A week ago, I joined my wife at her yoga class, and after, we made Hoisin Brussels Sprout Tacos. A week later, I went back to the class with her, and we decided to go Asian Fusion again! This time, we built off the concept of Crab Rangoon, a mainstay on American Chinese takeout menus where crab and cream cheese are stuffed in a dough and deep fried. But instead of going the stuffed and fried route, we made a crab/cream cheese spread with Sweet Chili sauce incorporated in and spread it on a pizza crust. Then, we added some sesame seeds, scallions, and sriracha atop to give the dish some colour, texture, and a bit of heat!
We think we may need to turn the yoga followed up by Asian Fusion into a little series of posts!
Time: 35 Minutes
Ingredients:
- Thin Crust Pizza Dough. Premade or Make Your Own.
- 8 oz Crab Claw Meat
- 2 oz Cream Cheese
- 2 oz Sweet Chili Sauce
- Scallion Onions
- Sesame Seeds (we used black and roasted)
- Sriracha
Method:
- Place your pizza stone in the oven, and preheat your oven to 375 degrees F.
- Combine your Crab Claw Meat, Cream Cheese, and Sweet Chili Sauce in your stand mixer, and use the whisk attachment to combine.
- Slice your scallions into thin ribbons.
- When your pizza stone is hot, remove from the oven, and arrange your crust atop.
- Slice and spread your crab/cream cheese/chili sauce over the crust.
- Sprinkle your sesame seeds and scallion ribbons evenly over your flatbread.
- Drizzle your Sriracha over everything in the pattern of your choosing (we went spiral).
- Bake for 15-20 minutes.
- Plate, devour, and enjoy!
