Cheesy Crab Appetizers
Non-stick cooking spray
1 (11-oz ) can Pillsbury refrigerated prepared pizza thin crust
1 (6-oz) can lump crabmeat, drained
1 tablespoon finely chopped red onion
1 teaspoon 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
Freshly cracked black pepper
Chopped fresh parsley for garnishing
Preheat oven to 375°F;
Spray 12 muffin cups with cooking spray.
Sprinkle a little flour on a flat surface. Roll or press pizza dough into a rectangle. Cut into 12 even squares.
Place 1 square in each muffin cup.
In a medium mixing bowl, mix crabmeat, onion, dill, lemon peel, lemon juice, spreadable cheese and 1/2 cup of the shredded cheddar cheese until well mixed.
Spoon 1 tablespoon crabmeat mixture into each dough-lined cup.
Bake for 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 the crab appetizers from muffin cups and place onto a serving platter. Sprinkle with freshly cracked black pepper and garnish with parsley. Serve warm.