Jumbo Crab Rangoon Nachos
There’s something about a crispy, golden bite that just hits different… especially when it’s packed with rich, creamy crab filling and layered like nachos. These Jumbo Crab Rangoon Nachos take everything you love about classic takeout rangoon and flip it into a bold, sharable moment. Think delicate crunch giving way to melty cheeses, sweet crab, and just enough garlic and onion to keep you coming back for more. Then it all gets drizzled in that irresistible yum yum sauce, a little Kewpie mayo, and a touch of oyster sauce for that savory finish.
It’s indulgent, crispy, a little messy in the best way… and exactly the kind of bite you savor.
Why You’re Going to Love This Recipe
- Crispy, golden shells with a rich, creamy crab center
- Perfect mashup of crab rangoon and loaded nachos
- Great for entertaining or game day spreads
- Two size options for different vibes
- That homemade yum yum sauce takes it over the top
- Restaurant-quality flavor made right at home
Ingredients
For the Nachos
- Egg roll wrappers (for jumbo nachos) or wonton wrappers (for smaller nachos)
- Canola oil, for frying
Jumbo Lump Crab Filling
- Cream cheese, softened
- Mozzarella cheese, shredded
- Crab claw meat
- Jumbo lump crab meat
- Shallots, minced
- Chives, chopped
- Parsley, chopped
- Garlic
- Soy sauce
- Onion powder
- Black pepper
- Salt
Yum Yum Sauce
- Mayo
- Ketchup
- White sugar
- Rice vinegar
- Butter, melted
- Garlic powder
- Onion powder
- Paprika
- Salt
Egg Wash
- Egg
- Water
Garnish
- Green onions, chopped
- Kewpie mayo
- Oyster sauce
Instructions
Make the Yum Yum Sauce
In a bowl, mix together all yum yum sauce ingredients until smooth and fully combined. Place in the fridge to chill while you prepare everything else.
Prepare the Egg Wash
Whisk together the egg and water. Set aside.
Make the Crab Filling
In a bowl, combine all ingredients for the filling except the jumbo lump crab. Mix until smooth and fully combined. Gently fold in the lump crab at the end to keep those big, beautiful pieces intact.
Assemble the Nachos
For Jumbo Nachos
Add a generous scoop of crab filling to the center of an egg roll wrapper and spread it evenly, leaving space around the edges. Brush edges with egg wash, place another wrapper on top, and press to seal.
For Smaller Nachos
Pipe or spoon a smaller portion of filling onto the center of a wonton wrapper. Brush edges with egg wash, top with another wrapper, and seal tightly.
Fry to Perfection
Heat canola oil to 350°F. Fry in batches until golden brown and crispy. Larger nachos will take a few extra minutes, while smaller ones cook quickly. Remove and drain on paper towels.
Finish and Serve
Pile them up while hot and drizzle generously with yum yum sauce, Kewpie mayo, and a touch of oyster sauce. Finish with a sprinkle of green onions.
Serve immediately and enjoy every crispy, creamy bite.
Storage and Reheating
Storage
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheating
Reheat in the oven or air fryer until crispy again. Avoid microwaving if possible to keep that crunch intact.
Jumbo Crab Rangoon Nachos
Ingredients
- Canola oil for frying
- 8 egg roll wrappers if making giant nachos
- 15-18 wonton wrappers if making normal-sized nachos
Jumbo Lump Crab Filling
- 8 oz cream cheese softened
- 1 cup mozzarella cheese shredded
- 4 oz crab claw meat
- 4 oz jumbo lump crab meat
- 2 tbsp shallots minced
- 2 tbsp chives chopped
- 1 tbsp parsley chopped
- 1 tsp garlic minced or paste
- 1 tsp soy sauce
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp salt
Yum Yum Sauce
- 1 cup mayo
- 2 tbsp ketchup
- 1 tbsp white sugar
- 1 tbsp rice vinegar
- 1 tbsp butter melted
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- 1/4 tsp salt
Egg Wash
- 1 large egg
- 1 tbsp water
Garnish
- Green onions chopped
- Kewpie payo
- Oyster sauce
Instructions
Yum Yum Sauce
- In a bowl, mix together all ingredients listed under “Yum Yum Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.
Egg Wash
- Whisk together all ingredients listed under “Egg Wash” and set aside.
Jumbo Crab Filling
- In a bowl, add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT the lump crab meat, and mix thoroughly. Once combined, gently fold in the lump crab meat.
Assemble
- Giant Nachos: Add about 1/4 cup of the jumbo crab filling to the center of an egg roll wrapper and spread to an even layer, leaving space around the edges. Brush the edges with egg wash. Top with another egg roll wrapper and press around the edges to seal. Repeat until all the filling is used. Should make about 4 giant egg roll nachos.
- Normal Sized Nachos: Add the jumbo crab filling to a piping bag and pipe about a tablespoon of the filling to the center of a wonton wrapper. Brush the edges with egg wash. Top with another wonton wrapper and press around the edges to seal. Repeat until all the filling is used. Should make about 15-18 wonton nachos.
- Heat a pot of canola oil to 350°F.
