Carole's Crab Rangoon Cups

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 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)
• 1/4 cup light mayonnaise
• 1 (10 ounce) package pepperidge farm puff pastry shells
• 3/4 cup cherry preserves or 3/4 cup apricot preserves or 3/4 cup raspberry preserves
• 3/4 teaspoon red pepper flakes (more if you like, not too much as it will overpower the dish)
• 2 teaspoons vinegar
• 1/4 cup pistachio nut, ground

Recipe

• 1 heat the oven to 400°f & spray a 1-quart shallow baking dish with the cooking spray.
• 2 stir the crabmeat, cheese, onions and mayonnaise in a medium bowl.
• 3 spoon the crab mixture into the baking dish.
• 4 place the pastry shells onto a baking sheet.
• 5 bake the crab mixture and the pastry shells for 15 minutes or until the pastry shells are golden.
• 6 heat the preserves, vinegar, & red pepper flakes in a 1-quart saucepan over low heat until the mixture is warm, stirring occasionally.
• 7 cool and remove the "tops" of the pastry shells according to the package directions.
• 8 spoon the crab mixture into the pastry shells.
• 9 stand the "tops" of the pastry shells on end in the crab mixture.
• 10 top each filled pastry shell with 2 tablespoons preserve mixture and 2 teaspoons pistachio nuts.
• 11 serve warm and enjoy!