Crab Rangoon Pizza

by A.J. Coltrane

Inspired by a “greatest pizza in the US” type of show:  It’s Crab Rangoon pizza!

For the uninitiated, Crab Rangoons are fried potstickers filled with cream cheese, crab, and scallions.

Crab Rangoons in their native habitat.

To make this into a pizza topping I combined the cream cheese with heavy cream, horseradish, shallots, and salt in a food processor. Then the crab was added and given a quick buzz to incorporate.

These ratios.

For the other “prep”, I coated wonton strips with a little canola oil and baked until lightly browned. (no pic, see below)

You can see the cooking aid to the back left. The lurid chili oil is to the back right.
Mozz on cream cheese. White on white.

I lightly coated the top and bottom of the pizza dough with canola oil and par-baked it on a screen for 8 minutes at 500F.  Then I added the cream cheese mixture and some shredded mozz and cooked for another 7 minutes.

I took it easy on the chili oil initially to make sure it stayed edible.

After the pizza came out of the oven it got topped with the wonton strips and sweet chili oil (sriracha, honey, and lime juice).

The chili oil wasn’t too hot, so the slices got more of it.
The underside.

It was no more work than a regular pizza, this one is going into the “making it again” file.

2 thoughts on “Crab Rangoon Pizza

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