Crab Rangoon Pizza

What do you when you have enough leftover crab to last a week?  Make crab pizza!  Moreover, what better way than to make a deconstructed crab rangoon.

I set off on my crab rangoon pizza mission.  First, I made individual sized pizzas.  I rolled out the pizza dough so it was more of a flat bread consistency, not dough, but just barely crisp.  I pre-baked the pizza dough to avoid any sogginess.  I then added a layer of the delicious rangoon filling – cream cheese, salt, pepper, Worcestershire, and garlic.  I topped the cream cheese mixture with mounds of delicious Dungeness Crab meat, topped with grated Parmesan.  I think chopped green onions would have been a nice compliment, but my husband does not care for them so I omitted.  I topped each pizza with a sweet chili sauce, which complimented the sweetness of Dungeness Crab and the creaminess from the cream cheese filling.  I had two leftover Wagyu fillets so I added those to our delicious meal.  Call it an extremely deconstructed surf and turf.  Whatever the case, dinner was delicious, not too rich and not overly heavy.

Pizza Dough

By Joy of Cooking

Combine in a large bowl or the bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 minutes:

1 1⁄3 cups warm (105° to 115°F) water

1 package (2 1⁄4 teaspoons) active dry yeast


3 1⁄2 to 3 3⁄4 cups all-purpose flour

2 tablespoons olive oil

1 tablespoon salt

(1 tablespoon sugar) (I omit)

Mix by hand or on low speed for about 1 minute. Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic.

For two small individual sized pizzas, you will only need about ¼ of the dough so you can freeze the rest in a gallon-sized freezer bag.

Roll out pizza dough to flatbread consistency.  Bake on a greased cookie sheet at 425 degrees for 7 minutes.  Remove from oven.

Crab Rangoon Filling

6 oz. cream cheese

½ teaspoon ground black pepper

½ teaspoon Worcestershire sauce

¼ teaspoon salt

2 garlic cloves

Mix filling in a food processor until well blended.

Spread filling on prebaked pizza dough.  Add approximately 1 cup shelled Dungeness Crab to each pizza.  Top with approximately ½ cup grated parmesan cheese.

Continue baking for another 15 minutes at 425 degrees, being careful not to let edges of the crust burn.

Remove from oven and add Thai sweet chili sauce.


2 responses to this post.

  1. This quote came to mind after looking at your beautiful dishes.
    “Cookery is not chemistry. It is an art. It requires instinct
    and taste rather than exact measurements.”
    – Marcel Boulestin


  2. […] Crab Rangoon Pizza ( […]


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