Crab Rangoon Flatbread Pizza

January 15, 2015Katie


This is my daughter Kayla and her best friend and roommate Brettley from ORU.

One year, Kayla went home with Brettley to Iowa at Christmas for a week, and they kept telling me about this pizza they had.

Crab Rangoon Pizza.

I was intrigued, and set about figuring out how to make it this week.  I tested it out on them some weeks later and they both agreed it was close.

For those of you who may  not be familiar with the term, Crab Rangoon is a deep fried wonder usually seen on Chinese Buffets.  It is a wonton wrapper filled with a mixture of cream cheese, onions and sometimes horseradish, then sealed shut and deep fried.  You may have seen it.

The experiment was a success and this was ohhhh so good.

This part may be difficult for you, so if you can’t find wonton wrappers, you could still make this without them.  We have an asian market that carries them but many grocery stores now do as well.  They are in the refrigerated section.

Slice the wontons (do several at once) up into strips and then lay them out onto a lined cookie sheet that you’ve brushed with olive oil. Brush the tops of the strips with a little olive oil and then pop into a hot 400º oven for about 10 minutes or until the strips brown up and are crispy.

Find some flatbread at your local grocery store.  I used Toufayan Multigrain Flatbread (if you’re from Oklahoma, I got it at Crest).

The rest of you? I don’t know what to tell you…but look for it!  In a pinch, wheat tortillas may work?

Take a block of cream cheese, chop up one-half an onion super fine, and measure out 2 tablespoons of horseradish.  Don’t worry, the horseradish is almost undetectable but it just gives it something yummy.  I used fat-free cream cheese, and it was really really good.  We’re trying to eat lowfat …

At the moment anyway.

Dump this all into a bowl and mix it up with your mixer.

Take one of your flatbreads and put it on a pizza round or a lined cookie sheet,  and spread an even layer of this mixture over it, going almost to the edge.


Now, if you want to be really gourmet, buy some real lump crab meat, but the girls told me they just used the “orange crab stuff” so I just bought the imitation, which is really just white fish.


Next, sprinkle some shredded Asiago cheese over top of the crab meat.  You could use any cheese you love, even mozerella.


Chop up some green onions and sprinkle those over top of the cheese.


Then shake some parmesan on top of that.  I know, I know, fresh would be so much better (and I agree! Use it!) but this was all I had laying around.  Go ahead…chew me out.  I deserve it.

Pop this into your oven for 20-25 minutes at 400º, or until the cheese has melted nicely and the edges of the flatbread are beginning to brown and crisp.

Remove your pizza from the oven and while it’s still piping hot, drizzle some Sweet Chili Sauce over top.  If you’re not sure what that here.  It is available at Wal-Mart and most stores now in the Asian section. It’s like a sweet and sour sauce kicked up with chili’s but not too hot…just delicious!

Pop it back into the oven now for an additional 2-3 minutes, just to warm up the sauce.  Remove it and and cut it into fourths.

This is so marvelous.

Come closer.

A little closer….

If you love crab rangoon, you must make this!

Ya hear? Make it today!

KB Crab Rangoon Flatbread Pizza
Prep time
Cook time
Total time
Serves: 4
  • 4 wonton wrappers, sliced into thin strips
  • 1 T. olive oil
  • 4 multi grain flatbreads
  • 1 (8 oz) block of cream cheese
  • ½ c. finely chopped onions
  • 2-3 T. horseradish ( or 4 if you love horseradish!)
  • 1 package flaked imitation crabmeat
  • 1 c. Asiago cheese
  • ¼ c. parmesan cheese
  • 2 green onions
  • 3 T. asian style sweet chili sauce
  1. Preheat oven to 400º. On lined cookie sheet, drizzle olive oil and brush all over foil. Lay out strips of wontons, not touching and brush with additional olive oil.
  2. Bake for 10 minutes or until browned and crispy.
  3. In medium bowl, with mixer, blend together cream cheese, onions, and horseradish. Spread ¼of mixture over one flatbread almost to edges.
  4. Top with ¼ of the crabmeat.
  5. Sprinkle ¼ of the Asiago over top.
  6. Chop up green onions and sprinkle ¼ over cheese, then sprinkle with ¼ cup of the parmesan cheese.
  7. Bake for 20 minutes or until cheese is melted and browning and the flatbread edges are brown and crisping.
  8. Remove from oven and drizzle chili sauce over top.
  9. Return to oven for 2-3 minutes and then top with crumbled wonton strips.
  10. Cut into fourths and serve!

