Crab Rangoon Pizza Recipe

Pulling rangoon pizza on baking tray topped with green onions.

5 from 2 votes

Crab Rangoon Pizza Recipe

This crab rangoon pizza is melty, creamy, and oh SO delicious! It's far from traditional and your friends and family will be asking you where you got the recipe. Little do they will they know how quick and easy it was for you to put together. Don't worry, that'll be our little secret!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, Asian

Servings: servings

Calories: 499kcal

Author: Mikha S.

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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