Description
A shareable oven-baked pizza inspired by the classic Crab Rangoon appetizer featuring a creamy filling, savory crab, and a crunchy crust.
Ingredients
Scale
- 500 g (about 17.6 oz) fresh dough
- 340 g (12 oz) full-fat cream cheese, room temperature
- 45 g (3 tbsp) mayonnaise
- 1 tsp (5 ml) rice vinegar
- Pinch of sugar
- 200 g (7 oz) cooked lump crab meat, shredded
- 2 scallions (green onions), thinly sliced
- 1 small clove garlic, minced
- 1 tsp (5 ml) soy sauce
- 1/4 tsp (1.5 g) kosher salt
- 120 g (1 cup) low-moisture shredded mozzarella
- 50 g (about 2 oz) wonton strips or fried wonton crumbs
- 60 ml (1/4 cup) Thai sweet chili sauce
- 15 ml (1 tbsp) neutral oil for brushing crust
Instructions
- Prepare the cream cheese filling by whipping the cream cheese with mayonnaise, rice vinegar, and sugar until smooth. Chill for 20-30 minutes.
- Sauté the crab and aromatics in oil, garlic, and soy sauce until warmed through. Let cool.
- Preheat the oven to 260°C (500°F) and shape the dough into a round, transferring it to parchment paper.
- Build the pizza by spreading mozzarella, dolloping the cream cheese filling, scattering crab, and adding scallions.
- Bake for 10–12 minutes until the crust is golden-brown and cheese is melted.
- Finish by adding wonton strips, drizzling with sweet chili sauce, and serving immediately.
Notes
For a crispier edge, use a pizza stone and avoid overloading with filling to prevent sogginess. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1/4 pizza
- Calories: 640
- Sugar: 9g
- Sodium: 1120mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 95mg