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Source: Campbell's Recipes
Tagged With: 6 servings
Carole's Crab Rangoon Cups
Looking for something different to serve as an appetizer?  Try these scrumptious crab filled puff pastry shells topped with a cherry-vinegar sauce.  Yes, they're different, and really delicious! 
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Serves: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
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Vegetable cooking spray
1 can (about 6 ounces) refrigerated, pasteurized crabmeat, drained
4 ounces Neufchâtel cheese (1/3 less fat), softened
2 green onion, thinly sliced (about 1/4 cup)
1/4 cup light mayonnaise
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
3/4 cup cherry preserves
2 teaspoons vinegar
1/4 cup pistachio nuts, ground

Heat the oven to 400°F. Spray a 1-quart shallow baking dish with the cooking spray.
Stir the crabmeat, cheese, onions and mayonnaise in a medium bowl. Spoon the crab mixture into the baking dish. Place the pastry shells onto a baking sheet.
Bake the crab mixture and the pastry shells for 20 minutes or until the pastry shells are golden.
Heat the preserves and vinegar in a 1-quart saucepan over low heat until the mixture is warm, stirring occasionally.
Use a fork to remove the "tops" of the pastry shells and the soft pastry underneath. Divide the crab mixture evenly among the pastry shells. Stand the "tops" of the pastry shells on end in the crab mixture. Top each filled pastry shell with 2 tablespoons preserve mixture and 2 teaspoons pistachio nuts.

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