This easy crab Rangoon sandwich takes everything I love about the classic Chinese takeout appetizer—creamy crab filling, a touch of tang, and crispy texture—and transforms it into a quick and satisfying grilled sandwich. It’s perfect when I’m craving something indulgent but don’t want to deep fry or wait for delivery.
Why You’ll Love This Recipe
I love this recipe because it gives me all the flavor of crab Rangoon with none of the fuss. It’s quick to prep, super satisfying, and made with simple ingredients I usually have on hand. Pan-frying the sandwich in butter gives the bread a golden, crispy crust, just like a fried wonton, while the warm, gooey crab filling melts perfectly inside. Whether I use real crab meat or surimi, it always comes out delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the filling: 4 ounces cream cheese 8 ounces cooked crab meat or surimi, shredded and drained if canned 1 tablespoon unsalted butter, softened 1 green onion, finely chopped 1 tablespoon Worcestershire sauce 1 1/2 teaspoons garlic powder 1 teaspoon ground white pepper 1 teaspoon lime juice
For the sandwiches: 8 slices white bread 4 tablespoons cream cheese (plain, for spreading) 2 tablespoons butter, divided Sweet chili sauce, for serving
Directions
Make the filling: In a medium bowl, I combine the cream cheese, crab or surimi, softened butter, green onion, Worcestershire sauce, garlic powder, white pepper, and lime juice. I stir it until everything is evenly mixed and creamy.
Assemble the sandwiches: I spread plain cream cheese on one side of each slice of bread (about 1/2 tablespoon per slice). Then I divide the crab filling among 4 of the slices, spreading it all the way to the edges. I top each with a second slice of bread, cream cheese side down.
Pan-fry the sandwiches: In a nonstick skillet over medium heat, I melt 1/2 tablespoon of butter and fry one sandwich at a time for 2–3 minutes on each side, until the bread is golden and crispy. I repeat this step with the rest of the butter and sandwiches.
Serve: I cut each sandwich in half and serve them warm with sweet chili sauce for dipping.
Servings and timing
This recipe makes 4 sandwiches. Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes
Variations
I like to play with flavors depending on my mood. Sometimes I add a finely chopped red chile for a bit of heat—it blends beautifully with the creaminess of the filling. If I’m feeling fancy, I swap the white bread for brioche or challah, which makes the sandwich extra rich. I’ve also mixed real crab and surimi together for a more complex seafood flavor.
Storage/Reheating
I store any leftover crab filling in an airtight container in the fridge for up to 2 days, or freeze it for up to 1 month. When I’m ready to use it, I thaw it in the fridge and give it a good stir. Once thawed, I never re-freeze it to keep the texture intact. As for the sandwiches, I prefer to make them fresh, but if I do have extras, I wrap them in foil and reheat in a skillet or toaster oven until warmed through and crispy again.
FAQs
What kind of crab should I use?
I use either canned crab, fresh crab, or surimi (imitation crab sticks). Just make sure it’s well-drained if using canned, so the filling doesn’t get soggy.
Can I make these sandwiches ahead of time?
I make the filling ahead of time and store it in the fridge or freezer. But I always recommend frying the sandwiches fresh for the best texture and crunch.
What bread works best for this recipe?
I usually use white sandwich bread, but milk bread, brioche, or even challah work beautifully. They all crisp up well and hold the creamy filling nicely.
Can I make this recipe vegetarian?
Yes, just skip the crab and double the cream cheese or add finely chopped sautéed mushrooms for a savory twist.
What dipping sauce goes best with this?
Sweet chili sauce is my go-to—it complements the richness of the crab and cream cheese with a little tang and heat. But I’ve also tried soy sauce with a splash of rice vinegar for something more savory.
Conclusion
This crab Rangoon sandwich has become one of my go-to comfort foods when I want something warm, crispy, and packed with flavor. It’s fast, flexible, and always hits the spot. Whether I’m making it for lunch, a quick appetizer, or a late-night snack, it never disappoints.
A grilled sandwich that transforms the creamy, savory flavor of crab Rangoon into a handheld delight. Crispy bread meets a rich crab-cream cheese filling perfect for dipping in sweet chili sauce.
Total Time:20 minutes
Yield:4 sandwiches
Ingredients
4 oz cream cheese
8 oz cooked crab meat or surimi, shredded/drained
1 tbsp softened unsalted butter
1 green onion, finely chopped
1 tbsp Worcestershire sauce
1½ tsp garlic powder
1 tsp ground white pepper
1 tsp lime juice
8 slices white bread (or your preferred bread)
4 tbsp plain cream cheese (for spreading)
2 tbsp butter, divided (for frying)
Sweet chili sauce (for serving)
Instructions
In a bowl, combine cream cheese, crab or surimi, softened butter, green onion, Worcestershire sauce, garlic powder, white pepper, and lime juice. Mix until creamy and well blended.
Spread plain cream cheese on one side of each slice of bread (about ½ tbsp per slice).
Divide the crab filling among 4 slices of bread, spreading to the edges. Top with the remaining bread slices, cream cheese side down.
Heat a nonstick skillet over medium heat. Melt ½ tbsp butter and grill one sandwich for 2–3 minutes per side, until golden and crisp.
Repeat with remaining butter and sandwiches.
Cut sandwiches in half and serve warm with sweet chili sauce.
Notes
Add finely chopped red chili or sriracha to the filling for heat.
Use richer bread like brioche or challah for extra indulgence.
Mix fresh crab and surimi together to balance flavor and cost.
Make and store the crab filling ahead, but cook sandwiches just before serving for best texture.
To maintain crispness, reheat in a skillet or toaster oven rather than in a microwave.
