Crab Rangoon Flatbread Recipe
Rangoon-style spread, surimi, thai chili sauce, mozzarella, wonton strips
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Ingredients
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Flatbread & Base
Crab Filling
Cheese & Toppings
Sauces & Garnish
Finishing Oil
Method
Flatbread & Base
Preheat and prepare flatbreads
Preheat oven to 425°F (220°C). Place the flatbreads on a baking sheet lined with parchment. Brush each flatbread lightly with 1 teaspoon olive oil to help crisp the bottom and prevent sogginess.
Make the Rangoon-style spread
In a medium bowl, combine the softened cream cheese (8 oz), 2 tablespoons mayonnaise, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon granulated sugar, 1 teaspoon finely grated ginger, 1 minced garlic clove, 1 teaspoon white or black pepper, and 1 teaspoon fresh lime juice. Whisk or beat with a fork until smooth and fully combined and season to taste. This is your Rangoon-style spread; it should be tangy, slightly sweet, and savory.
Crab Filling
Prepare the crab mixture: chop or flake 8 oz imitation crab into bite-sized pieces. Add the chopped crab to the Rangoon-style spread and fold gently to coat evenly. Stir in 3 tablespoons thinly sliced green onions, 1 teaspoon toasted sesame oil, and 1 teaspoon Worcestershire sauce. Taste and adjust seasoning; add a bit more soy or lime if needed.
Assembly & Baking
Assemble the flatbreads
Spread half of the crab-Rangoon mixture evenly onto each prepared flatbread, leaving a 1/2-inch border. Sprinkle 1/2 cup shredded mozzarella (and 1/2 cup shredded mild cheddar if using) evenly over each flatbread. Drizzle 1/2 teaspoon olive oil over the exposed crust edges for browning.
Bake
Bake in the preheated 425°F (220°C) oven for 10–12 minutes, or until the cheese is melted and bubbling and the edges of the flatbread are golden and crisp. If you prefer a crispier top, broil for an additional 1–2 minutes while watching closely to avoid burning.
Topping & Sauces
Finish with sauces and crunch: remove flatbreads from oven. Immediately drizzle or brush each with 1 tablespoon Thai sweet chili sauce (adjust to taste). If you want extra heat, drizzle a little sriracha (about 1/2 teaspoon per flatbread) or mix some sriracha into the chili sauce before drizzling.
Scatter 1/2 cup fried wonton strips per flatbread over the top to add the classic Rangoon crunch. Garnish with 1 tablespoon chopped cilantro and a light sprinkle of toasted sesame seeds if using.
Optional drizzle: for a salty finish, drizzle up to 1/2 teaspoon soy sauce across each flatbread and a few drops of sesame oil for aroma.
Serve
Slice each flatbread into 6–8 pieces. Serve immediately with remaining Thai sweet chili sauce on the side and lime wedges for squeezing over the top. Recommend serving while hot so the wonton strips remain crunchy.