Description
A delicious fusion of crispy wonton wrappers filled with a creamy crab mixture, bringing the flavors of crab rangoon to a pizza.
Ingredients
- Wonton wrappers (about 50 sheets)
- Imitation crab or lump crab (200 g / 7 oz)
- Cream cheese, full fat (225 g / 8 oz)
- Green onions (30 g / 1/4 cup thinly sliced)
- Soy sauce (15 ml / 1 tbsp)
- Sesame oil (7 ml / 1 1/2 tsp toasted)
- Rice vinegar (10 ml / 2 tsp)
- Sugar (5 g / 1 tsp)
- Garlic powder (2 g / 1/2 tsp)
- Onion powder (2 g / 1/2 tsp)
- Freshly ground black pepper (to taste)
- Neutral oil or nonstick spray for the pan
- Optional: Sriracha or sweet chili sauce for drizzling; toasted sesame seeds for finish
Instructions
- Preheat the oven to 230°C (450°F) and place a pizza stone or rimmed baking sheet inside to heat for 10 minutes.
- In a medium bowl, combine cream cheese, crab, sliced green onions, soy sauce, sesame oil, rice vinegar, sugar, garlic powder, and onion powder. Mix until smooth but slightly chunky.
- Chill the mixture for 5 minutes to firm it slightly.
- Arrange 10–12 wonton wrappers in an overlapping circle on the hot parchment/sheet to form a round base.
- Brush each layer lightly with oil to encourage golden crisping.
- Use a small scoop to place the filling across the crust, leaving a rim.
- Bake at 230°C (450°F) for 10–12 minutes until the edges are golden brown.
- Garnish with green onions and sesame seeds. Cut into 8 slices and serve hot.
Notes
Best served fresh. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 3g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 11g
- Cholesterol: 60mg