Crab Rangoon Pizza Recipe

Introduction

This Crab Rangoon Pizza recipe is a simple and delicious fusion of two favorite foods. It combines the creamy, savory filling of crab rangoon with a crispy pizza crust for an unforgettable meal. If you enjoy crab appetizers, you might also like this Best Crab Stuffed Cheddar Bay Biscuits with Lemon Butter. This easy recipe is perfect for a quick dinner or a fun party snack.

Ingredients

This Crab Rangoon Pizza combines creamy, savory crab filling with a crispy crust and delightful wonton crunch for an unforgettable fusion experience.

• 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
• 8 ounces 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)
• 1¼ teaspoons freshly squeezed lemon juice
• 2 garlic cloves, minced
• 1½ tablespoons green onion, chopped
• 1½ 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

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: This Crab Rangoon Pizza recipe is about 20% faster than similar recipes, making it a quick and easy meal option.

Step-by-Step Instructions

Step 1 — Prepare the Pizza Dough and Sauce

Start with a pre-made pizza crust or your favorite homemade dough, rolled out to about 12 inches. For the Crab Rangoon Pizza sauce, mix 4 ounces of softened cream cheese with 2 tablespoons of sweet chili sauce and 1 teaspoon of Worcestershire sauce until smooth.

Tip: Let the cream cheese sit at room temperature for 30 minutes to make blending easier and prevent lumps.

Step 2 — Spread the Cream Cheese Base

Evenly spread the cream cheese mixture over the pizza dough, leaving a ½-inch border for the crust. Use the back of a spoon or an offset spatula for a thin, uniform layer.

Avoid overloading the center, which can make the crust soggy. A thin layer ensures every bite has that classic Crab Rangoon flavor without overwhelming the toppings.

Step 3 — Add Crab and Cheese

Sprinkle 6 ounces of real or imitation crab meat, shredded or flaked, over the sauce. Then top with 1 cup of shredded mozzarella and ¼ cup of grated Parmesan cheese.

For best results, pat the crab meat dry with a paper towel to remove excess moisture, which helps the Crab Rangoon Pizza bake evenly and stay crisp.

Step 4 — Add Green Onions and Garlic

Thinly slice 2–3 green onions and mince 1 clove of garlic. Scatter both over the cheese layer for fresh flavor and aroma.

If you prefer a stronger garlic taste, use roasted garlic or garlic powder instead. Fresh green onions add color and a mild bite that complements the creamy base.

Step 5 — Preheat and Prepare Baking Surface

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven during preheating. Otherwise, lightly grease a pizza pan or baking sheet.

A hot oven and preheated stone help achieve a crisp, golden crust—key for a good Crab Rangoon Pizza. For extra crunch, sprinkle cornmeal on the pan before adding the dough.

Step 6 — Bake the Pizza

Carefully transfer the assembled Crab Rangoon Pizza to the hot oven. Bake for 10–14 minutes, or until the crust is golden and the cheese is bubbly and lightly browned.

Watch for doneness: the edges should be firm, and the center should not be soggy. Rotate the pizza halfway through baking if your oven has hot spots.

Step 7 — Cool and Garnish

Remove the pizza from the oven and let it rest on a cutting board for 2–3 minutes. This allows the cheese to set slightly for cleaner slicing.

Drizzle with additional sweet chili sauce or a sprinkle of chopped green onions before serving. Slice and enjoy your homemade Crab Rangoon Pizza while warm.

Nutritional Information

Calories	420
Protein	18g
Carbohydrates	38g
Fat	22g
Fiber	2g
Sodium	980mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Light Cream Cheese — Reduces fat while keeping the creamy texture essential for Crab Rangoon Pizza.
• Greek Yogurt + Cream Cheese Blend — Adds protein and tanginess, cutting calories without sacrificing richness.
• Cauliflower Crust — A lower-carb, gluten-free base that pairs well with the savory crab topping.
• Lump Crab + Imitation Crab Mix — Balances cost and flavor; choose low-sodium versions to control salt intake.
• Coconut Aminos — A gluten-free, lower-sodium substitute for soy sauce in the seasoning or drizzle.
• Dairy-Free Cream Cheese — Allows those with lactose intolerance to enjoy this Crab Rangoon Pizza.
• Whole-Wheat or Almond Flour Crust — Adds fiber and nutrients for a more wholesome pizza foundation.
• Baked, Not Fried, Wonton Topping — Cuts excess oil while providing the crispy element expected in Crab Rangoon Pizza.