- Working in batches, fry the nachos until they are golden brown and crispy. For the giant nachos using the egg roll wrapper, this can take 3-5 minutes, and for the normal-sized nachos made with the wonton wrappers, anywhere from 2-3 minutes.
- Once cooked and ready to serve, top with yum yum sauce, Kewpie mayo, oyster sauce, and green onion.
- Serve immediately and enjoy!
Jumbo Crab Garlic Butter Rolls
Soft, fluffy dinner rolls stuffed to the brim with creamy crab filling, brushed in garlicky butter, and baked until golden and bubbling. Each bite is rich, savory, and loaded with sweet jumbo lump crab that you can actually see and savor.
This recipe takes everything you love about crab dip and tucks it inside warm bread. It’s indulgent, comforting, and just a little dramatic when you pull one apart and that creamy filling stretches and steams.
Perfect for game days, holiday spreads, dinner parties, or when you simply want to turn a regular weeknight into something special.
Why You’re Going to Love This Recipe
• Packed with real jumbo lump crab you can actually taste
• Creamy, cheesy filling with layers of garlic and herbs
• Golden, buttery tops with crispy edges
• Easy to prep ahead and bake when ready
• Feels fancy but uses simple ingredients
Ingredients
- Large dinner rolls
Jumbo Lump Crab Filling
- Cream cheese, softened
- Claw crab meat
- Jumbo lump crab meat
- Mozzarella, shredded
- Shallot, minced
- Fresh parsley, chopped
- Chives, minced
- Garlic, paste or minced
- Black pepper
Garlic Butter
- Unsalted butter, melted
- Garlic, minced
- Parsley, dried or fresh
- Salt
Garnish
- Parmesan cheese, grated
- Fresh parsley
Make the Garlic Butter
In a small bowl, mix together melted butter, minced garlic, parsley, and salt. Set aside.
Make the Jumbo Lump Crab Filling
In a mixing bowl, combine the cream cheese, claw crab meat, mozzarella, shallot, parsley, chives, garlic, and black pepper. Mix until smooth and well incorporated.
Gently fold in the jumbo lump crab meat last to keep those beautiful pieces intact.
Transfer the mixture to a piping bag.
Tip: No piping bag? Use a zip-top bag and snip the corner.
Prep the Rolls
Using a sharp knife, make a shallow crosscut into the top of each dinner roll. Do not slice all the way through.
Pipe the crab filling into each roll, filling generously. Continue until all filling is used.
Assemble and Bake
Preheat oven to 350°F.
Brush the tops and inside cuts of each roll with garlic butter.
Place stuffed rolls on a baking sheet and bake on the middle rack for 10 to 12 minutes, or until the tops are golden brown and the filling is warm and bubbling.
Once baked, brush with remaining garlic butter. Finish with grated parmesan and fresh parsley.
Serve warm and watch them disappear.
Storage and Reheating
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a 325°F oven until warmed through to keep the bread soft and the filling creamy. You can also reheat in the air fryer at a lower temperature for a few minutes. Avoid microwaving if possible, as it can make the rolls chewy.
Jumbo Crab Garlic Butter Rolls
Ingredients
- 8 large dinner rolls
Jumbo Lump Crab Filling
- 16 oz cream cheese softened
- 8 oz claw crab meat
- 6 oz jumbo lump crab meat
- 1 cup mozzarella shredded
- 1/4 cup shallot minced
- 1 tbsp parsley freshly chopped
- 1 tbsp chives minced
- 1 tsp garlic paste or minced
- 1 tsp black pepper
Garlic Butter
- 8 tbsp unsalted butter melted
- 1 tsp garlic minced
- 1/2 tsp parsley dried or freshly chopped
- 1/4 tsp salt
Garnish
- Parmesan cheese grated
- Parsley freshly chopped
Instructions
Garlic Butter
- Mix together the ingredients listed under “Garlic Butter “and set aside.
Jumbo Lump Crab Filling
- In a bowl add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT for the jumbo lump crab meat and mix thoroughly. Once combined, fold in the jumbo lump crab meat.
- Once thoroughly combined, transfer to a pipping bag and set aside.
- TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip off of one end.
- Make a shallow crosscut through each dinner roll, making sure not to cut all the way through.
- Fill the openings of the roll with the jumbo lump crab filling to the best of your ability. Continue until no more filling is left.
Assemble
- Preheat oven to 350F.
- Brush on the garlic butter and transfer the stuffed rolls to a baking sheet. Place on the middle rack of the oven.
- Bake for 10-12 minutes or until the tops are golden brown and the filling is warm and bubbling throughout.
- Once baked, topped with remaining garlic butter, grated parmesan cheese and parsley. Enjoy!
Jumbo Crab and Spinach Dip
There’s something about a warm, bubbling crab dip that instantly sets the mood. This Jumbo Crab and Spinach Dip is rich, creamy, and unapologetically indulgent, the kind of appetizer that gathers people around the table without anyone needing an invitation. Sweet crab meat is folded into a velvety blend of cream cheese, mozzarella, and gouda, with tender spinach and classic Old Bay bringing just the right balance. Finished with extra jumbo lump crab on top, it feels luxe, comforting, and perfect for entertaining or savoring straight from the oven.
