Published: · Modified: by Mikha S. · This post may contain affiliate links
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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!
It's an easy potluck meal you can serve with Salmon Sushi Bakeor Tuna Sushi Bake to satisfy sushi lovers on a budget!
Let's Get Cooking!
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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!
12ozcanned or imitation crab meatpat dry & flaked into bite-size pieces
4green onionsthinly 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.
Exact calculations may vary. 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 believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.
Combine vinegar, brown sugar, ketchup, chile flakes, and 1/2 cup water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until sugar is dissolved. Combine remaining tablespoon water and cornstarch in a small bowl and whisk with a fork to form a slurry.
Who Invented Crab Rangoon Pizza? Though it's unclear who created this delicious pizza flavor, it's said that crab Rangoons were actually invented here in the United States (New York specifically) by Victor Bergeron in the 1950's.
Rangoon is actually a Burmese city. Wontons filled with cream cheese and imitation crab are named after the city – crab rangoons, whereas wontons just filled with cream cheese are often referred to as wontons – but they are used interchangeably.
Crab: I love using real crab for these. We used Dungeness crab in the photos and video, but blue crabmeat is also excellent. Imitation crab works, too (surimi), but it tastes milder and sweeter than real crab. Cream cheese: This makes our crab rangoon filling creamy and rich while helping to bind everything together.
The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. A small amount of the filling is wrapped in each wonton wrapper.
Trader Vic's in San Francisco claimed the crab rangoon they served (first appearing on their menu in the 1950s) came from an old Burmese recipe, but food historian Herb Caen says that dish most likely was invented in the restaurant's own kitchen. In other words, crab rangoon is just as American as apple pie.
In fact, the majority of the most famous Chinese food dishes in the west don't exist in China, including the famous Chinese takeout box, mainly because of the kind of ingredients available, for example, the cream cheese, an ingredient so uncommon in China that makes the crab rangoon almost impossible to find.
I love Panda Express' Crab Rangoons and they're so easy to make! Oddly enough, they don't use crab or imitation crab in their original recipe. Feel free to add some though, it's delicious! My local Panda Express offers 3 for $2.35.
It has a Burmese name, is served in a theoretically Chinese restaurant, and its main component was invented in New York in the late 19th century. I conducted a survey through Twitter, in which more than 650 people responded with their experience of crab rangoon. The vast majority adore this dish, as I do.
What Makes the Panda Express Cream Cheese Rangoon the Best? These crispy wonton apps are stuffed with a mixture of cream cheese, scallions, and a dash of garlic powder. They make satisfying finger food for game day, or you can try dolling them up to make casual co*cktail appetizers.
During the deep frying process, the water in the filling can turn into steam and cause the wonton to puff up and even burst, causing the filling to ooze out, leaving only an empty shell.
Make-Ahead Method. Once they're folded, simply place uncooked Crab Rangoon onto a baking pan or plate, flash freeze them for an hour, then slide them into a freezer bag or Tupperware container. This allows them to be stored together without sticking to one another.
Leftover, fried crab rangoons can be stored in the fridge, in an airtight container, for up to 4 days. To reheating, re-fry at 350°F for about 1 minute. Leftover crab rangoons can also be reheated in the air fryer at 325°F or baked in oven at 350°F for about 5 minutes, or until warmed through.
Crab meat: Look for canned lump white crab meat and drain it before you use it. You can also substitute imitation crab or leave it out entirely. Egg: An egg wash helps seal the wonton wrappers together.
Use store-bought dumpling skins when you're starting out.
Many American grocery stores carry wonton wrappers but not dumpling skins, so seek out the round gyoza or dumpling wrappers at Asian supermarkets and store them in your freezer.
This crab rangoon dip is the most delicious hot crab dip I have ever tried. It has such a good balance of creaminess and cheese plus crab flavor. I love the green onions and the sweet chili sauce. The sweet chili sauce on top is really not too spicy and not too sweet.
It's mostly cream cheese, wrapped in dough and deep-fried to create bite-sized calorie bombs. Because they're small, it's easy to eat more than one. Finish an order of 4, and you're likely to get more than half the calories and fat you should have in an entire meal.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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