Crab Rangoon Pizza with Sweet & Sour Drizzle

by Sabrina Snyder

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67 Comments

5 from 14 votes
8
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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Crab Rangoon Pizza with Sweet & Sour Drizzle combines the best of takeout and comfort food for a fun, flavorful twist in every bite.

This recipe 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.

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

Spoiler alert, it was SO GOOD. Like, unbelievably good. The crunchy wonton strips, the creamy crab filling, and that tangy drizzle on top. It all came together in the most perfect bite. I couldn’t stop staring at it.. or eating it!

Recipe Card

Dinner, then Dessert

Crab Rangoon Pizza with Sweet & Sour Drizzle Recipe

Crab Rangoon Pizza with Sweet & Sour Drizzle combines the best of takeout and comfort food for a fun, flavorful twist in every bite.
Yield 8
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Cuisine Chinese Food
Author Sabrina Snyder
seafood meat, dairy, wonton chips, and veggies on cooked dough
PrintRate

Ingredients
 

  • 8 ounces Crab, 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 crab, 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, sprinkle wonton strips, and add remaining green onions.

Nutrition

Calories: 383kcal | Carbohydrates: 51g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 958mg | Potassium: 105mg | Fiber: 1g | Sugar: 24g | Vitamin A: 627IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg

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About this Recipe

There’s a famous regional pizza place known for its Crab Rangoon Pizza, and when I visited the area, everyone I asked raved about it. Seriously! Every single person told me I HAD to order it. When we finally got to the restaurant, it was clear why. Almost every table had one on order, and the smell alone was enough to convince me. That was all the push I needed to give it a try!

More Delicious Crab Recipes

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!
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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