Why You’re Going to Love This Jumbo Crab and Spinach Dip
• Loaded with real crab for a rich seafood flavor in every bite
• Creamy, cheesy, and perfectly seasoned without overpowering the crab
• Easy to prep ahead and bake when ready to serve
• Perfect for holidays, game days, or cozy nights in
• Pairs beautifully with crusty bread, crackers, or chips
Ingredients for Jumbo Crab and Spinach Dip
For the Dip
Cream cheese
Jumbo lump crab meat
Crab meat
Spinach, cooked
Mozzarella cheese
Gouda cheese
Mayonnaise
Shallots
Parsley
Chives
Garlic
Old Bay seasoning
Black pepper
Salt
Paprika
For Serving
Crusty baguette, sliced
Extra mozzarella and gouda for topping
Garnish
Fresh chives
How to Make Jumbo Crab and Spinach Dip
Step 1: Mix the Base
In a large bowl, add the cream cheese, crab meat, cooked spinach, mozzarella, gouda, mayonnaise, shallots, parsley, chives, garlic, Old Bay, pepper, salt, and paprika. Mix until fully combined and smooth.
Step 2: Fold in the Jumbo Crab
Gently fold in the jumbo lump crab meat, being careful not to break up the pieces. This keeps those beautiful chunks intact for texture and presentation.
Step 3: Assemble
Preheat your oven to 350F. Transfer the mixture to an oven safe baking dish at least 8×8 inches. Spread evenly and top with additional mozzarella and gouda.
Step 4: Bake
Place the dish on the middle rack and bake until the cheese is melted and the top is bubbling. The dip should be hot all the way through with lightly golden edges.
Step 5: Finish and Serve
Once out of the oven, top with extra jumbo crab meat and garnish with chopped chives. Serve immediately with sliced baguette, crackers, or chips.
Tips for the Best Crab Dip
Use room temperature cream cheese for the smoothest texture
Drain spinach well to avoid excess moisture
Fold the jumbo crab gently to keep the pieces intact
Serve hot for the creamiest, most indulgent experience
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days.
To reheat, place the dip in an oven safe dish, cover loosely with foil, and warm in a 325F oven until heated through. You can also reheat individual portions in the microwave in short intervals, stirring gently between rounds to maintain the creamy texture.
What to Serve with Jumbo Crab and Spinach Dip
Sliced baguette or crostini
Buttery crackers
Tortilla chips or pita chips
Fresh vegetables for dipping
This Jumbo Crab and Spinach Dip is rich, comforting, and guaranteed to steal the spotlight wherever it’s served. Whether you’re hosting or just treating yourself, this is one appetizer worth savoring.
Jumbo Crab & Spinach Dip
Ingredients
- Crusty baguette sliced into 1 inch pieces
Jumbo Crab & Spinach Dip
- 16 oz cream cheese softened
- 8 oz jumbo lump crab
- 8 oz crab meat
- 1 cup spinach cooked
- 1 cup mozzarella cheese shredded plus more
- 1 cup gouda cheese shredded plus more
- 1/2 cup mayonnaise
- 1/4 cup shallots diced
- 2 tbsp parsley chopped
- 2 tbsp chives chopped
- 1 tbsp garlic minced or paste
- 1 tsp old bay
- 1 tsp pepper
- 1/2 tsp salt
- 1/2 tsp paprika
Garnish
- Chives chopped
Instructions
Jumbo Crab & Spinach Dip
- In a bowl, add all the ingredients listed under “Jumbo Crab & Spinach Dip” EXCEPT the jumbo lump crab meat, and mix thoroughly.
- Once combined, gently fold in the lump crab meat.
Assemble
- Preheat oven to 350F.
- Transfer the mixture to oven safe dish that’s at least 8×8 inches. Spread out evenly and top with more mozzarella and gouda cheese.
- Place on the middle rack in the oven and bake for 20-30 minutes until the top is bubbling and the cheese is melted.
- Once cooked, top with jumbo crab meat and garnish with chives. Serve immediately with slices of baguette or chips and enjoy!
Creamy Seafood Lasagna Soup with Garlic Knots
There is something deeply comforting about a big pot of creamy soup simmering on the stove, especially when it pulls inspiration from a classic like seafood lasagna. This Creamy Seafood Lasagna Soup delivers everything you crave in one cozy bowl. Sweet shrimp and tender crab are wrapped in a velvety, herb infused cream broth with broken lasagna noodles that soak up every bit of flavor. Served alongside warm, buttery garlic knots, this meal feels indulgent, elegant, and comforting all at once. It is perfect for slow evenings, special dinners at home, or anytime you want seafood comfort food without the layering and baking.
