Chinese Crab

Tropical Crab Rangoon Appetizers

Made: October 2, 2011

Ingredients:
- 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
- 1 package (8 oz) cream cheese, softened
- 1/4 cup mayonnaise or salad dressing
- 1/2 teaspoon Chinese hot mustard, if desired
- 1/4 teaspoon garlic salt
- 1 can (8 oz) sliced water chestnuts, drained, coarsely chopped
- 1 can (6 oz) lump crabmeat, drained
- 1/4 cup pineapple ice cream topping
- 2 cups shredded Monterey Jack cheese
- 4 medium green onions, chopped

Directions:
- Heat oven to 400°F
- Prep cooking sheet
- Unroll pizza crust dough on cookie sheet; press dough into 17x12-inch rectangle
- Bake 7 to 9 minutes or just until crust is light golden brown
- Meanwhile in large bowl, beat cream cheese, mayonnaise, mustard and garlic salt with electric mixer on medium speed until smooth
- Stir in water chestnuts and crabmeat, being careful to break up crabmeat as little as possible
- Spread crabmeat mixture over partially baked crust to within 1 inch of edges
- Spoon small spoonfuls of pineapple topping evenly over crabmeat mixture; spread evenly
- Sprinkle with Monterey Jack cheese and onions
- Bake 12 to 15 minutes longer or until cheese is bubbly and crust is golden brown
- Cool 5 to 10 minutes before cutting

I made mine a bit different. When I opened my pizza dough, it stuck to the sides and was uncooperative ... and then broke in 1,000 different pieces. So I ended up using crescent rolls instead. I still had some issues. I broke those trying to lay them out. Then I had the worse time getting them off the foil even though I lightly sprayed that (just in case).

Rob eats everything, but the ladies in the family do not. So I didn't use water chestnuts, pineapple ice cream topping or the green onions. And then I forgot to add the cheese. :x But it still came out super yummy and reminded me of the ones we get from the Chinese take out place, just deconstructed. :) I'm sure this would be a yummy crab dip as well.

(Recipe from: Pillsbury)