Crab Rangoon Cheesy Bread combines creamy crab and cream cheese filling with ginger, soy, and sriracha, stuffed into soft bread dough and topped with melted cheese. It's a hybrid appetizer that merges the flavors of fried wontons with cheesy bread.
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Preheat your oven to 400°F (200°C).
Finely chop the imitation crab meat. Slice the green onions and finely chop the chives, setting some aside for garnish.
In a large bowl, combine the room temperature cream cheese, chopped crab meat, soy sauce, Worcestershire sauce, sriracha, garlic powder, onion powder, ground ginger, white pepper, and sour cream.
Mix with a fork or your hands until well combined.
Add most of the sliced green onions and chopped chives (reserving some for garnish), 1 cup of mozzarella cheese, and 1 cup of white cheddar cheese to the bowl. Mix again until everything is fully incorporated.
On a lightly floured surface, roll out the pizza dough into a large rectangle. Transfer the dough to a parchment paper-lined baking sheet.
Spread the crab rangoon mixture down the center of the dough, leaving a border around the edges.
Sprinkle 1/4 cup of mozzarella cheese over the filling.
Fold one side of the dough over the filling, then fold the other side over to enclose it. Gently press the seams and ends to seal.
Using a pizza cutter or knife, make several slits across the top of the dough to allow steam to escape.
Top the loaf with the remaining mozzarella, cheddar, and white cheddar cheeses.
Bake for about 20 minutes, or until the bread is golden brown and the cheese is melted and bubbly.
Remove from the oven and immediately brush the crust with melted garlic butter.
Drizzle the sweet chili sauce over the top of the cheesy bread.
Garnish with the reserved sliced green onions and chopped chives.
Let it cool for at least 5 minutes before slicing and serving.
Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes until warm.
Yes. Use lump crab meat or canned crab (drained well) in the same quantity. Real crab will give a richer flavor but may cost more.
Don't overbake. Remove from the oven as soon as the top is golden brown. Cover loosely with foil if the edges brown too fast.
Yes. Mix the filling up to 1 day ahead and refrigerate. Stuff and bake when ready. This also helps flavors meld.
Yes. Omit it or replace with hot sauce, chili paste, or extra soy sauce for a milder, less spicy result.
The top should be golden brown and the sides should sound hollow when tapped. Internal temperature should reach 190°F.
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