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
- Heat the oven to 400F & spray a 1-quart shallow baking dish with the cooking spray.
- Stir the crabmeat, cheese, onions and mayonnaise in a medium bowl.
- Spoon the crab mixture into the baking dish.
- Place the pastry shells onto a baking sheet.
- Bake the crab mixture and the pastry shells for 15 minutes or until the pastry shells are golden.
- Heat the preserves, vinegar, & red pepper flakes in a 1-quart saucepan over low heat until the mixture is warm, stirring occasionally.
- Cool and remove the "tops" of the pastry shells according to the package directions.
- Spoon the crab mixture into the pastry shells.
- Stand the "tops" of the pastry shells on end in the crab mixture.
- Top each filled pastry shell with 2 tablespoons preserve mixture and 2 teaspoons pistachio nuts.
- 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)