Why You’re Going to Love This Seafood Lasagna Soup
• All the flavors of seafood lasagna without the extra work
• Rich, creamy broth loaded with shrimp and crab
• Lasagna noodles make it hearty and satisfying
• Comes together in one pot for easy cleanup
• Garlic knots are perfect for dipping and soaking up every drop
• Ideal for cozy nights, entertaining, or special occasions
Ingredients for Creamy Seafood Lasagna Soup
Seafood Lasagna Soup Ingredients
Large shrimp, cleaned and deveined
Lasagna noodles, dried
Crab claw meat
Jumbo lump crab meat
Seafood stock
Half and half
Heavy cream
Fresh spinach
Parmesan cheese, freshly grated
Shallots, minced
Garlic, minced or paste
Dried oregano
Thyme
Paprika
Tarragon
Salt
Black pepper
Olive oil
Buttery Garlic Knots Ingredients
Pizza dough
Unsalted butter
Garlic
Salt
Parsley
Garnish
Parmesan cheese
Fresh parsley
Olive oil
How to Make Creamy Seafood Lasagna Soup
Season and Sear the Shrimp
Add the cleaned shrimp to a bowl and season with salt, pepper, paprika, and a touch of garlic. Mix well to coat evenly. Heat a large pot or Dutch oven over medium heat with olive oil. Sear the shrimp on both sides for about one minute per side until lightly golden. Remove from the pot and set aside. This step adds flavor and keeps the shrimp juicy.
Build the Creamy Soup Base
In the same pot, add the minced shallots and garlic. Sauté until fragrant and translucent. Deglaze the pot with seafood stock, scraping up all the flavorful bits from the bottom. Pour in the half and half and heavy cream, then season with oregano, thyme, tarragon, salt, and pepper. Stir continuously and bring the mixture to a gentle boil.
Add the Lasagna Noodles
Break the dried lasagna noodles into smaller pieces and add them directly to the soup. Cover and cook until the noodles are al dente, stirring occasionally to prevent sticking.
Finish with Seafood and Spinach
Once the noodles are tender, lower the heat and add the spinach, crab claw meat, jumbo lump crab meat, seared shrimp, and Parmesan cheese. Stir gently to combine and allow everything to warm through. The soup should be creamy, rich, and loaded with seafood.
How to Make Buttery Garlic Knots
Preheat your oven to 400°F. Lightly flour your work surface and stretch the pizza dough into a small disk. Divide the dough into equal strips, stretch slightly, and tie each strip into a knot. Place the knots on a baking sheet with space between them. Bake until golden brown and cooked through.
While the knots bake, melt the butter with garlic, salt, and parsley until just melted and fragrant. Brush the warm knots generously with garlic butter and finish with freshly grated Parmesan.
How to Serve Seafood Lasagna Soup
Ladle the creamy seafood lasagna soup into bowls and garnish with Parmesan cheese, chopped parsley, and a drizzle of olive oil. Serve immediately with warm garlic knots on the side for dipping. This dish is best enjoyed hot and fresh when the broth is silky and the seafood is tender.
Storage and Reheating Tips
Store leftover soup in an airtight container in the refrigerator. It will keep well for up to two days. Keep the garlic knots stored separately to maintain their texture.
To reheat, warm the soup gently over low heat on the stovetop, stirring often. Add a splash of cream or seafood stock if the soup has thickened. Avoid boiling to keep the seafood tender. Reheat garlic knots in the oven until warmed through.
Creamy Seafood Soup That Feels Like a Special Occasion
This Creamy Seafood Lasagna Soup with Garlic Knots is comfort food elevated. It brings together rich flavors, tender seafood, and indulgent textures in a way that feels restaurant worthy yet approachable at home. Whether you are hosting or treating yourself, this is the kind of recipe that turns an ordinary night into something memorable.
Creamy Seafood Lasagna Soup with Garlic Knots
Ingredients
Buttery Garlic Knots
- 12 oz pizza dough
- 1 stick of butter unsalted
- 1 tsp garlic
- 1/2 tsp salt
- 1/2 tsp parsley
Seafood Lasagna Soup
- 1 lb large shrimp cleaned, shelled, and deveined
- 10-12 lasagna noodles. Dried
- 8 oz crab claw meat
- 8 oz jumbo lump crab meat
- 2 cups seafood stock
- 2 cups half-and-half
- 2 cups heavy cream
- 1 cup spinach fresh
- 1/2 cup Parmesan cheese freshly grated
- 1/4 cup shallots minced
- 1 tbsp garlic minced or paste
- 1 tsp oregano dried
- 1 tsp thyme
- 1/2 tsp paprika
- 1/2 tsp tarragon
- Salt to taste
- Pepper to taste
- Olive oil for cooking
Garnish
- Parmesan cheese grated
- Parsley chopped
Instructions
Seafood Lasagna Soup
- In a bowl, add the cleaned shrimp and season with salt, pepper, paprika, and a bit of garlic.
- Mix thoroughly and set aside.
- Heat a large pot or Dutch oven over medium heat. Add some olive oil and sear the shrimp on both sides for 1 minute. This will add color and seal in the juices.
- Once seared, remove and set aside.
- To the same pot, sauté minced shallots and garlic for 3-4 minutes. Cook until the garlic is fragrant and the shallots start to become translucent.
- Deglaze the pan with seafood stock and scrape up the bits at the bottom of the pan. Add half-and-half and heavy cream.
- Season with oregano, salt, pepper, thyme, and tarragon. Continuously stir and bring to a boil. Then break up the dried lasagna noodles into smaller pieces and add them to the soup base. Cover and cook for 8-9 minutes or until the noodles are al dente.
