Mike's Crab Rangoon Pizza

Name: Mike's Crab Rangoon Pizza
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 large Boboli 12"Pre-Made Sturdy Pizza Crust Or [2] 6" Crusts; 3 cup Mozzarella Cheese [room temp - reserve 2 cups for topping]; 1 packages (8 oz) Philadelphia Cream Cheese [room temp]; 1 (8 oz) Real Crab Meat [fresh or jarred - not canned - reserve half for topping - check for shells]; 1/3 cup Sweet Chili Sauce [Franks brand is a great one]; 2 tbsp Grated Parmesan Cheese; 1 cup Green Onions [chopped - reserve half for topping]; 2 tbsp Hot Yellow Chinese Mustard; 2/3 cup Purple Onions [thin sliced]; 1 large Clove Garlic [fine minced]; 2 tsp Red Pepper Flakes [or less to taste - reserve half for topping]; 1/2 tsp Worshestershire Sauce; 1 tsp Fresh Ginger [minced]; 1/2 tsp Soy Sauce; 1/3 Wonton Wraps [thin sliced & deep fried]; 1 cup Cooking Oil

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

If you love Crab Rangoon, you're going to love this! Crispy, cheesy Crab Rangoon on a pizza!

While Crab Rangoon is commonly thought of as Chinese in origin, it's not necessarily true. The name, Rangoon, the Capitol of Burma in SE Asia may be the source of the confusion. There's actually more evidence to suggest that those cheesy little crabby delights are Polynesian based! Anyway, excellent work students!

If you love Crab Rangoon, you're going to love this! Crispy, cheesy Crab Rangoon on a pizza!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

If you love Crab Rangoon, you're going to love this! Crispy, cheesy Crab Rangoon on a pizza!

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Ingredients

20 mins

4 servings

● For The Crab Rangoon Pizzas
1large Boboli 12"Pre-Made Sturdy Pizza Crust Or [2] 6" Crusts
3 cupMozzarella Cheese [room temp - reserve 2 cups for topping]
1 packages (8 oz)Philadelphia Cream Cheese [room temp]
1 (8 oz)Real Crab Meat [fresh or jarred - not canned - reserve half for topping - check for shells]
1/3 cupSweet Chili Sauce [Franks brand is a great one]
2 tbspGrated Parmesan Cheese
1 cupGreen Onions [chopped - reserve half for topping]
2 tbspHot Yellow Chinese Mustard
2/3 cupPurple Onions [thin sliced]
1large Clove Garlic [fine minced]
2 tspRed Pepper Flakes [or less to taste - reserve half for topping]
1/2 tspWorshestershire Sauce
1 tspFresh Ginger [minced]
1/2 tspSoy Sauce
1/3Wonton Wraps [thin sliced & deep fried]
1 cupCooking Oil

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Steps

20 mins

1

Bring cream cheese and mozzarella to room temperature or just [slightly] warm in microwave.
2

Mix everything together in a bowl. Except for anything that says, "reserve half." Or, your purple onions, sweet chili sauce, hot mustard, wontons and oil in a bowl. Look closely at the ingredient section for any clarification.
3

Smear your cream cheese spread evenly atop of your pre-made crust[s].
4

Smear a thin layer of sweet chili sauce atop the cream cheese. This chili sauce can seriously over dominate your pizza - flavor wise - so don't overdue it. Unless of course, you prefer it as a primary flavor. Lightly smear your hot mustard to taste and evenly sprinkle on your remaining crab meat.
5

Add your thin sliced purple onions and your reserved green onions, red pepper flakes and mozzarella cheese.
6

Thin slice your wontons and fry in hot oil for about 30 seconds - just until they're just slightly browned and crispy. They'll brown more as they dry. Don't over fry. Place on clean napkins to drain oil then, place them on your pizza.
7

Bake on a pizza stone or cookie sheet at 425° for 25 minutes. Or, until crusts are browned and cheese is bubbling.
8

Slice and serve hot with ice cold beers. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on April 03, 2014 10:39

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!