For His Master's Veneration: Crab Rangoon Pizza

Crab Rangoon has been on the menu of Trader Vic's in San Francisco since at least 1956. Although the appetizer is allegedly derived from an authentic Burmese recipe, the dish was probably invented in the United States.

Though the history of Crab Rangoon is unclear, cream cheese is essentially nonexistent in Southeast Asian , so it is unlikely that the dish is actually of east or southeast Asian origin.

However since it is the way many “Middle-Americans” are introduced to the taste of crab: slave thought it just might make an interesting pizza! Here we have the tastes blended, a touch of crunch and of course a sauce for topping. No Virginia, no tomato sauce on this pizza!

Ingredients:

1 tub (8 oz.) Chive & Onion Cream Cheese Spread Room temperature

1 5oz. tub of non-flavored Greek style yogurt non-fat

1/3 cup mayonnaise

1 cup asiago cheese grated

½ Cup Parmesan Cheese grated

1 tsp white pepper

1 tsp brown sugar

1Tsp Worcester sauce

1 tsp garlic powder

1 can drained real crab pieces

1 pkg imitation crab flakes thawed

Prepared pizza crusts

¼ cup Duck sauce (or Sweet & Sour sauce)

Directions:

Preheat your oven to 400 degrees with your pizza stone in the oven!

Lay out about 4 – 5 sheets of wonton wraps on cutting board. Using a pizza cutter, slice into thin strips. Heat oil in the skillet and lightly fry these strips in small batches. They go VERY quickly so just keep stirring them until just golden on the edges. Set aside on paper towels to drain.

In a mixer bowl combine:

1 tub cream cheese spread

1 5oz.tub of non-flavored Greek style yogurt Non-fat

1/3 cup mayonnaise

½ cup asiago cheese

¼ cup Parmesan Cheese

1 tsp white pepper

1 tsp brown sugar

1tsp Worcester sauce

1 tsp garlic powder

Mix well with mixer. Then stir in the drained can of crab meat.

(if all this seems too much – you can just mix the drained crab meat into the tub of cream cheese spread, but at least add a touch of white pepper)

Lay out the prepared crust and brush lightly with olive oil.

Spread a thin layer of the topping onto the crust. Only 1 or 2 serving spoons full and spread with the backs of the spoons. Top with ½ cup of the imitation crab flakes