- Once al dente, add spinach, crab claw meat, jumbo lump crab meat, the cooked shrimp, and some Parmesan cheese. Stir to combine and allow to cook over low heat for 7-8 minutes.
Buttery Garlic Knots
- Preheat oven to 400°F.
- Dust your work surface with a bit of flour and begin to stretch out the pizza dough to a 6-8 inch disk.
- Divide into 6 pieces lengthwise. Stretch each piece slightly and fold into knots. Place each on a baking sheet, leaving about an inch in between the knots.
- Bake for 15-18 minutes or until golden brown and cooked through.
- To a bowl, add the unsalted butter, garlic, salt, and parsley. Microwave in 10-second intervals until the butter is just melted. Stir and set aside.
- Once cooked, brush each knot with the garlic butter. Finish with some fresh Parmesan cheese.
Assemble
- Now that everything is cooked, ladle the soup into bowls. Garnish with parsley, Parmesan cheese, and a bit of olive oil. Serve with the golden, buttery garlic knots and enjoy!
Crab Rangoon Toast
There’s something magical about turning a takeout favorite into the kind of comfort food that slows you down and makes you savor every bite. This Crab Rangoon Toast takes everything you love about the classic appetizer and tucks it between thick slices of brioche before frying it to golden, irresistible perfection. The result is a crispy, creamy, indulgent toast that feels familiar and exciting all at once. Paired with a cool and tangy creamy sweet chili sauce, it’s the kind of recipe that disappears the moment it hits the table.
Why You’re Going to Love This Recipe
- It’s a fun twist on classic crab rangoon with even bigger flavor.
- The creamy filling and buttery brioche create a ridiculously satisfying crunch-to-soft ratio.
- You only need simple ingredients and a few easy steps.
- Perfect for parties, snacks, game day or a comfort-food moment just for you.
- That creamy sweet chili sauce takes everything over the top.
Ingredients
Crab Rangoon Filling
Cream cheese
Surimi seafood imitation crab, chopped
Mozzarella cheese, shredded
Green onion, chopped
Parsley, chopped
Shallots, chopped
Garlic, minced or powder
Sugar
Salt
Creamy Sweet Chili Sauce
Sweet chili sauce
Mayo
For the Toast
Thick slices of brioche bread
Canola oil, for frying
How to Make Crab Rangoon Toast
Make the Creamy Sweet Chili Sauce
In a bowl, mix together the sweet chili sauce and mayo until smooth and fully combined. Place it in the fridge while you prepare everything else so it can chill and thicken.
Make the Crab Rangoon Filling
In a large bowl, add the cream cheese, chopped surimi, mozzarella, green onion, parsley, shallots, garlic, sugar and salt. Mix until the filling is creamy and evenly combined.
Assemble the Toast
Take one slice of brioche and spread a generous layer of the crab rangoon filling across the surface. Top it with another slice and gently press down so both sides adhere to the filling.
Fry to Perfection
Heat your canola oil to 350F. Working in batches, carefully add the stuffed brioche to the oil. Fry for a minute or two on each side until golden brown and crisp. Transfer the toasts to a wire rack to drain so they stay crunchy.
Serve
Slice, dip and enjoy with plenty of creamy sweet chili sauce on the side.
Storage and Reheating
Storage:
Keep any leftover toasts in an airtight container in the fridge. For the sauce, store it separately so the toast stays crisp.
Reheating:
Warm the toast in the oven or air fryer until the outside crisps up again. Avoid the microwave to keep the texture from getting soggy.
Crispy Crab Rangoon Toast
Ingredients
- 8 thick slices of brioche bread
- Canola oil for frying
Crab Rangoon Filling
- 16 oz cream cheese
- 8 oz surimi seafood imitation crab chopped
- 2 1/2 cups mozzarella cheese shredded
- 1/4 cup green onion chopped
- 2 tbsp parsley chopped
- 1 tbsp shallots chopped
- 1 tsp garlic minced or powder
- 1 tsp sugar
- 1/2 tsp salt
Creamy Sweet Chili Sauce
- 1 cup sweet chili sauce
- 1/4 cups mayo
Instructions
Creamy Sweet Chili Sauce
- In a bowl, mix together all ingredients listed under “Creamy Sweet Chili Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.
Crab Rangoon Filling
- In a large bowl, add all ingredients listed under “Crab Rangoon Filling” and mix until thoroughly combined.
Assemble
- To one slice of brioche, add a few tablespoons of the crab rangoon filling and spread out evenly.
- Top with another slice and gently press down to adhere both sides to the filling.
- Heat a pot of canola oil to 350F.
- Working in batches, slowly add the stuffed brioche.
- Fry on both sides for 1-2 minutes or until golden brown.
- Once cooked, transfer to a wire rack to drain.
- Serve with a side of creamy sweet chili sauce and enjoy!
There’s a certain kind of morning that calls for something special, not rushed or routine, but intentional and indulgent. The kind where you take your time in the kitchen, savoring the slow rhythm of breakfast. That’s exactly where this Jumbo Crab Omelette comes in. I remember the first time I made it on a quiet Sunday, windows cracked open to the sound of waves in the distance. The aroma of sautéed onions and bell peppers filled the air, followed by that unmistakable sweetness of crab meat hitting a warm pan. By the time the creamy crab gravy was spooned over the fluffy omelette, it felt less like breakfast and more like a small celebration, one that started and ended at the table.