Crab Rangoon Pizza With Sweet Chili Sauce - Dishin & Dishes


Today I’m participating in Food Network’s Comfort Food Feast. You MUST check out what some of my favorite food bloggers are making in the way of pizza!

Dishin & Dishes: Crab Rangoon Pizza Flatbread
Daisy at Home: Mini Pizza Bites
The Cultural Dish: Mini Eggplant Pizzas
Napa Farmhouse 1885: Spicy Pizza with Garlic Confit & Pesto
Red or Green: Tostada Pizza
Swing Eats: Mini Deep Dish Polenta Pizzas (Gluten-Free)
Weelicious: Quilt Pizza
Taste with the Eyes: Pretty Little Cast Iron Skillet Pizzas
The Mom 100: Two-Cheese and Sun-Dried Tomato Pesto Naan Pizza
FN Dish: 6 Newfangled Ways to Get Your Pizza Fix


  • jane

    March 28, 2010 at 2:54 pm

    Thank you so much for sharing! It looks wonderful...
  • Sandy

    September 28, 2010 at 8:14 am

    just had this pizza in DSM last night and loved it. first thing this morning I had to start recreating it for home use...thanks! your interpretation looks very close- I will likely use a homemade cracker style crust, but can't WAIT to try it. thx
  • Ben

    October 1, 2011 at 7:43 pm

    We just made this tonight. It was fairly easy and very tasty. I've been to Fongs but never ordered the original so I can't really compare. This will stay in the recipe box however.
    1. DishinandDishes

      October 2, 2011 at 12:14 pm

      Ben - great! Glad you liked it!
  • Mads

    October 26, 2011 at 3:39 pm

    WOW! I would never have thought of this. What a great idea! I try to make a new pizza every other week, and this has officially been added to the list. Thanks!
    1. DishinandDishes

      October 26, 2011 at 3:56 pm

      Mads - hope you enjoy it!
  • Kathy

    October 27, 2011 at 1:48 pm

    Maybe I missed it, but why did you take the wontons and cut them and bake them? I didn't see them added to the pizza.
    1. DishinandDishes

      October 27, 2011 at 1:52 pm

      Kathy - we didn't have time to add them on the show - but I sprinkle them over the top of the pizza for crunch - you can see it on the blog post!
  • Lindsey

    September 29, 2014 at 10:57 am

    Thank you so much for sharing this awesome recipe! It is so delicious, and a lot like Fongs pizza here in Des Moines, which is where I assume your daughter went. I've made this twice for my family, and we are obsessed with it! Great recipe
    1. Katie

      September 29, 2014 at 3:02 pm

      Lindsey, we are obsessed with it too! thanks for letting me know!!!
  • Jenny

    February 28, 2015 at 3:12 pm

    My boyfriend and I were just talking about his favorite pizza- Fong's Crab Rangoon! He's in PA now but went to college at Iowa State and always went to Fong's when he was in Des Moines. So I looked for a recipe and came across yours without even knowing that it was based off of Fong's. I can't wait to make this with him!
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  • Nate Mader

    April 14, 2016 at 11:18 pm

    I've had Fongs Crab Rangoon. Why do you put horse raddish in your recipe? It did not taste like Fongs.
    1. Katie

      April 15, 2016 at 5:16 pm

      Nate - that is why i say you can leave it out. I love when places serve Crab Rangoon with a little horseradish in it but it's not for everyone!
  • Jennifer White

    August 3, 2020 at 5:26 pm

    Just so you can make this a little more like fongs, this pizza was recently posted on food Network they did not give the exact measurements but it has no horseradish instead it has finely chopped surimi, sour cream, whipped cream cheese, heavy whipping cream sweet and sour sauce topped with mozzarella and asiago cheese and sweet chili sauce and green onions with wontons.
    1. Katie

      August 10, 2020 at 11:46 am

      Wow who knew? That all sounds great. I think we've been pleased with how we're making it and not having to source so many ingredients. The horseradish is a personal preference. Thanks for letting me know!
  • Lynn

    September 18, 2020 at 4:57 pm

    Hello - thank you for this recipe! This might be a dumb question, but do you repeat and prepare the other 3 flatbreads at the same time with the rest of the cheese and toppings? Baking each one right after the other?
    1. Katie

      September 18, 2020 at 5:26 pm

      Lynn- yes! You can usually put two on a baking sheet and do four at once!
      1. Lynn

        September 18, 2020 at 5:33 pm

        Perfect! And you answered my other (unspoken) question, whether 2 could fit on a cookie sheet together. Thank you!

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