Crab Rangoon Pizza

My crab rangoon pizza features juicy crab and melty cheese topped with crispy wonton strips.  If you can’t decide on pizza or Chinese food, choose both!

I love crab rangoon! I’ve previously made it into a dip, but I think this crab rangoon pizza might be my favorite yet.

Sometimes I’ve craving so many different things at once. Not to mention trying to get my family to agree.

“A relationship is basically just 2 people fighting over what to eat until they die!”

Can’t decide between pizza and Chinese takeout? Get the best of both worlds with this recipe. It features my famous no-rise crust. Then it is slathered with cream cheese, juicy crab, and spicy chili sauce.

I also like to top it with crispy-crunchy wonton strips.  You won’t regret trying this unique recipe.

Why You’ll Love This Pizza

• Great flavor: Savory sauce, sweet crab, and a spicy finish lead to a flavor explosion.
• Quick: Ready in 30 minutes or less.
• Crunch: I love the crunchy texture the wontons add.

Perfect For

• Date Night: Impress him by cooking fusion cuisine!
• Friday Pizza Night
• Movie Night

What Is Crab Rangoon?

A crab rangoon is a fried dumpling that consists of a cream cheese and crab filling wrapped in wonton wrappers.

Ingredient Notes/Shopping Tips

• Pizza Yeast: Look for pizza yeast in the baking aisle. It doesn’t require any rise time and helps make the dough hold its shape when you’re rolling it out.
• Wonton Wrappers: Wonton wrappers are thin pastry sheets that are square in shape. Typically used to make eggrolls, look for them in the produce section near the tofu.
• Crab: I have found that the best type of crab to use for this dish is canned Jumbo Lump Crabmeat. Fresh is also great if you live somewhere you can get it. Imitation crab can even be used in a pinch.
• Cream Cheese: Quickly soften cream cheese by cutting it into smaller pieces and letting it sit at room temperature.
• Mayonnaise: It seems a lot of my readers hate mayo. You can use additional sour cream if you want to leave this out.
• Lemon Juice: Use freshly squeezed lemon juice to really bring out the crab flavor.
• Scallions vs. Chives: Scallions are of the top of the green onion plant. They have an onion-like flavor. Chives on the other hand are classified as a herb and tend to have a milder flavor. I used both in this recipe. Chives also go great in these recipes.

How To Make Crab Rangoon Pizza

1. Make Dough: Combine flour, water yeast, sugar, and salt.
2. Knead: Knead dough until no longer sticky. Press into a circle.
3. Make Wonton Strips: Fry for 2-3 minutes per side.
4. Make Sauce: Combine ingredients, spread over pizza.
5. Bake: Top with remaining crab meat and cheese and bake for 14-16 minutes.
6. Garnish: Garnish with green onions and sweet chili sauce.

Leftovers

1. Storage: Store leftovers in the fridge for up to 3 days.
2. Reheating: Reheat in a skillet with a dab of oil or in a 400 degree oven until heated through.

Tips

1. Avoid Sticky Hands: Use nonstick cooking spray on your hands when kneading the dough. Also, be sure your workstation is lightly dusted with flour.
2. Shortcut: Grab premade pizza dough and wonton strips from the crouton aisle for
3. Crispy Crust: Use a pizza stone for the crispiest crust. Don’t have one? Bake your pizza on a preheated baking sheet for a similar effect.

More Fun Pizzas To Try

• Alfredo Pizza
• Bacon Cheeseburger Pizza
• Pepperoni Pizza Cake
• Jalapeno Popper Pizza
• BBQ Chicken Pizza

Crab Rangoon Pizza

Juicy crab and melty cheese topped with crispy wonton strips. Can't decide between ordering pizza or Chinese? Now you don't have to choose!

