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.

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Crispy Crab Rangoon Toast

There’s something irresistible about taking a takeout classic and transforming it into the ultimate comfort toast. This Crab Rangoon Toast layers creamy, savory, gently sweet filling between thick slices of brioche, then fries it to golden perfection for a crispy edge and a soft, indulgent center. Each bite feels like the best part of crab rangoon wrapped in buttery toast, made even better with a cool and tangy creamy sweet chili sauce on the side. It’s simple, fun to make, and dangerously easy to fall in love with from the very first crunch.

Course Appetizer

Cuisine American, Asian

Keyword crab rangoon, cripsy, french toast, toast

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 4 sandwiches

Author kingcooks

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.

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Jumbo Crab Omelette

There’s something undeniably indulgent about a breakfast that feels like it belongs at a seaside café…this Jumbo Crab Omelette delivers just that. Soft, pillowy eggs cradle a buttery crab filling, while a rich, creamy gravy loaded with jumbo lump crab drapes over the top. Every bite is luxurious yet comforting, blending coastal flavor with brunch elegance in the most satisfying way.

Course Breakfast, brunch

Cuisine American, French

Keyword jumbo crab, omelette

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 2 people

Author kingcooks

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.

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Jumbo Crab Grilled Cheese and Crab Bisque

This Jumbo Crab Grilled Cheese and Crab Bisque is the ultimate comfort indulgence, a love letter to every seafood lover’s soul. Silky, creamy crab bisque infused with thyme, garlic, and a touch of paprika pairs perfectly with buttery croissant loaf grilled cheese, stuffed to the brim with crab, cream cheese, and melted cheddar. It’s luxurious, cozy, and meant to be savored one golden, crab-filled bite at a time.

Course brunch, dinner, lunch, Main Course

Cuisine American, French

Keyword bisque, crab, grilled cheese, soup

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Author kingcooks

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

1. Mix all ingredients for the remoulade sauce in a bowl until smooth.
2. Chill until ready to serve.

Jumbo Crab Filling

1. In a bowl, combine all filling ingredients except the lump crab meat.
2. Gently fold in lump crab meat last, keeping the chunks intact.

Assemble

1. Place a 6-inch empanada wrapper on a clean surface.
2. Spoon about 2 tablespoons of filling into the center.
3. Fold into a half-moon, press edges to seal, then crimp with a fork.
4. Repeat with remaining wrappers.

Fry

1. Heat canola oil to 350°F.
2. Fry empanadas in batches until golden brown and crisp, about 4–5 minutes.
3. 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.

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Jumbo Crab Empanadas

Golden, flaky empanadas stuffed with a rich and creamy crab filling make for the ultimate indulgence. Sweet lump crab, velvety cream cheese, and a touch of Old Bay are folded together with fresh herbs and peppers for a balance of flavor and texture in every bite. Fried until crisp and paired with a zesty remoulade sauce, these jumbo crab empanadas are irresistible whether you’re serving them as an appetizer, party bite, or a savory treat just for yourself.

Course Appetizer, brunch

Cuisine American, latin

Keyword appetizers, crab, empanadas, seafood

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 8 empanadas

Author kingcooks

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!