Torn on pizza or Chinese food? Why not both? My husband and close friends know that’s the answer I give when torn between two options. And this tempting crab rangoon pizza recipe combines the best of both worlds!
What is Crab Rangoon?
Crab rangoon wontons is a popular appetizer found at many Chinese and Thai restaurants. It’s rich and creamy inside with tender crab, bundled in a crisp wonton wrapper.
What’s not to love?
Building a Crab Rangoon Pizza Recipe
Making pizza at home is SO fun because you can customize it to your tastebuds! This pizza has gooey melty cheese, tender crab, and deliciously sweet chili sauce. You’ll be licking your fingers (and plate!) with this recipe!
To cut time, I like to use store-bought pizza dough. You can use premade crust or premade dough to bake at home. If you’re using the dough, make sure to bake it without the toppings first so you don’t end up with a raw crust and overcooked toppings.
Also, if you’d like a break from seafood, you can also swap out the crab for shredded chicken and it’s just as good!
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Crab Rangoon Pizza Recipe
Ingredients
Ingredients
- Premade pizza dough
- 1 cup mozzarella cheese shredded
Crab Rangoon Pizza Filling
- 8 ounces whipped cream cheese*
- ¼ cup sweet chili sauce
- 3 tablespoons sour cream
- 3 tablespoons Japanese mayo
- 1 tablespoon lemon juice
- 2 tablespoons light soy sauce
- 12 oz canned or imitation crab meat pat dry & flaked into bite-size pieces
- 4 green onions thinly sliced
Instructions
- Prepare pizza dough according to its packaging.
- Pre-heat oven at 400° F.
- In a large bowl, combine all the pizza filling ingredients, reserving some of the green onions for topping.
- Scoop the filling onto the premade pizza in an even layer then top with mozzarella cheese. Bake for 15 minutes or until the cheese is bubbly and golden.
- Remove pizza from the oven then sprinkle on remaining green onions. Slice the pizza before enjoying!
Notes
- Mozzarella Cheese: I HIGHLY recommend shredding your own cheese, especially if you want your pizza melty and gooey. Pre-shredded cheese is coated with a powder to prevent the cheese from clumping in the packaging and doesn't melt together as well. To make grating easy, pop the block of cheese in the freezer for a few minutes before you grate. Cold cheese is easier to grate than warm cheese!
- Cream Cheese: I prefer using whipped cream cheese because it doesn't need to be brought to room temperature for smooth mixing. If you only have regular cream cheese, I recommend allowing it to soften first so it mixes smoothly with the rest of the ingredients.
- Japanese Mayo: I highly recommend using Japanese mayo because it adds extra creaminess and a subtle tang. You can easily find Japanese mayo at local Asian and Japanese markets.
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Nutrition
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who loves cooking up a delicious storm in the kitchen - and of course eating! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal made with love, for the people you love - no matter your skill level & without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
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