- Fat: 8.4g
- Saturated Fat: 3.2g
- Carbohydrates: 27.2g
- Fiber: 1g
- Protein: 9.6g
- Cholesterol: 26mg
