Preheat oven to 425 degrees. Place crust on a large baking sheet; bake for 5 minutes or until lightly brown.
Does our recipe for Crab Rangoon Pizza rival your favorite restaurant's recipe? We'll let you and the fam decide on that one.
Servings and Ingredients
|½ (20-oz.) pkg. soten-fired brick-oven-style pizza crusts, (1 crust)|
|6 green onions|
|6 oz. Hy-Vee cream cheese, softened|
|1 tsp. Hy-Vee garlic powder|
|1 (8-oz.) pkg. Hy-Vee Fish Market imitation flaked crabmeat|
|¼ c. carrots, bias-sliced|
|¼ c. canned baby corn, bias-sliced|
|½ c. Hy-Vee Kitchen wonton chips, crumbled|
|¼ c. Hy-Vee finely shredded Parmesan cheese|
|½ c. Culinary Tours sweet Thai-style chili sauce|
Things To Grab
- Large baking sheet
- Medium bowl
Slice green onions, separating green and white pieces; set aside.
Combine cream cheese, green onion whites, soy sauce, and garlic powder in a medium bowl. Spread cream cheese mixture on partially baked crust. Top with crabmeat, carrots, and baby corn. Sprinkle with crumbled wonton chips and Parmesan cheese.
Bake for 8 to 10 minutes or until cheese is melted and lightly brown. Drizzle with chili sauce and sprinkle with remaining green onions before serving.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 25mg
- Sodium: 780mg
- Total Carbohydrates: 40g
- Protein: 9g