Why You’re Going to Love This Recipe
- Luxurious yet easy: Feels like a gourmet brunch but comes together with simple, everyday steps.
- Layers of flavor: From the buttery crab filling to the creamy gravy poured over top, every bite is rich and balanced.
- Perfect for special mornings: Whether it’s a slow Sunday, a birthday breakfast, or just because, this omelette sets the tone for something memorable.
Ingredients
Crab Filling
Crab meat
Onions, diced
Bell peppers, diced
Salt
Black pepper
Olive oil, for cooking
Fluffy Omelette
Eggs
Heavy whipping cream
Green onions
Salt, to taste
Jumbo Crab Gravy
Jumbo lump crab meat
Heavy whipping cream
Seafood stock
Onions, diced
Bell peppers, diced
Flour
Parsley, dried
Salt
Black pepper
Unsalted butter, for cooking
Garnish
Green onions, chopped
Parsley, chopped
Instructions
Crab Filling
- To a pan over medium heat, add olive oil and sauté the onions and bell peppers for 3 to 4 minutes.
- Cook until the onions start to brown around the edges.
- Lower the heat and add in the crab meat. Stir to combine, then set aside.
Jumbo Crab Gravy
- To a pan over medium heat, add butter and sauté the onions and bell peppers for 3 to 4 minutes.
- Add flour and cook for 1 to 2 minutes, or until all the flour is absorbed.
- Deglaze the pan with seafood stock, then pour in heavy whipping cream.
- Stir to combine and gently fold in the jumbo lump crab meat. Once fully incorporated, set aside.
Fluffy Omelette
- To a pan over low heat, add a few tablespoons of unsalted butter.
- While it melts, beat together the eggs and heavy whipping cream until light and airy.
- Pour the egg mixture into the pan. Working from the outside in, gently move the eggs toward the center as they set.
- Once the eggs form a soft base, add the crab filling and some green onions to the center.
- Fold the edges toward the center to cover the filling, then fold over and plate.
Assemble
- Once plated, pour a generous amount of jumbo crab gravy over the top.
- Garnish with chopped green onions and parsley. Serve immediately and enjoy.
Storage and Reheating
Store any leftover omelette and crab gravy separately in airtight containers in the refrigerator for up to 2 days. Reheat the omelette gently in a buttered skillet over low heat, and warm the gravy in a saucepan, adding a splash of cream or seafood stock if it thickens too much.
Jumbo Crab Omelette
Ingredients
Crab Filling
- 8 oz crab meat
- 1/4 cup onions diced
- 1/4 cup bell peppers diced
- 1/4 tsp salt
- 1/4 tsp black pepper
- Olive oil for cooking
Fluffy Omelette
- 4 large eggs
- 1/4 cup heavy whipping cream
- 2 tbsp green onions
- Salt to taste
Jumbo Crab Gravy
- 8 oz jumbo lump crab meat
- 2 cups heavy whipping cream
- 1 cup seafood stock
- 1/4 cup onions diced
- 1/4 bell peppers diced
- 2 tbsp flour
- 1 tsp parsley dried
- 1 tsp salt
- 1 tsp black pepper
- Unsalted butter for cooking
Garnish
- Green onions chopped
- Parsley chopped
Instructions
Crab Filling
- To a pan over medium heat, add some olive oil and sauté the onions and bell peppers for 3-4 minutes.
- Cook until the onions start to brown around the edges.
- Lower the heat to low, and add in the crab meat. Stir to combine then set aside.
Jumbo Crab Gravy
- To a pan over medium heat add butter and sauté the onions and bell peppers for 3-4 minutes.
- Add flour and cook for 1-2 minutes or until all the flour is absorbed. Deglaze the pan with seafood stock.
- Then pour in heavy whipping cream. Continue to stir to combine and gently fold in the jumbo lump crab meat.
- Once fully incorporated, set aside.
Fluffy Omelette
- To a pan over low heat, add a few tablespoons of unsalted butter.
- While that melts, beat together the eggs and heavy whipping cream until light and airy.
- Pour the beaten egg mixture into the pan. Working from the outside, gently move the eggs to the center as they set.
- Continue to do so until the eggs form a healthy base.
- Add the crab filling to the center with some green onions. Then, gently fold the ends to the center to cover the filling in the middle. Fold over and plate.
Assemble
- Once plated, pour a healthy amount of the jumbo crab gravy over the top.
- Garnish with green onions and parsley. Serve immediately and enjoy!
All Crab Everything!!!!
There’s something about crab bisque that just feels like luxury in a bowl. Add a buttery, crab-stuffed grilled cheese on the side, and you’ve got a meal that’s pure comfort and indulgence. This recipe takes creamy, rich crab bisque and pairs it with a gooey croissant loaf grilled cheese overflowing with tender crab meat and melted cheese. It’s the kind of meal that feels made for a quiet evening in, but tastes like something straight out of a seaside restaurant.
Why You’re Going to Love This Recipe
- Double the crab flavor. Between the rich bisque and the grilled cheese stuffed with both crab claw and jumbo lump crab, every bite delivers serious seafood bliss.
