Crab Rangoon Pizza
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This crab rangoon pizza takes everything you love about classic crab rangoons – the creamy filling, savory crab, and sweet chili sauce – and layers it onto a crisp pizza crust. The end result is creamy, cheesy, slightly sweet and savory, with a crunchy wonton topping. It’s super easy to make and comes together quickly, so it’s perfect for family pizza night or game day entertaining.
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I’ve already shared my crab rangoon dip and my air fryer crab rangoons, and now I’m taking those same flavors and turning them into a fun, family-style pizza. It’s got that creamy crab filling, melty cheese, and crispy wonton crunch, all baked on an easy store-bought crust. The whole thing comes together in about 30 minutes with budget-friendly ingredients, and it’s always a hit with both kids and adults.
Helpful Tips & Variations
- Hand-shred your cheese. If you can, shred your own cheese fresh off the block, it’ll melt and taste better.
- Don’t skip pre-baking the crust. Giving the crust a head start helps prevent sogginess under the creamy crab topping.
- Use real crab instead. My family likes imitation crab, but feel free to replace it with real lump crab meat, if preferred.
- Different base. Try my homemade pizza dough, naan recipe, or flatbread instead of refrigerated crust.
- Extra veggies: Add diced red bell pepper or even a little corn for sweetness and crunch.
- Kick of heat: Drizzle with sriracha or sprinkle on red pepper flakes for a spicy twist.
Crab Rangoon Pizza
Ingredients
- 13.8 ounce tube Pillsbury refrigerated pizza crust, (see note)
- 2 tablespoons butter
- 8 ounces imitation crab, gently flaked apart into pieces
- 2 scallions, diced, white and green parts divided
- 3 cloves garlic, minced
- 4 ounces cream cheese, cut into cubes
- 2 tablespoons mayonnaise, be generous
- 1 tablespoon soy sauce
- a few turns of pepper
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 3 tablespoons sweet chili sauce
- ⅓ cup crispy fried wonton strips, coarsely crushed
Instructions
- Preheat oven to 425°F and grease a rimmed baking sheet or pizza pan. Unroll the tube of pizza crust onto the baking sheet and press it out a bit. Using a fork, poke little holes evenly all over the crust (this will prevent it from puffing up while cooking.) Bake for 5 to 6 minutes.
- In the meantime, melt butter over medium-high in a nonstick skillet. Once bubbly, add the imitation crab and sauté until heated through and just a bit golden. Add in the scallion whites and minced garlic. Sauté until fragrant, about 20 seconds.
- Using some of the melted butter from the skillet, brush it onto the toasted pizza crust.
- Turn the heat down to medium/medium-low. Add to the skillet, cream cheese cubes and stir until melted. Then stir in the mayonnaise, soy sauce, and pepper until incorporated.
- Spread the crab mixture evenly over the crust. Sprinkle with the mozzarella and Parmesan.
- Place back into the oven and bake for about 10 to 12 minutes until the cheese is all melted and the crust is golden brown and crisp.
- Drizzle with sweet chili sauce, and sprinkle with the crispy fried wonton strips and the scallion greens. Cut into squares and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Crab Rangoon Pizza Step by Step
- Prepare the crust: Preheat your oven to 425°F and lightly grease a baking sheet or pizza pan. Unroll 1 tube of refrigerated pizza crust onto the pan and press it out slightly. Use a fork to poke holes all over the crust to prevent puffing, then bake for 5 to 6 minutes.
- Cook the crab mixture: While the crust bakes, melt 2 tbsp of butter in a nonstick skillet over medium-high heat. Add 1 package (8 oz.) of imitation crab, gently flaked into pieces, and sauté until heated through and just a bit golden. Then add in the diced whites of 2 scallions and 3 cloves of minced garlic and cook until fragrant, about 20 seconds.
- Baste crust with butter. Brush the pre-baked crust with the melted butter from the skillet.
- Make the creamy filling: Reduce the heat to medium-low and stir in 4 oz. of cubed cream cheese until melted. Mix in 2 generous tbsp of mayonnaise, 1 tbsp of soy sauce, and a few turns of black pepper until everything is smooth and creamy.
- Assemble the pizza: Spread the crab mixture evenly over the top, then sprinkle with 2 cups of shredded mozzarella cheese and ¼ cup of grated Parmesan cheese.
- Bake the pizza: Return the pizza to the oven and bake for another 10 to 12 minutes, until the cheese is melted and the crust is golden brown.
- Garnish and serve: Remove from the oven, drizzle with 3 tbsp of sweet chili sauce, and top with ⅓ cup of coarsely crushed crispy fried wonton strips plus the diced greens of the scallions. Slice into squares and serve warm.
Serving Suggestions
Serve this crab rangoon pizza on its own for a fun appetizer and then follow it with General Tso’s Chicken and Chinese spare ribs for the full takeout experience. A simple cucumber salad or some steamed edamame is a great lighter option as well.
How to Store Leftovers
- Fridge. Store any leftover crab rangoon pizza in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, pop the slices in a 350°F oven until hot and the crust is crisp or in the air fryer. Skip the microwave to prevent the pizza from getting soggy.
- Make the crab mixture ahead. You can make the crab mixture up to a day in advance, store it covered in the refrigerator, then assemble and bake the pizza when you’re ready to serve.
More Asian Takeout-Inspired Recipes You’ll Love
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