Sea Shells® Crab Rangoon Pizzette

Name: Sea Shells® Crab Rangoon Pizzette | Food Service Recipes | Trident Seafoods
Yield: 4 servings
Ingredients: 1 LB Sea Shells®; Salad Style Flake & Chunk Surimi Seafood; ¾ cup Sour cream; 1/3 cup Sour cream; 1/2; tsp Soy sauce; 1 Tbsp Toasted sesame oil; 1 Tbsp Yuzu Lemon; 1/4 cup Chive, sliced thin bias; 2 tsp Ginger, finely minced; 1/8 tsp Granulated garlic; 1/4 tsp Togarashi spice blend; 4 Lavash flatbread 10” x 8”; 1/4; cup Vegetable oil; S; alt and pepper to taste; Wonton chips; Sweet chili sauce; Fresh cilantro; Furikake

4 servings

Ingredients

1 LB Sea Shells® Salad Style Flake & Chunk Surimi Seafood
¾ cup Sour cream
1/3 cup Sour cream
1/2 tsp Soy sauce
1 Tbsp Toasted sesame oil
1 Tbsp Yuzu Lemon
1/4 cup Chive, sliced thin bias
2 tsp Ginger, finely minced
1/8 tsp Granulated garlic
1/4 tsp Togarashi spice blend
4 Lavash flatbread 10” x 8”
1/4 cup Vegetable oil
Salt and pepper to taste

Garnish

Wonton chips
Sweet chili sauce
Fresh cilantro
Furikake

Directions

Pre-heat convection oven to 425F.
Soften cream cheese until room temperature, place in mixer with paddle. Begin mixing on low. Scrape sides until smooth.
Add sour cream, soy sauce, sesame oil, yuzu and continue mixing, scraping sides until uniform.
Remove surimi seafood from the pouch and break it up loosely in a medium bowl.
Add sour cream, and cream cheese mixture with chive, ginger, garlic, and togarashi spice. Fold until uniformed.
Place flatbread on a lined baking sheet, and brush with vegetable oil lightly.
Spoon approx. 1 ¼- 1 1/2 cup mixture onto the crust and evenly spread out on crust leaving ½” crust edge exposed.
Bake in the oven, fan on, center rack for approx. 6-8 minutes until begins to brown and the crust is crispy.
Remove from oven, and cut into desired pieces.
Sprinkle with broken won ton chips, drizzle off with chili sauce, sprinkle cilantro and furikaki for garnish. Tip: substitute Lavash flatbread with pre-cooked crust or Naan bread