Crab Rangoon Pizza with Sweet & Sour Drizzle

by Sabrina Snyder

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67 Comments

5 from 14 votes
8
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
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Crab Rangoon Pizza with Sweet & Sour Drizzle is an unexpected twist that combines the best of takeout and comfort food all mixed up in one!

If you are looking for something basic, like Pepperoni Pizza, this isn’t the recipe for you. But if you are looking for an unexpected Italian-Chinese mashup inspired pizza that turns what you typically have in mind and puts it on its head, like my Easy Taco Pizza ,then you should give this Crab Rangoon Pizza a shot!

single slice of pizza on a white plate
close up side view of pizza
side view of pizza on a butcher block
Recipe Snapshot

Why You’ll Love This Pizza?

  • This fusion pizza brings your love of pizza and crab rangoon into one tasty bite.
  • Ingredients can be easily prepped ahead of time for quick assembly.

Sabrina’s Crab Rangoon Pizza with Sweet & Sour Drizzle Recipe

Every time I order Chinese food in my house I order Crab Rangoon as well. I’m sure you’ve had them before, and if you haven’t, you need to try them as soon as possible. They are tiny little crispy Chinese tortellinis that are deep fried to crispy perfection. And then I found out that there is a really famous regional pizza place that makes this Crab Rangoon Pizza when I happened to be visiting while on a trip. Every person I asked for food recommendations told me that I needed to order it. When I arrived at the restaurant I found more tables had ordered it than hadn’t. That was enough impetus for me to want to try it. Spoiler alert, it was fantastic! So I recreated it here for you!

Recipe Card

Dinner, then Dessert

Crab Rangoon Pizza with Sweet & Sour Drizzle Recipe

Crab Rangoon Pizza with Sweet & Sour Drizzle is an unexpected twist that combines the best of takeout and comfort food all mixed up in one!
Yield 8
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dinner
Cuisine Chinese Food
Author Sabrina Snyder
top down view of a pizza on a white plate
PrintRate

Ingredients
 

  • 8 ounces imitation crab , flake style
  • 12 ounces cream cheese , divided, (1 ½ packages)
  • 1 clove garlic , finely diced
  • 3 green onions , thinly sliced (divided)
  • 1 1/2 teaspoons sesame oil
  • 1 1/2 teaspoons Worcestershire sauce
  • 6 wonton wrappers , sliced into strips and fried crisp or pre-made
  • 3/4 cup white sugar
  • 1/3 cup white vinegar
  • 2/3 cup water
  • 1/4 cup soy sauce
  • 1 tablespoon ketchup
  • 2 tablespoons cornstarch
  • 1 ball of pizza dough

Instructions

Cream Cheese Crab Mixture:

  • Add half the crab, half the cream cheese, garlic, 1 green onion, sesame oil and Worcestershire sauce into a food processor until smooth.

Sweet and Sour Sauce:

  • Add the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a small saucepan and cook until boiling and thickened.

Wontons:

  • Cut your wonton strips into thin slices.
  • Heat your oil to 350 degrees.
  • Fry wontons for 30-60 seconds or until they are crispy.

Pizza Assembly:

  • Preheat oven to 400 degrees.
  • Roll out your pizza dough and stretch onto a pizza stone or large baking sheet.
  • Add small spoonfuls of the cream cheese crab mixture to the pizza crust. Then add the remaining 6 ounces of cream cheese to the crust as well.
  • Add remaining crab meat to the pizza.
  • Add ⅓ of the sweet & sour sauce to the pizza in small spoonfuls.
  • Bake for 8-10 minutes.
  • Drizzle the top of the pizza with more sweet & sour sauce, sprinkle wonton strips, and add remaining diced green onions.
  • Serve and enjoy!

Nutrition

Calories: 307kcal | Carbohydrates: 57g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 9mg | Sodium: 1282mg | Potassium: 167mg | Fiber: 1g | Sugar: 26g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 2mg

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Chef’s Note

After you spread your pizza dough out on your pizza stone or baking sheet, poke holes in it with a fork. This will help the pizza to get crispy all over and make sure you don’t have any soggy spots. You could also cook your dough for just a couple of minutes before you add the toppings. Don’t cook it for more than 4 minutes, then add your toppings, and cook for an additional 8 minutes.

Table of contents

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About this Recipe

Crab Rangoon Pizza sounds like a crazy play on pizza and Chinese food but the delicious cream cheese mixture adds the creaminess and the sweet & sour sauce adds a great punch of flavor, plus it’s topped off with chunks of crab meat. What could be better? Oh, yeah it does get better, it topped with crunchy wontons too! It’s the perfect playful take on mixing cuisines. Delicious pizza crust topped with all the flavors of crab rangoon drizzled with a classic sweet & sour sauce is going to be your new favorite way to enjoy pizza night!

Can this be made ahead of time?

Yes and no. While I wouldn’t make the whole pizza ahead of time, you can prep most of the components ahead, so that assembly will be a breeze when you are ready to make it. You can prep your cream cheese and crab mixture up to 3 days ahead of time. You can also make your sweet and sour sauce up to 1 week in advance. Store it in an airtight container in the fridge. You could also make your wonton strips up to 2 days in advance and store them in an airtight container at room temperature.

How to Store

  • Serve: Serve this mashup pizza fresh out of the oven. Do not let it sit out for more than 2 hours at room temperature.
  • Store: Once the pizza is cooled, store it in tin foil or in an airtight container. It will be good in the fridge for 3 days.
  • Freeze: This isn’t a pizza that I would recommend freezing due to the cheese, crab and the toppings. It’s best to just make a new one when you are craving it.

