• Prep Time: 25 minutes
  • Cooking Time: 12 minutes
  • Serves: 18

Crab Rangoon Crescent Cups

  • Recipe Submitted by on

 Ingredients List

  • 1 package Pillsbury Crescent rolls (regular size)
  • 4 oz cream cheese, softened
  • ¼ cup mayonnaise
  • 1½ teaspoons lemon juice
  • ½ teaspoon Worcestershire sauce
  • 1 green onion, finely sliced
  • 1 can (6oz) crab meat, drained
  • 1 clove garlic
  • ½ cup & ⅓ cup mozzarella cheese (divided)

 Directions

Preheat oven to 375 degrees.
In a small bowl combine cream cheese, mayonnaise, lemon juice, Worcestershire sauce, green onion, garlic and ½ 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 ⅓ cup cheese.
Bake 12 minutes. Allow to cool 5 minutes before removing from pan.

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