Crab Rangoon Flatbread

Mozzarella, Jalapeño, Pickled Red Onion

Chef Robert Trevisanutto of Well Bread Restaurant Group | Tequesta, FL

Adapted by StarChefs | March 2021

INGREDIENTS

1 flatbread
Smithfield pourable cream cheese, to taste
1 ounce extra virgin olive oil
2 ounces whole milk mozzarella cheese
3 ounces king crab meat
1 ounce jalapeño
1 ounce pickled red onion

METHOD

Brush flatbread with extra virgin olive oil, drizzle pourable cream cheese over flatbread up to one inch from the border. Sprinkle mozzarella over cream cheese and top with jalapeños, pickled red onion and king crab. Bake in a convection oven at 350°F for 12-15 minutes or a pizza oven at 550°F for 8-10 minutes. Once the flatbread comes out of the oven, drizzle more pourable cream cheese over the entire flatbread. Cut into wedges and devour!

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