Carole's Crab Rangoon Cups |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
I was amazed to see all the Crab Rangoon recipes on zaar and I didn't find these - they are a little different but amazing! ;) We have made these quite a few times and changed them a bit - so as to be able to taste different varieties. They all have been wonderful! :) was were the original recipe was found. I happen to like the apricot and seedless raspberry preserves the best - just personal preference. LOL Ingredients:
vegetable oil cooking spray |
6 ounces crabmeat, drained and picked over |
4 ounces neufchatel cheese or 4 ounces low-fat cream cheese, softened |
2 green onions, thinly sliced (about 1/4 cup) |
1/4 cup light mayonnaise |
1 (10 ounce) package pepperidge farm puff pastry shells |
3/4 cup cherry preserves or 3/4 cup apricot preserves or 3/4 cup raspberry preserves |
3/4 teaspoon red pepper flakes (more if you like, not too much as it will overpower the dish) |
2 teaspoons vinegar |
1/4 cup pistachio nut, ground |
Directions:
1. Heat the oven to 400°F & spray a 1-quart shallow baking dish with the cooking spray.
2. Stir the crabmeat, cheese, onions and mayonnaise in a medium bowl.
3. Spoon the crab mixture into the baking dish.
4. Place the pastry shells onto a baking sheet.
5. Bake the crab mixture and the pastry shells for 15 minutes or until the pastry shells are golden.
6. Heat the preserves, vinegar, & red pepper flakes in a 1-quart saucepan over low heat until the mixture is warm, stirring occasionally.
7. Cool and remove the tops of the pastry shells according to the package directions.
8. Spoon the crab mixture into the pastry shells.
9. Stand the tops of the pastry shells on end in the crab mixture.
10. Top each filled pastry shell with 2 tablespoons preserve mixture and 2 teaspoons pistachio nuts.
11. Serve warm and enjoy!
|
|