Description
Crab Rangoon Grilled Cheese is a rich and indulgent fusion sandwich that combines the creamy, savory flavors of classic crab rangoon with the crispy, buttery goodness of grilled cheese. Loaded with crab meat, cream cheese, mozzarella, and green onions between golden toasted bread, it’s perfect for lunch, dinner, or an appetizer.
Ingredients
- 8 slices thick sourdough bread
- 8 oz lump crab meat, drained and picked over
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter, softened
- 2 tablespoons sweet chili sauce, for serving
- 1 teaspoon sesame seeds, optional garnish
Instructions
- In a medium bowl, combine cream cheese, crab meat, mozzarella cheese, green onions, garlic, Worcestershire sauce, soy sauce, and black pepper.
- Mix until evenly combined.
- Spread butter on one side of each bread slice.
- Divide the crab mixture evenly among four slices of bread.
- Top with the remaining bread slices, buttered side facing outward.
- Heat a large skillet or griddle over medium heat.
- Cook sandwiches for 3-4 minutes per side until golden brown and crispy.
- Press gently while cooking to help the filling melt.
- Continue cooking until the cheese is fully melted and the sandwich is heated through.
- Remove from the skillet and let rest for 1 minute.
- Slice in half and serve with sweet chili sauce for dipping.
- Garnish with sesame seeds if desired.
Notes
- Lump crab meat provides the best texture and flavor.
- Keep the heat at medium to ensure the filling heats through before the bread over-browns.
- Swiss or Monterey Jack cheese can be substituted for mozzarella.
- Serve with sweet chili sauce to mimic traditional crab rangoon flavors.
- Best enjoyed immediately while hot and crispy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Griddling
- Cuisine: American-Asian Fusion