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Crab Rangoon Pizza

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"True crab rangoon flavor on a pizza. Easily made to be gluten-free."
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27 m servings 327 cals
Original recipe yields 8 servings (1 pizza)

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  • Prep

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  1. Heat vegetable oil in a deep skillet over medium-high heat; fry wonton strips until crisp, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.
  2. Preheat oven to 450 degrees F (230 degrees C). Spread pizza dough onto a baking sheet.
  3. Bake in the preheated oven until slightly brown, about 7 minutes.
  4. Mix cream cheese, 1/4 cup green onions, 2 tablespoons Parmesan cheese, and crab together in a bowl; spread onto the pizza crust. Top with mozzarella cheese, remaining Parmesan cheese, fried wonton strips, and remaining green onions.
  5. Bake in the preheated oven until cheese is browned and melted, about 8 minutes. Drizzle sweet chile sauce over top.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 327 calories; 15.4 g fat; 32 g carbohydrates; 14.5 g protein; 46 mg cholesterol; 681 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Wow wow wow. This was so delicious. If you are a fan of pizza and also a fan of crab rangoon - give this a try. Out of this world amazing.

Delicious!!! ohh my goodness, seriously yummy!!!!! I'm addicted!! I used our Blackstone pizza oven my husband got for christmas to cook this on a 3 day rise dough. I added a little soy sauce & ...

O.M.G. This is INSANE. No's so incredibly good. Sadly, I'm left to eat the entire thing by myself, something my waistline regretted before I took my first bite, as my husband find...

This was definitely one of my top 10 food experiences. It tastes like crab rangoon with generous filling. LOVE LOVE LOVE!

Yum! Made it with GF crust and wontons. Tastes like the real thing! Definitely choose frozen crab over canned. I'm making it again this weekend.