Carole's Crab Rangoon Cups

• 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)
• 14 cup light mayonnaise
• 1 (10 ounce) packagepepperidge farm puff pastry shells
• 34 cup cherry preserves or 34 cup apricot preserves or 34 cup raspberry preserves
• 34 teaspoon red pepper flakes (more if you like, not too much as it will overpower the dish)
• 2 teaspoons vinegar
• 14 cup pistachio nut, ground

1. Heat the oven to 400F & 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!

vegetable oil cooking spray, crabmeat, cheese, green onions, light mayonnaise, pastry shells, cherry preserves, red pepper, vinegar, pistachio nut

Taken from www.food.com/recipe/caroles-crab-rangoon-cups-402332 (may not work)