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!
