A buttery, cheesy sandwich filled with creamy crab goodness, the Crab Rangoon Melt takes all the best parts of the classic appetizer and transforms them into a melty, indulgent comfort food. Cream cheese, mozzarella, green onion, and savory crab are sandwiched between slices of golden, crisp sourdough bread—creating the ultimate mashup of creamy and crunchy in every bite. It’s like ordering crab rangoon from your favorite takeout place, only faster and more satisfying.
Why You’ll Love This Recipe
I love this recipe because it’s fast, flavorful, and endlessly comforting. Here’s why I keep making it:
Quick and Satisfying: It comes together in under 20 minutes—ideal for weeknight dinners or last-minute cravings.
Incredible Flavor: The filling is creamy, cheesy, savory with a touch of sweetness, and rich with the flavor of crab.
No Fancy Ingredients: I make this using pantry staples and a bit of crab meat—nothing complicated.
Customizable: I sometimes add heat, change up the bread, or swap cheeses to keep things exciting.
Great for Sharing: These sandwiches are crowd-pleasers—perfect for family meals, game day snacks, or potluck-style gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
cream cheese
shredded mozzarella cheese
chopped green onion
Worcestershire sauce
soy sauce
minced garlic
granulated sugar
crab meat, well-drained
sourdough bread
unsalted butter
sweet chili sauce (optional)
garlic chili oil (optional)
Directions
Make the Filling: In a mixing bowl, I combine softened cream cheese, mozzarella, green onion, Worcestershire sauce, soy sauce, garlic, sugar, and crab meat. I stir everything together until it’s smooth and well-mixed.
Assemble the Sandwiches: I spread the filling on half of the sourdough slices, then top them with the remaining slices to form sandwiches.
Butter and Toast: I butter the outsides of each sandwich generously. Then I heat a skillet over medium heat and grill each sandwich for about 3–4 minutes per side until golden brown and the cheese is melted.
Serve: I like to serve them hot, with sweet chili sauce or garlic chili oil on the side for dipping.
Servings and Timing
Servings: 4 sandwiches
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Variations
Spicy Version: I sometimes add a pinch of red pepper flakes or a dash of sriracha for heat.
Different Cheese: Pepper jack or cheddar adds a whole new flavor dimension.
Bread Swap: Brioche, ciabatta, or even a baguette work great depending on my mood.
Party Style: I cut the sandwiches into quarters to serve them as finger food at get-togethers.
Herby Twist: Fresh chives or dill mixed into the filling adds a fragrant lift.
Storage/Reheating
Make-Ahead: I often mix the filling in advance and keep it in the fridge for a day or two. It’s great for prepping ahead.
Fridge Storage: If I have leftovers, I store the unbuttered sandwiches in an airtight container in the fridge for up to 1 day.
Freezer-Friendly: I freeze the uncooked, assembled sandwiches and grill them directly from frozen—just add a couple extra minutes.
Reheating: I reheat grilled sandwiches in a skillet or toaster oven to bring back that crispy edge. I avoid the microwave—it makes the bread soggy.
FAQs
Can I use imitation crab instead of real crab?
Yes, I often use imitation crab when I want a more budget-friendly version. It still tastes delicious and holds up well in the sandwich.
Can I make these ahead of time?
I prepare the filling ahead and store it in the fridge. When I’m ready to eat, I just assemble and cook the sandwiches fresh—it keeps the bread crispy.
How do I store leftovers?
I store any leftover (unbuttered) sandwiches in the fridge for up to 1 day. I cook them fresh for the best texture.
Can I freeze these sandwiches?
Absolutely. I freeze them assembled but uncooked. When I’m ready, I grill them from frozen and just give them a bit more time in the pan.
What’s the best way to reheat?
To keep that golden crust, I reheat them in a skillet or toaster oven. I stay away from microwaving because it softens the bread too much.
Conclusion
The Crab Rangoon Melt is everything I want in a comfort food sandwich—creamy, cheesy, a little sweet, and deeply savory with crisp golden bread holding it all together. Whether I’m making it for a cozy lunch, a snack, or feeding friends, it never fails to impress. It’s easy to prepare, flexible to tweak, and totally satisfying from the first bite to the last.
The Crab Rangoon Melt transforms the flavors of the classic appetizer into a rich, gooey sandwich. Creamy crab filling, melted cheese, and crispy sourdough bread come together for a fast, indulgent meal that’s comforting and full of flavor.
Total Time:18 minutes
Yield:4 sandwiches
Ingredients
8 oz cream cheese, softened
1 cup shredded mozzarella cheese
2 green onions, finely chopped
1 tsp Worcestershire sauce
1 tsp soy sauce
1 clove garlic, minced
1/2 tsp granulated sugar
1 cup crab meat, well-drained (or imitation crab)
8 slices sourdough bread
3 tbsp unsalted butter, softened
Sweet chili sauce or garlic chili oil, for serving (optional)
Instructions
In a mixing bowl, combine cream cheese, mozzarella, green onions, Worcestershire sauce, soy sauce, minced garlic, sugar, and crab meat. Stir until smooth and evenly mixed.
Spread the crab filling on 4 slices of sourdough bread, then top with the remaining slices to form sandwiches.
Butter the outsides of each sandwich generously.
Heat a skillet or griddle over medium heat. Cook the sandwiches for 3–4 minutes per side, pressing gently, until golden brown and the cheese is melted.
Slice and serve warm with sweet chili sauce or garlic chili oil on the side for dipping.
Notes
Use imitation crab for a more budget-friendly option—it still delivers great flavor.
Add a pinch of red pepper flakes or a dash of sriracha for a spicy kick.
Try different breads like brioche, ciabatta, or French bread for variety.
Mix in herbs such as dill or chives for a fresh flavor boost.
To make ahead, prepare the filling in advance and refrigerate for up to 2 days.
