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Appetizer Crab Pizza

 Appetizer Crab Pizza
Guests will know you fussed when they bite into a wedge of this rich, golden pizza with a made-from-scratch crust. Cream cheese, crabmeat and herbs make up the yummy topping.
16-20 ServingsPrep: 40 min. + rising Bake: 10 min.


  • 3 to 3-1/2 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup water
  • 2 tablespoons olive oil
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups chopped imitation crabmeat
  • 1/4 cup milk
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 cup (4 ounces) shredded Swiss cheese, divided


  • In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In
  • a saucepan, heat water and oil to 120°-130°. Add to dry
  • ingredients; beat on medium speed for 3 minutes. Stir in enough
  • remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 8
  • minutes. Place in a greased bowl, turning once to grease top. Cover
  • and let rise in a warm place until doubled, about 1 hour.

2 of 2

Appetizer Crab Pizza (continued)

Directions (continued)

  • Punch dough down; divide in half. On a floured surface, roll each
  • piece into a 13-in. circle; transfer to two 12-in. pizza pans. Build
  • up edge slightly. Prick dough thoroughly with a fork.
  • Bake crusts at 450° for 10-12 minutes or until lightly browned.
  • Combine the cream cheese, crab, milk, feta cheese, basil, oregano,
  • and garlic powder; spread mixture over each crust. Sprinkle each
  • with 1/2 cup Swiss cheese. Bake 10-12 minutes longer or until crust
  • is golden and cheese is melted. Cut into wedges. Yield: 2 pizzas
  • (8-10 servings each).
Nutritional Facts: 1 serving (1 each) equals 167 calories, 8 g fat (4 g saturated fat), 28 mg cholesterol, 191 mg sodium, 16 g carbohydrate, 1 g fiber, 7 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer