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Submitted by RedSoxsNation 33fan
"These are great for Girls Hang Out Night.The recipe calls for prepared pizza crust. When I made it with the pizza dough, if you don't cook it, the dough is "doughy" and if you cook the dough the stuffing gets dried out. I tried it the second time with crescents instead and it was much much better."
photo by SharonChen 
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
24 cups
- Serves:
- 8-10
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ingredients
- 2 tablespoons cornmeal
- 1 (13 7/8 ounce) can pillsbury refrigerated prepared pizza crust
- 1 (6 ounce) package chopped pasteurized refrigerated lump crabmeat
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh dill weed or 1 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
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directions
- 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.
- 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.
- 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.
Questions & Replies
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Reviews
-
Update Dec 11/08: Just wanted to add that these freeze very well. I thawed for about 1/2 hour then popped in the oven at 400F for about 10-12 min.// What a great little appetizer! Delicious! I had a heck of a time rolling the blasted crescent rolls though - urgh! I saw Michael Smith (Chef at Large on Food Network) do a similar recipe and he used wonton wrappers. Next time I shall try that. Really great recipe though, I shall make for my Xmas get together.Made for My 3 Chefs.
mums the word
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RECIPE SUBMITTED BY
RedSoxsNation 33fan
Brookline, 69
- 10 Recipes
- 3 Tweaks
<p>I live in a small town in Massachuesetts. I was born in a small town in Vermont, raised in a small town in New Hampshire. I moved to the city during my twenties, that was a culture change. Now I'm happy to be back in a small town. <br /><br />I'm all about New England. I'm always looking for a good recipe to cook or bake. Comfort food during the long cold winters and clambakes items for the summer. I work as a function manager and am getting ideas from the chef who works here. The best advice she has given me has been, a recipe is just a guideline. You can add and subtract whatever you want. <br /><br />I have been able to find an awesome red sauce recipe from scratch sent to me via recipezaar member and fellow Red Soxs Fan! <br /><br />I learned how to cook out of pure self defense. As much as I love my mother, she can't cook. Unfortuantely my younger sister has obtained my mother's cooking skills. My father's mother who lived with us growing up couldn't cook either. She could bake. THAT she was good at. My mother would microwave EVERYTHING, including roast beef. Even to this day, Roast beef in the microwave for 15 minutes and its done. Its not exactly tasty. My grandmother would boil everything to the point of non-chewable. I refuse to use the microwave unless it is reheating something. The foodnetwork channel is my all time favorite channel. I love Paula Deen and Tyler Florence, although I wish his new show would stop making me dizzy with the camera shots moving so quickly around the set. <br /><br /><br />Its funny to go to parties and bring something that I made. Most of my friends are all married with children and are always impressed that I can cook. Especially my childihood friends who know exactly how my mother cooks. :-) <br />I've brought many items where I got the recipes for this website and have gotten others hooked on this website as well.</p>
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