Cheese And Crab Cups - cooking recipe

Ingredients

2 tablespoons cornmeal
1 (13 7/8 ounce) can pillsbury refrigerated prepared pizza crust
1 (6 ounce) package chopped pasteurized refrigerated lump crabmeat
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh dill weed or 1 dried dill weed
1/2 teaspoon lemon peel
2 teaspoons lemon juice
1/2 cup garlic & herb spreadable cheese (from 4 oz container)
3/4 cup shredded cheddar cheese

Preparation

Heat oven to 375\u00b0F; spray 24 mini muffin cups with cooking spray.
Sprinkle cornmeal on work surface. Roll or press dough into 18x12 inch rectangle. Cut into 24 (3x3 inch) squares. Place 1 square in each muffin cup.
In medium bowl, mix crabmeat, onion, dill, lemon peel, lemon juice, spreadable cheese and 1/2 cup of the shredded cheese until well mixed. Spoon 1 tablespoon crabmeat mixture into each dough-lined cup.
Bake 15 to 18 minutes or until edges just begin to brown. Sprinkle tops with remaining 1/4 cup shredded cheese. Bake about 2 minutes longer or until cheese is just melted. Immediately remove from muffin cups.
Serve warm or cold.