Carole's Crab Rangoon Shells
Experience delicious Carole’s Crab Rangoon Shells made with Pepperidge Farm Puff Pastry Shells and creamy crabmeat filling. Perfectly golden and bursting with flavor!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pepperidgefarm.com.
Cooking tools:
- Oven
- Stove
- Baking dish
- Baking sheet
- Mixing bowl
- Saucepan
- Fork
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Can opener
Ingredients
- 1 can (about 6 ounces) refrigerated lump crabmeat, drained
- 4 ounces Neufchatel cheeseor light cream cheese, 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 apple cider vinegar
- 1/4 cup pistachios, chopped
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