5 from 7 votes

Print Pin Rate

Course: Main Dish

Cuisine: Asian

Prep Time: 20 minutes

Cook Time: 14 minutes

Total Time: 34 minutes

Servings: 8 Slices

Calories: 452kcal

Author: Krystle Smith

Ingredients

For the Pizza Crust

• ▢ 2¼ Cups All Purpose Flour
• ▢ ¼ Oz. Pizza Yeast
• ▢ 1½ Teaspoons Sugar
• ▢ ¾ Teaspoon Salt
• ▢ ⅔ Cup Warm Water
• ▢ 3 Tablespoons Extra Virgin Olive Oil

For the Pizza

• ▢ 1 8 Ounce Package Cream Cheese Softened
• ▢ ⅓ Cup Mayonnaise
• ▢ ¼ Cup Sour Cream
• ▢ ½ Cup Crab Meat Shredded (Divided)
• ▢ 1 Cup Mozzarella Cheese Shredded (Divided)
• ▢ ½ Cup Parmesan Cheese Shredded (Divided)
• ▢ 1 ¼ Teaspoons Lemon Juice Freshly Squeezed
• ▢ 2 Garlic Cloves Minced
• ▢ 1 ½ Tablespoons Green Onion chopped
• ▢ 1 ½ Tablespoons Chives Chopped
• ▢ 1 Teaspoon Worcestershire sauce
• ▢ Salt and Pepper To Taste
• ▢ 4-5 Wonton Wrappers Cut Into Thin Strips
• ▢ Sweet Chili Sauce For Garnish

Don't lose this recipe. Pin for later!

Instructions

For the Crust

• Preheat oven to 450 degrees F.
• Mix flour, yeast, sugar, and salt together. Add warm water and oil. Mix for 1-2 minutes.
• Knead on a floured surface with greased hands for 4-6 minutes or until dough no longer sticks to your fingers.
• Press or roll into a circle.

For the Pizza

• Preheat oven to 400 degrees F. Slice the wonton wraps in small thin strips. Place on baking sheet, and spray with non stick cooking spray. Cook for 2-3 minutes per side or until golden brown. Turn oven up to 450 degrees F.
• In a large bowl combine cream cheese, mayonnaise, sour cream, ¼ cup of crab meat, ¼ cup of mozzarella cheese, ¼ cup of parmesan cheese, lemon juice, garlic, chives, Worcestershire sauce, and salt/pepper.
• Evenly spread mixture onto the top of pizza crust. Top with remaining crab meat and cheese.
• Bake at 450 degrees for 14-16 minutes or until cheese is melted.
• Top with wonton strips and drizzle with sweet chili sauce.

Notes

Ingredient Notes/Shopping Tips

• Pizza Yeast: Look for pizza yeast in the baking aisle. It doesn't require any rise time and helps make the dough hold its shape when you're rolling it out.
• Wonton Wrappers: Wonton wrappers are thin pastry sheets that are square in shape. Typically used to make eggrolls, look for them in the produce section near the tofu.
• Crab: I have found that the best type of crab to use for this dish is canned Jumbo Lump Crabmeat. Fresh is also great if you live somewhere you can get it. Imitation crab can even be used in a pinch.
• Cream Cheese: Quickly soften cream cheese by cutting it into smaller pieces and letting it sit at room temperature.
• Mayonnaise: It seems a lot of my readers hate mayo. You can use additional sour cream if you want to leave this out.
• Lemon Juice: Use freshly squeezed lemon juice to really bring out the crab flavor.
• Scallions vs. Chives: Scallions are of the top of the green onion plant. They have an onion-like flavor. Chives on the other hand are classified as a herb and tend to have a milder flavor. I used both in this recipe.

Tips

1. Avoid Sticky Hands: Use nonstick cooking spray on your hands when kneading the dough. Also, be sure your workstation is lightly dusted with flour.
2. Shortcut: Grab premade pizza dough and wonton strips from the crouton aisle for  
3. Crispy Crust: Use a pizza stone for the crispiest crust. Don't have one? Bake your pizza on a preheated baking sheet for a similar effect.

Nutrition

Calories: 452kcal | Carbohydrates: 32g | Protein: 13g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 691mg | Potassium: 136mg | Fiber: 1g | Sugar: 3g | Vitamin A: 652IU | Vitamin C: 2mg | Calcium: 197mg | Iron: 2mg

Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!

Crab Rangoon Pizza Adapted via Mollie’s Sprinkle of Life