Variations

  • Thai Chili: Instead of the sweet and sour sauce, you can use Thai Chili sauce in its place and sprinkle mozzarella cheese over the pizza before you bake it.
  • Pub Style: Add ½ cup finely diced water chestnuts, ¼ cup of mayo and 2 teaspoons of hot Chinese mustard to your cream cheese crab mixture. Instead of the sweet and sour sauce, use Duck Sauce in its place. Top with crispy fried wontons or chow mein noodles.

Open Face Crab Rangoon Appetizer

  • If I still haven’t convinced you to make this pizza, you can make another version of this that I love that still has all the same great flavors, but turns it into a bite sized appetizer.
  • Take your wonton wrappers and instead of cutting them in strips, just cut them diagonally in half into triangles.
  • Fry them in oil that is 350 degrees for 30-60 seconds.
  • Make the crab cream cheese mixture but use all of the cream cheese and 2 of the green onions.
  • Top the wontons with the cream cheese mixture, a chunk of crab, and drizzle with the sweet and sour sauce.
  • Top with a few pieces of diced green onion and enjoy!

More Unique Pizza Recipes

pizza pin image

Photos used in previous posts:

This Crab Wonton Pizza with Sweet & Sour Drizzle is the answer to "Pizza or Chinese?" and in the best possible way because you can make it at home! Crunchy, creamy, sweet and sour you'll find yourselves fighting over the last slice!
This Crab Wonton Pizza with Sweet & Sour Drizzle is the answer to "Pizza or Chinese?" and in the best possible way because you can make it at home! Crunchy, creamy, sweet and sour you'll find yourselves fighting over the last slice!
This Crab Wonton Pizza with Sweet & Sour Drizzle is the answer to "Pizza or Chinese?" and in the best possible way because you can make it at home! Crunchy, creamy, sweet and sour you'll find yourselves fighting over the last slice!
Pizza featuring crab Rangoon flavors and crunchy wontons.
pizza with a creamy crab topping.
Cream cheese-based pizza with crab and crispy wontons.
Pizza topped with crab, green onions, and wonton strips.
pizza with cream cheese and wonton crisps.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I am definitely trying this, but where do the Wontons get added?
    “6 won ton wrappers , (sliced into strips and fried crisp or pre-made)”

    Reply

  2. Warning to people who are looking for a recipe that tastes like Fong’s pizza. This does not taste like Fong’s. Way too much seafood flavor. After a few bites it was all I could taste. I really dislike seafood but love Fong’s crab rangoon pizza. One and a half pieces into this and I couldn’t keep eating it. Never again. If you love seafood, give it a shot, but know it doesn’t match Fong’s.

    Reply

  4. Loved this!! I had some jarred sweet n sour i used instead, and some imitation crab I had frozen (2 lb pkg previously, didnt want it to go bad). Will definitely make this again! (Even my 3 yr old likes it!!) And looking forward to trying some more of your Asian recipes!

    Reply

  5. Hi Sabrina,
    Can you tell me if Louis Kemp Crab Delights are real crab or mock crab (known as Seafood Extender in Australia and made from some type of small fishy things).

    Reply

  7. What was the restaurant you had this at?? It’s a local favorite when I’m at in the Midwest! Never heard of anyone else having it! Great recipe.

    Reply

  9. I noticed that the wonton wrappers are not written into the instructions. When do I add them? Thanks! This looks delicious and I look forward to making it.

    Reply

    1. Sorry for the confusion! The wonton wrappers are fried separately and just added on after the pizza is done baking.

      Reply

  11. This recipe grabs two of my favorite things and rolls them in to one! I love not having to choose between pizza and Chinese.

    Reply

  14. We just had pizza and this would have been so much better! I love this idea of a favorite appetizer on a pizza.

    Reply

    1. Well, you can never have too much pizza! This combination of flavors worked out really well, but I encourage you to experiment with your favorite appetizers!

      Reply

  15. OK, I’m sold. This will go perfectly with my pizza dough recipe and fits the bill for a quick weeknight meal that everyone will enjoy.

    Reply

  19. My mouth is watering just looking at this. I would never have even thought to try to make something like this, but it looks delicious.

    Reply

  20. YUM! I’m a chinese food addict, but haven’t had it in a long time. This is such a fun twist on chinese with pizza, can’t wait to try it.

    Reply

  22. Oh my goodness, I can tell you I would have never thought of making this, but now that I see it and the recipe, I will be making it. It sounds delicious. Thanks so much for the idea.

    Reply

  24. I’ve never had rangoon anything. It sounds terrific. My hubby saw the picture of the pizza and I’m pretty sure he started drooling. Thanks for the food introduction.

    Reply

    1. It really combines two of our family’s favorites – the Chinese food appetizer and pizza! I think you’d really like it!

      Reply

  26. OMG Sabrina, this pizza is what my dreams are made off! All that crab is amazing, I need to try it asap I love crab delights, I actually plan on getting some this weekend, definitely trying it in this pizza!

    Reply

  33. I thought nothing could beat crab rangoon, but it appears that I was wrong. I can’t wait to make this. It sounds so yummy.

    Reply

  35. I bet this has a wonderful texture- We’ll have to give it a try next time we have guests over. This certainly steps things up a bit!

    Reply