If you’ve never had Crab Rangoons before, they’re crispy wonton morsels filled with a creamy crab mixture, paired with sweet chilli sauce – commonly found at Chinese takeaway shops in the US. They definitely had a moment on Tiktok a few years back and so i thought wouldn’t it be great on some crispy cheesy bead? Let me show you the recipe!

There are a few things to note:

1. Crab: traditionally made with imitation crab that you can find at Asian grocery stores! You could also substitute with real crab meat if you’re bougey.
2. Bread: i used pane di casa, but you can use any loaf of crusty bread.
3. Cheese: i used a combination of mozzarella cheese and parmesan. But honestly, use whatever stringy cheese you have on hand.

Ingredients

1 loaf of bread, slice in half lengthwise

Crab Rangoon Mixture:
250g imitation crab, shredded
1-2 heaping tbsp cream cheese
2 tbsp kewpie mayo
2 tbsp soy sauce
2 tsp sesame oil
1 tbsp sesame seeds
2 tbsp corriander/cilantro, minced
chilli flakes, to taste
salt, to taste

Cheese (i used mozarella & parmesan)
Sweet chilli sauce

Method

1. Preheat oven to 180C/350F. Place your bread into the oven to toast up for approx 5-10 mins or until golden brown.
2. Crab Rangoon: place all the ingredients for the Crab Rangoon mixture into a bowl and mix well until combined – you can adjust the amount of cream cheese to get your desired consistency.
3. Spread the crab rangoon mixture onto your toasted bread and top with the cheese. Place back into the oven on a broiler setting and broil the bread for approx 5 minutes or until the cheese is melted and golden.
4. Top the bread with some sweet chilli sauce and serve.