Crab Rangoon Cheesy Bread

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So this was Celina’s last pregnancy craving before she gave birth and honestly, it was a good one.

A week out from the due date and we are in full chaos mode. You know that feeling where your to-do list has a to-do list? That was us. Every day was something. Get this done, set that up, did we buy enough of those things, oh God we forgot those other things. It was a lot.

So the last thing I wanted to do was spend three hours in the kitchen making a massive mess. But Celina loves crab rangoon, like LOVES crab rangoon, and she wanted to see if we could turn it into something a little extra. And when your wife is a week away from giving birth, you don’t really say no.

So I figured it out. All the stuff that makes a crab rangoon great—the creamy filling, the little bit of heat, the sweet chili—but stuffed inside cheesy bread, baked until golden and bubbly, and on the table in 30 minutes with barely any cleanup.

Celina approved. Baby approved shortly after by showing up a week later. I’m calling that a success!!

Let’s get into it!!

• 1 lb imitation crab

• 12 oz cream cheese, softened — I use Philadelphia

• 2 tsp soy sauce

• 1 tsp Worcestershire

• 1 tbsp sriracha (optional)

• 1 tsp garlic powder

• 1/2 tsp white pepper

• 4–5 green onions, chopped

• 1 store-bought pizza dough, rolled out as thin as possible

• 16 oz shredded mozzarella

• 4 oz shredded cheddar

• 3 tbsp butter, melted

• Sweet chili sauce for brushing and dipping — I use Mae Ploy, easy to find and delicious

From here, you’ll get the full directions, complete with helpful tricks and techniques to make sure you’re eating just as good as Celina. Subscribe and let’s get cooking.