- Silky and creamy. The bisque blends sautéed vegetables, tomato paste, and cream for a velvety finish that’s pure comfort.
- Gourmet meets cozy. Using croissant loaf for the grilled cheese gives each sandwich buttery layers and a crisp golden crust.
- Perfect for special nights. This dish feels elevated enough for entertaining but easy enough for a quiet night in.
- A meal that impresses. Whether served as a date night dinner or a weekend treat, it’s guaranteed to wow anyone at the table.
Ingredients
Olive oil, for cooking
Crab Bisque
Snow crab clusters
Seafood stock
Heavy cream
Onions, chopped
Carrots, chopped
Celery, chopped
Garlic cloves
Tomato paste
Thyme
Paprika
Salt, to taste
Pepper, to taste
Jumbo Crab Grilled Cheese
Croissant loaf slices
Cream cheese, softened
Crab claw meat
Jumbo lump crab meat
Mild cheddar cheese
Mozzarella cheese
Shallot, minced
Chives, minced
Garlic, minced
Salt
Black pepper
Butter, for cooking
Garnish
Heavy cream
Olive oil
Parsley, chopped
Instructions
Crab Bisque
- In a large pot or Dutch oven over medium heat, add a drizzle of olive oil and sauté onions, carrots, celery, and garlic until fragrant and slightly golden around the edges.
- Season with salt, pepper, and paprika, then stir in the tomato paste. Cook for 3 to 4 minutes to let the paste release its natural oils.
- Add the snow crab clusters, thyme, and enough seafood stock to cover. Bring to a gentle boil, cover, and cook for 15 to 20 minutes until the vegetables are tender.
- Remove the crab clusters, set them aside, and separate the meat from the shells.
- Using an immersion blender, blend the broth and vegetables until smooth. Let the soup reduce for 5 to 10 minutes, then stir in the heavy cream.
- Simmer until thickened to your liking, then season to taste with salt and pepper. Keep warm on low heat until ready to serve.
Jumbo Crab Grilled Cheese
- In a bowl, combine all ingredients listed under “Jumbo Crab Grilled Cheese” except for the jumbo lump crab meat and croissant loaf slices. Mix until well combined.
- Spread the crab filling between two slices of croissant loaf. Add a bit of jumbo lump crab before closing each sandwich.
- Heat a skillet over medium-low heat and melt some butter. Toast each sandwich on both sides until golden and the filling is gooey and melted.
Assemble
- To serve, place a generous spoonful of shelled snow crab meat in the center of each bowl. Pour the bisque overtop.
- Garnish with a drizzle of cream, a touch of olive oil, and fresh parsley.
- Serve with the warm, golden crab grilled cheese and enjoy every rich, buttery bite.
Storage and Reheating
- Bisque: Store any leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of stock or cream if needed.
- Grilled Cheese: These are best enjoyed fresh, but you can store leftovers in the fridge for up to a day. Reheat in a skillet or air fryer until warm and crisp again.
Jumbo Crab Grilled Cheese and Crab Bisque
Ingredients
- Olive oil for cooking
Crab Bisque
- 1-2 lbs snow crab clusters
- 5-6 cups seafood stock
- 2 cup heavy cream
- 1 cup onions chopped
- 1/2 cup carrots chopped
- 1/2 cup celery chopped
- 3 garlic cloves
- 1/4 cup tomato paste
- 3 sprigs thyme
- 1/4 tsp paprika
- Salt to taste
- Pepper to taste
Jumbo Crab Grilled Cheese
- 8 slices croissant loaf
- 8 oz cream cheese softened
- 8 oz crab claw meat
- 4 oz jumbo lump crab meat
- 1/2 cup mild cheddar cheese
- 1/2 cup mozzarella cheese
- 2 tbsp shallot minced
- 2 tbsp chives minced
- 1 tsp garlic minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- Butter for cooking
Garnish
- Heavy cream
- Olive oil
- Parsley chopped
Instructions
Crab Bisque
- To a dutch oven or large pot over medium heat, add a bit of olive oil and sauté the onions, carrots, celery and garlic. Allow to cooked until the onions start to brown slightly around the edges.
- Season with a bit of salt, pepper and paprika and continue to cook. Then, add in tomato paste. Cook for 3-4 minutes to let the tomato paste release its natural oils.
- Now, add the snow crab clusters, thyme and enough seafood stock to cover. Bring to a medium boil, cover and allow to cook for 15-20 minutes. The veggies should be really tender and easy to apart.
- Once the veggies are fall apart tender, remove the crab clusters and set aside to separate the meat from the shells.
- Using an emersion blender, blend the remaining broth and veggies until it’s smooth. Let the soup cook and reduce for 5-10 minutes, then stir in the heavy cream. Reduce the heat and allow it to simmer until it’s thickened.
- Once thickened to your liking, season with salt and pepper to taste. Cover and leave on a low simmer until you’re ready to serve.
Jumbo Crab Grilled Cheese
- To a bowl, add all ingredients listed under “Jumbo Crab Grilled Cheese” EXCEPT the jumbo lump crab meat and croissant loaf slices. Mix thoroughly, and sandwich a good amount in-between two slices of the croissant loaf slices. Before closing, add some of the jumbo lump crab to each sandwich.
