Easy creamy jalapeño corn

This crab rangoon pizza transforms everyone's favorite Chinese takeout appetizer into an irresistible main course. The creamy, savory base pairs perfectly with tender crab meat, while crispy wonton strips add that distinctive crunch we all love. Finished with a drizzle of sweet chili sauce and fresh green onions, every bite delivers the perfect balance of flavors and textures that makes traditional crab rangoon so addictive.

I first discovered crab rangoon pizza years ago at a popular Des Moines pizzeria called Fong's. After moving to our farm in the countryside, I found myself craving that unique combination of flavors but without the hour-long drive to satisfy it. After several attempts to recreate their famous pizza, I finally perfected this version that brings all those craveable elements right to my home kitchen. My family now requests it so often that I keep wonton wrappers on hand at all times!

Ingredients

• 1 package wonton wrappers: These create the signature crunchy topping that makes this pizza special – you'll find them in the refrigerated section near the produce
• 2 tablespoons vegetable oil: For frying the wonton strips until they're perfectly golden and crispy
• 8 oz cream cheese, softened: Creates the creamy, tangy base that replaces traditional pizza sauce – full-fat or reduced-fat both work well
• 2 teaspoons soy sauce: Adds that authentic Asian-inspired umami flavor to the cream cheese mixture
• 1 teaspoon garlic powder: Provides a savory depth that balances the richness of the cream cheese
• 1 tube refrigerated pizza dough: Saves time without sacrificing flavor – you can also use homemade or pre-made crust if preferred
• 8 oz imitation crab meat: Gives you that classic crab rangoon flavor without breaking the bank – real crab meat works beautifully too
• 2 cups shredded mozzarella cheese: Creates that perfect melty, cheesy pizza experience we all crave
• ¼ cup sweet chili sauce: Provides the signature sweet-spicy finish that completes the crab rangoon experience
• 3 green onions, thinly sliced: Adds freshness, color, and a mild onion flavor that cuts through the richness

Step-by-Step Cooking Instructions

Step 1:

Prepare the wonton strips: Preheat your oven to 425°F. While it's heating, take your wonton wrappers and stack a few at a time, then cut them into approximately ½-inch wide strips. You should get about 10 strips from each wrapper. You can either deep fry these in oil heated to 350°F for about 30 seconds until golden and crispy, or air fry them at 375°F for 3-4 minutes, shaking halfway through. Either method works beautifully – I often choose the air fryer for less mess. Transfer the crispy strips to a paper towel-lined plate to drain any excess oil.

Step 2:

Create the cream cheese sauce: In a medium bowl, combine the softened cream cheese, soy sauce, and garlic powder. Mix until completely smooth and well blended. Make sure your cream cheese is truly at room temperature for the easiest mixing and spreading. This mixture forms the base of your pizza and replaces traditional tomato sauce with a creamy, savory alternative that mirrors the filling of crab rangoon.

Step 3:

Prepare the pizza crust: Lightly grease a large baking sheet or pizza pan. Unroll the refrigerated pizza dough onto the prepared pan and gently stretch it to fit, creating an even thickness throughout. If you're using a pre-made crust, simply place it on your pan. For homemade dough, roll it out to your desired thickness and transfer to the pan.

Step 4:

Assemble the pizza: Spread the cream cheese mixture evenly over the pizza dough, leaving about a half-inch border around the edges for the crust. Break the imitation crab meat into small, bite-sized pieces and distribute them evenly across the cream cheese layer. The key here is to spread the crab throughout so you get some in every bite. Finally, sprinkle the shredded mozzarella cheese evenly over the top, covering the crab meat and cream cheese.

Step 5:

Bake to perfection: Place the pizza in your preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is completely melted and beginning to brown in spots. Keep an eye on it during the last few minutes to ensure the crust doesn't over-brown.

Step 6:

Add the finishing touches: Remove the pizza from the oven and immediately drizzle the sweet chili sauce over the top in a zigzag pattern. You can use a spoon or transfer the sauce to a squeeze bottle for more control. Sprinkle the sliced green onions evenly over the pizza, then top with the crispy wonton strips. The heat from the pizza will slightly warm the toppings without making the wontons soggy.

Step 7:

Slice and serve: Let the pizza rest for about 2 minutes before slicing. This brief rest allows the cheese to set slightly so it doesn't all slide off with the first cut. Slice into wedges or squares and serve immediately while the contrast between the hot, melty pizza and crispy wonton strips is at its peak.

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The Magic of Textural Contrast

What makes this pizza truly special is the interplay of textures in every bite. The crispy wonton strips provide that distinctive crunch that's essential to traditional crab rangoon, while the creamy base and melty cheese deliver rich, comforting satisfaction.

I discovered the importance of adding the wonton strips at the very end after my first attempt at this recipe. Originally, I tried baking them on top of the cheese, but they became soggy and lost that crucial crackly texture. Adding them fresh after baking makes all the difference in recreating the authentic crab rangoon experience.

Another game-changing discovery was drizzling the sweet chili sauce on the hot pizza rather than mixing it into the cream cheese base. This creates pockets of sweet-spicy flavor that burst through the richness, giving you that perfect balance that makes you go back for slice after slice.

Last month, I made this pizza when my sister visited from the city. She's a self-proclaimed crab rangoon connoisseur and was skeptical that a homemade version could compare to our favorite restaurant's version. After one bite, her eyes widened, and she immediately asked for the recipe! She now makes it regularly for her friends in the city, who can't believe it's homemade.

Creative Variations

While this classic version is hard to beat, I love experimenting with different twists on the basic recipe. Here are a few variations that have become favorites in our house:

For a spicier kick, add a thin layer of sriracha to the cream cheese mixture before topping with the crab. The heat balances beautifully with the sweet chili sauce and adds another dimension of flavor that heat-lovers will appreciate.

When I'm feeling fancy, I sometimes swap the imitation crab for real lump crab meat and add a sprinkle of Old Bay seasoning to the cream cheese base. This creates a more elevated version that's perfect for special occasions or when you want to really impress your guests.

For a fun party appetizer version, try making mini crab rangoon pizzas using refrigerated biscuit dough. Simply flatten each biscuit into a small disc, top with a dollop of the cream cheese mixture, a bit of crab, and cheese, then bake until golden. Top with the wonton strips, sauce, and green onions for perfect two-bite treats!

I've been perfecting this recipe for nearly three years now, and it's become one of our family's most requested meals. What started as an attempt to recreate a restaurant favorite has evolved into something we honestly prefer to the original. There's something so satisfying about bringing together these unexpected flavors and textures to create a truly unique pizza experience that breaks all the rules in the best possible way!

Frequently Asked Questions

→ Can I use fresh corn instead of frozen?

Yes! You can use fresh corn cut from about 3 medium ears. The cooking time might be slightly longer than with frozen corn.

→ How spicy is this dish?

It has a medium heat level. To make it milder, remove seeds from jalapeños. For more heat, keep seeds in or add more red pepper flakes.

→ Can I make this ahead of time?

Yes, it reheats well. Store in the fridge for up to 3 days and warm gently on the stove, adding a splash of cream if needed.

→ What can I serve with creamy jalapeño corn?

It pairs beautifully with grilled chicken, steak, fish tacos, or as part of a larger BBQ spread. Also great with Mexican-inspired meals.

→ Can I make this dairy-free?

You can substitute the butter with olive oil and the heavy cream with full-fat coconut milk for a dairy-free version.