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Crab Rangoon Toast

These Crab Rangoon Sandwiches are a delicious twist on Chinese shrimp toast, with a creamy crab filling that’s bursting with flavor between two perfectly crispy slices of bread. Every bite is a satisfying crunch that hits all the right notes! Dip them in your favorite sweet chili sauce, and you’ll find it hard to stop at just one!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Yields6 servings
Print Recipe Pin Recipe
Servings6 servings

Ingredients

CRAB FILLING

  • 1 pound crab imitation meat
  • 1/2 cup kewpie mayo
  • 1 tablespoon low-sodium soy sauce
  • 1 egg white
  • 1/3 cup cream cheese, room temp
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup green onions, chopped
  • 3 tablespoons cornstarch

OTHER

  • 12 slices stale white bread
  • vegetable oil, for frying
  • sweet chili sauce, for dipping

Instructions 

CRAB FILLING:

  1. In a large bowl, add the imitation crab meat, Kewpie mayo, soy sauce, egg white, and cream cheese. Mix until everything is well combined.
  2. Add the garlic powder, salt, black pepper, and chopped green onions. Stir to incorporate.
  3. Sprinkle in the cornstarch and gently fold it into the mixture to help bind the filling together. Set the crab filling aside.

PREPARE THE BREAD:

  1. Take the stale white bread slices and trim off the crusts if preferred. You will need pairs of slices for each sandwich.
  2. You can leave the bread as whole slices or cut each slice in half for smaller sandwiches, depending on your preference.

ASSEMBLE:

  1. Spread a generous amount of crab filling on one slice of bread in each pair. Top with a second slice of bread to create a sandwich.
  2. Press down lightly on the sandwich to ensure the filling adheres well.

FRY THE SANDWICHES:

  1. Heat vegetable oil in a skillet or deep pan over medium heat, ensuring the oil is deep enough for shallow frying (about 1/4 to 1/2 inch).
  2. Once the oil is hot, carefully place the sandwiches in the pan. Fry for 2-3 minutes until the bottom is golden and crispy.
  3. Flip the sandwiches and fry the other side for another 2-3 minutes until it’s golden and crispy.

DRAIN AND SERVE:

  1. Remove the sandwiches from the oil and place them on a paper towel-lined plate to drain any excess oil.
  2. Serve immediately with your favorite dipping sauces, such as sweet chili or soy sauce.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!