Crab Rangoon Pizza with Sweet & Sour Drizzle

This Crab Wonton Pizza with Sweet & Sour Drizzle is Chinese food and pizza in 1!

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!

Crab Rangoon Pizza sounds like a crazy play on pizza and Chinese food but the cream cheese adds the creaminess and the sweet and sour sauce adds a great punch of flavor. It’s the perfect playful take on mixing cuisines.

Delicious pizza crust with Louis Kemp Crab Delights® who sponsored this post and all the flavors of crab rangoon drizzled with a classic sweet and sour sauce.

Every time we order Chinese food in our house we order crab rangoon as well. I’m sure you’ve had them before, tiny little crispy Chinese tortellini deep fried to crispy perfection. As it goes with most delivery, just 6 little bites are $7.95! This pizza turns that idea on its head! 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!

 

There is a really famous regional pizza place that makes this Crab Rangoon Pizza and when I happened to visit while on a trip every person I asked for food recommendations told me to order it. When we arrived at the restaurant we found more tables had ordered it than hadn’t. That was enough impetus for me to want to try it. Spoiler alert, it was gooooooooood. I mean look at the crunchy wonton strips with that delicious crab meat and cream cheese mixture! 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!

If I still haven’t convinced you to make this pizza, you can make another version of this that I love. Take your wonton wrappers and instead of cutting them in strips, just cut them diagonally in half into triangles. Fry the triangles then top them with the mixtures for tasty little appetizer treats. Top them with large chunks of the Crab Delights.

Preheat oven to 400 degrees. Roll out your pizza dough and stretch onto a pizza stone or large baking sheet.

To make the pizza topping: Add half the Louis Kemp Crab Delights, 4 ounces of the cream cheese, the garlic clove, 1 green onion, sesame oil and Worcestershire sauce into a small food processor until smooth. In small spoonfuls add it to the pizza crust, then add the remaining 8 ounces of cream cheese to the crust as well.
Add remaining crab meat to the pizza.
To make the sweet and sour sauce: Add the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a small saucepan and cook until boiling and thickened.
Add ⅓ of the sauce to the pizza in small spoonfuls.

Bake for 8-10 minutes. Drizzle the top of the pizza with more sweet and sour sauce and add remaining green onions.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!

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Crab Rangoon Pizza with Sweet & Sour Drizzle

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!
Yield 8
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main
Cuisine Chinese Food
Author Sabrina Snyder

Ingredients
 

  • 8 ounces Louis Kemp Crab Delights Flake Style
  • 12 ounces cream cheese , divided (1 ½ packages)
  • 1 clove garlic
  • 3 green onions , thinly sliced (divided)
  • 1 1/2 teaspoons sesame oil
  • 1 1/2 teaspoons Worcestershire sauce
  • 6 won ton 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

  • Preheat oven to 400 degrees.
  • Roll out your pizza dough and stretch onto a pizza stone or large baking sheet.
  • Add half the Louis Kemp Crab Delights, 4 ounces of the cream cheese, the garlic clove, 1 green onion, sesame oil and Worcestershire sauce into a small food processor until smooth.
  • In small spoonfuls add it to the pizza crust, then add the remaining 8 ounces of cream cheese to the crust as well.
  • Add remaining crab meat to the pizza.
  • To make the sweet and sour sauce: Add the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a small saucepan and cook until boiling and thickened.
  • Add ⅓ of the sauce to the pizza in small spoonfuls.
  • Bake for 8-10 minutes.
  • Drizzle the top of the pizza with more sweet and sour sauce and add remaining green onions.

Nutrition

Calories: 386kcal | Carbohydrates: 50g | Protein: 9g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 1016mg | Potassium: 120mg | Fiber: 1g | Sugar: 23g | Vitamin A: 625IU | Vitamin C: 1.6mg | Calcium: 52mg | Iron: 2mg
Keyword: crab pizza, Crab Rangoon Pizza with Sweet and Sour Drizzle, sweet and sour pizza

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!


This is a sponsored post written by me on behalf of Louis Kemp Crab Delights®.

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!

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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.

  2. 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!

  3. 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).

  4. 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.

  5. 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.

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

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

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

    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!

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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.

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

  13. 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!

  14. 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.

  15. 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!