Time: 30 min
From: Michelle Gregory
Ingredients:
1 can (13.8 ounce) Pillsbury refrigerated classic pizza crust
1 package (8 ounce) cream cheese, softened
¼ cup mayonnaise
½ teaspoon Chinese hot mustard
½ teaspoon garlic salt
1 can (8 ounce) sliced water chestnuts, drained, coarsely chopped
1 can (6 ounce) lump crabmeat, drained
1 jar (18 ounce) Pineapple/Apricot jam/preserves (reserve half for sauce)
2 cups (8 ounce) shredded Monterey Jack cheese
4-8 medium green onions, chopped (1/4-1/2 cup, depending upon your taste for onions)
Pinch of Cayenne Pepper
Directions:
Heat oven to 400 degrees F. Use large non-stick cookie sheet (approx. 13"x 17"). Spray lightly with cooking spray if you don't have a non-stick pan. Unroll pizza crust dough on cookie sheet; press dough into pan and bring dough up the edge of the pan. Bake 7-9 minutes or just until crust is a light golden brown.
Meanwhile, in a 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 much as possible.
Spread crabmeat mixture over partially baked crust to within 1 inch of edges. Spoon small amounts of Pineapple/Apricot topping evenly over crabmeat mixture; spread evenly and put on thinly so as to not make the taste too sweet. Sprinkle with Monterey Jack cheese and onions. Bake 12-15 minutes until cheese is bubbly and crust is dark golden. Cool 5-10 minutes before cutting. I cut the pieces into squares and triangles about 2"x 2" each.
Take the balance of the Pineapple/Apricot preserves and warm it on the stove to thin and add a pinch or more of Cayenne pepper to add a little bite.
Arrange the pieces of the appetizer on a plate with the preserves in the center with a little spoon or fork to add preserve to each bite if desired.
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