- This filling should be enough for at least 4 sandwiches.
- To a pan over medium low heat, add some butter and toast each sandwich on both sides until golden brown and the filling is melted and gooey. Once cooked, serve immediately.
Assemble
- To each serving bowl, add a good amount of the shelled snow crab meat to the center. Then, pour the crab bisque overtop and garnish with more cream, parsley and a bit of olive oil.
- Serve with the jumbo crab grilled cheese and enjoy!
Jumbo Crab Empanadas with Remoulade Sauce
There’s something magical about biting into a perfectly crisp empanada. The crunch gives way to a warm, creamy filling that’s both comforting and exciting. These Jumbo Crab Empanadas take that experience to the next level. Packed with sweet lump crab, creamy cheese, fresh herbs, and a kick of Old Bay, they’re indulgent little pockets of flavor. Paired with a tangy, slightly spicy remoulade sauce, every bite is a blend of rich seafood goodness and zesty freshness. Whether you’re making them for a party, a weekend snack, or just to treat yourself, these empanadas will disappear fast.
Why You’ll Love This Recipe
- Golden and Crispy – Each empanada fries up perfectly crunchy while staying light and flaky.
- Luxe Crab Filling – Sweet lump crab mixed with cream cheese, mozzarella, and fresh herbs creates a rich, flavorful bite.
- Zesty Remoulade – The creamy dipping sauce brings tang, spice, and freshness that balances the richness of the filling.
- Perfect for Any Occasion – From party platters to cozy dinners, these empanadas fit right in.
Jumbo Crab Filling
- Cream cheese, softened
- Lump crab meat
- Claw crab meat
- Mozzarella, shredded
- Shallot, minced
- Red bell pepper, chopped
- Fresh parsley, chopped
- Green onion, minced
- Worcestershire sauce
- Garlic, paste or minced
- Old Bay seasoning
- Black pepper
Remoulade Sauce
- Mayonnaise
- Fresh parsley, chopped
- Fresh chives, chopped
- Dijon mustard
- Black pepper
- Worcestershire sauce
- Onion powder
- Lemon juice
- Old Bay
- Paprika
- Cayenne pepper (optional)
Instructions (WATCH HERE)
Remoulade Sauce
- Mix all ingredients for the remoulade sauce in a bowl until smooth.
- Chill until ready to serve.
Jumbo Crab Filling
- In a bowl, combine all filling ingredients except the lump crab meat.
- Gently fold in lump crab meat last, keeping the chunks intact.
Assemble
- Place a 6-inch empanada wrapper on a clean surface.
- Spoon about 2 tablespoons of filling into the center.
- Fold into a half-moon, press edges to seal, then crimp with a fork.
- Repeat with remaining wrappers.
Fry
- Heat canola oil to 350°F.
- Fry empanadas in batches until golden brown and crisp, about 4–5 minutes.
- Rest on a cooling rack before serving.
Serve
- Pair with the chilled remoulade sauce and enjoy warm.
Storage & Reheating
- Store leftover empanadas in an airtight container in the fridge for up to 3 days.
- Reheat in a 375°F oven or air fryer until hot and crisp.
- Freeze assembled (unfried) empanadas for up to 2 months. Fry straight from frozen, adding 1–2 minutes to the cook time.
Jumbo Crab Empanadas
Ingredients
- 8-10 6- inch Empanada wrappers
- Canola oil for frying
Jumbo Crab Filling
- 8 oz cream cheese softened
- 8 oz lump crab meat
- 4 oz claw crab meat
- 1 1/4 cups mozzarella shredded
- 1/4 cup shallot minced
- 1/4 cup red bell pepper chopped
- 2 tbsp parsley freshly chopped
- 1 tbsp green onion minced
- 1 tsp Worcestershire sauce
- 1 tsp garlic paste or minced
- 1 tsp Old Bay seasoning
- 1 tsp black pepper
Remoulade Sauce
- 1/2 cup mayo
- 1 tsp parsley freshly chopped
- 1 tsp chives freshly chopped
- 1 tsp Dijon mustard
- 1 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp lemon juice
- 1/2 tsp Old Bay
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper optional
Instructions
Remoulade Sauce
- Mix together all ingredients listed under “Remoulade Sauce” and set aside.
Jumbo Crab Filling
- In a bowl, add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT the lump crab meat, and mix thoroughly.
- Once combined, gently fold in the lump crab meat and set aside.
Assemble
- Place a 6-inch empanada wrapper on a clean, flat surface or cutting board.
- Add a generous spoonful of the jumbo crab filling at the center, leaving about a half-inch border around the edge to allow for sealing.
- Be careful not to overfill. About 2 tablespoons of filling is ideal to prevent leakage.
- Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
- Continue assembling the remaining empanadas using the same method.
- Heat a large pot of canola oil to 350F.
- Working in batches fry the empanadas until they are golden brown and crispy. This should take about 4-5 minutes.
- Once cooked, rest on a cooling rack until you’re ready to eat.
- Serve with the creamy remoulade sauce and enjoy!