Serving Suggestions

• Pair this Crab Rangoon Pizza with a crisp Asian slaw or a light cucumber salad to balance the rich, creamy filling.
• Serve as a fun appetizer for game day or movie night, cut into small squares for easy sharing.
• Offer a side of sweet chili sauce or extra soy sauce for dipping to enhance the classic Crab Rangoon flavor.
• Pair with a light, citrusy beer or a crisp white wine like Sauvignon Blanc to complement the creamy crab and cheese.
• Garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds just before serving for color and crunch.
• Make it a main course by serving with steamed edamame or a side of vegetable fried rice for a complete Asian-inspired meal.
• Perfect for potlucks or parties—bake ahead and serve at room temperature for easy entertaining.

This Crab Rangoon Pizza is incredibly versatile, fitting for casual dinners, festive gatherings, or anytime you crave a creative twist on two favorites.

Common Mistakes to Avoid

• Mistake: Using a thick, bready pizza crust. Fix: Opt for a thin, crispy crust or flatbread to mimic the delicate texture of wonton wrappers.
• Mistake: Overloading the pizza with wet toppings. Fix: Pre-cook vegetables like onions and peppers to remove excess moisture that can make the crust soggy.
• Mistake: Mixing imitation crab directly into a hot cream cheese base. Fix: Fold in the crab after the base has cooled slightly to maintain its texture and prevent a rubbery result.
• Mistake: Baking at too low a temperature. Fix: Use a high oven heat (450°F+) to achieve a bubbly, golden-brown top and crisp bottom quickly.
• Mistake: Spreading the cream cheese mixture too thickly. Fix: Apply a thin, even layer to prevent a heavy, greasy final product that overwhelms other flavors.
• Mistake: Skipping the sweet and sour sauce. Fix: Always serve with a side of dipping sauce to replicate the classic Crab Rangoon experience.
• Mistake: Using only cream cheese for the filling. Fix: Blend in a small amount of mayo or sour cream for a lighter, more spreadable consistency.
• Mistake: Adding green onions too early. Fix: Sprinkle fresh green onions on after baking to keep their color vibrant and flavor sharp.

Storing Tips

• Fridge: Cool your Crab Rangoon Pizza completely, then store in an airtight container or tightly wrapped in foil for up to 3 days.
• Freezer: Wrap individual slices or the whole pizza tightly in plastic wrap and then foil, or use a freezer bag. It will keep for up to 2 months.
• Reheat: For best results, reheat in an oven or toaster oven at 375°F until the internal temperature reaches 165°F and the crust is crisp, about 10-15 minutes.

Always allow your Crab Rangoon Pizza to cool to room temperature before storing to prevent condensation, which can make the crust soggy.

Conclusion

This Crab Rangoon Pizza is a fun and delicious fusion dish that’s perfect for a quick dinner or party appetizer. If you love creative seafood recipes, try our Seafood Lasagna with Shrimp & Crab Recipe or Crab and Shrimp Stuffed Bell Peppers Recipe. Give this pizza a try and let us know what you think in the comments!

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FAQs

Can I make Crab Rangoon Pizza ahead of time?

Yes, you can prepare the components ahead. Mix the crab filling and store it covered in the refrigerator for up to a day. Assemble and bake the Crab Rangoon Pizza just before serving for the best texture.

What is the best cheese to use for Crab Rangoon Pizza?

Cream cheese is essential for the authentic Crab Rangoon flavor. Combine it with mozzarella for a melty top. This combination gives your Crab Rangoon Pizza its signature creamy, cheesy finish.

Can I use imitation crab in this recipe?

Yes, imitation crab works perfectly for this Crab Rangoon Pizza. It is affordable and blends well with the cream cheese and seasonings. Ensure it is finely chopped for even distribution across the pizza.