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Crab Rangoon Cups

1 package Pillsbury Crescent rolls (regular size)
4 oz cream cheese, softened
1/4 cup mayonnaise
1 1/2 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1 green onion, finely sliced
1/2 lb. crab meat, drained
2 cloves garlic
1/2 cup & 1/3 cup mozzarella cheese (divided)

Preheat oven to 375 degrees.
In a small bowl combine cream cheese, mayonnaise, lemon juice, Worcestershire sauce, green onion, garlic and 1/2 cup mozzarella cheese.
Gently fold in crab meat and set aside.
Open crescent rolls, pinch seams together and cut into 18 even squares.
Place crescent squares in a mini muffin pan and gently press into the cups.
Divide filling between wells.
Top with remaining 1/3 cup of cheese.
Bake 12 minutes. Allow to cool 5 minutes before removing from pan.

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