Crab rangoon Focaccia
Crab rangoon has always been one of those appetizers I order “for the table” and then secretly eat most of myself. The crispy wonton wrapper, creamy crab filling, sweet chili sauce — it’s just one of those perfect comfort food combinations. So naturally, I started wondering what would happen if I turned all of those flavors into focaccia.
This crab rangoon focaccia is stuffed with a creamy crab and mozzarella filling, baked until golden and fluffy, then finished with extra dollops of filling, crunchy fried wonton strips, green onion, and sweet chili sauce. It’s cheesy, crispy, creamy, and honestly feels like the kind of thing that shouldn’t work… but absolutely does.
- 8 oz cream cheese
- 8 oz imitation crab meat ((shredded))
- 0.5 cup green onion ((chopped))
- 1 Tbsp garlic powder
- 1 Tbsp sugar
- 1 tsp soy sauce
- 1 tsp salt
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 cup mozzarella cheese
- 10 wonton wrappers
- 0.5 cup sweet chili sauce
- 1 Make the crab rangoon filling by mixing cream cheese, shredded imitation crab, chopped green onion, garlic powder, sugar, soy sauce, salt, and sesame oil until evenly combined.
- 2
Stretch the focaccia dough in the pan, then spread the crab rangoon filling over the dough. Add mozzarella cheese, then fold the dough over the filling to seal it inside.
- 3
Cover the dough and let it proof in the pan for about 2 hours, or until puffy.
- 4
Drizzle olive oil over the dough. Gently dimple the surface with your fingers, then sprinkle sesame seeds on top.
- 5
Bake the focaccia 20-25 mins in 220 c until golden brown and cooked through.
- 6
While the focaccia is baking, cut the wonton wrappers into thin strips and fry them until crispy. Drain on a paper towel.
- 7
After baking, let the focaccia cool slightly. Pipe or spoon small dollops of the crab rangoon filling over the top.
Drizzle sweet chili sauce over the focaccia. Finish with the fried wonton strips and chopped green onion.
- 2