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!

Honey Chipotle Mozzarella Sticks

There is something magical about the combination of crispy breading and warm, stretchy cheese, and these Honey Chipotle Mozzarella Sticks deliver that magic every single time. They are bold, sweet, smoky, and impossible to walk away from once you start snacking. The honey chipotle sauce brings heat and sweetness, while the cool buttermilk ranch balances every bite with creamy comfort. Whether you are planning game day food, a party appetizer, or a late night treat in the kitchen, this recipe guarantees a moment of pure indulgence.

Why You Are Going To Love This Recipe

• The cheese pull is unreal thanks to thick cut mozzarella pieces.
• The honey chipotle sauce adds a perfect balance of heat, sweetness, and smokiness.
• The cool buttermilk ranch gives you the perfect dipping experience in every bite.
• The breading is extra crispy and stays crunchy even after dipping.
• You can prep them ahead by freezing, which makes frying fast and easy.

Ingredients

Mozzarella Sticks

Mozzarella cheese, cut into thick pieces
Canola oil, for frying

Honey Chipotle Sauce

Honey
Water
Chipotle peppers in adobo
Ketchup
Apple cider vinegar
Salt
Pepper

Buttermilk Ranch

Mayo
Sour cream
Buttermilk
Chives
Lemon juice
Parsley
Onion powder
Garlic powder
Salt
Pepper
Sugar

Breading

Panko breadcrumbs
Oregano
Garlic powder
Onion powder
Salt
Pepper

Egg Wash

Egg
Water

How To Make Honey Chipotle Mozzarella Sticks

Make the Buttermilk Ranch

1. In a bowl, add all ingredients listed under Buttermilk Ranch.
2. Mix until smooth and creamy.
3. Chill in the fridge until ready to serve.

Make the Honey Chipotle Sauce

1. In a small pan over medium low heat, combine all ingredients listed under Honey Chipotle Sauce.
2. Stir and bring to a gentle boil.
3. Allow it to simmer for 5 to 6 minutes until thick enough to coat the back of a spoon.
4. Remove from heat and set aside.

Prepare the Breading

1. Mix together all breading ingredients in a shallow bowl.

Prepare the Egg Wash

1. Whisk the egg and water together until smooth.

Bread the Mozzarella

1. Heat a pot of canola oil to 350F.
2. Dip each piece of mozzarella into the egg wash, then into the breadcrumbs, then back into the egg wash, and finish with another coat of breadcrumbs.
3. Press the breadcrumbs firmly so they stick well.

Fry

1. Fry the mozzarella sticks for 3 to 4 minutes or until golden brown and crisp.
2. Remove and drain on a wire rack or paper towels.
3. Serve immediately with honey chipotle sauce and buttermilk ranch.

Storage and Reheating

• If you want to prep these ahead, bread the mozzarella and freeze them in a single layer until firm. Once frozen, transfer to a freezer safe bag.
• Frying from frozen takes about 5 to 6 minutes.
• Fried mozzarella sticks are best served fresh, but you can reheat leftovers in the air fryer at 375F for 3 to 4 minutes until warmed through and crispy again.

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Honey Chipotle Mozzarella Sticks

There’s something unforgettable about that first pull of molten mozzarella, but these Honey Chipotle Mozzarella Sticks take it to an entirely new level. They’re crispy, gooey, sweet, smoky, and just spicy enough to make you reach for another before you’ve even finished the first. The warm honey-chipotle glaze brings a bold kick that pairs beautifully with the cool, creamy buttermilk ranch. Whether you’re hosting friends, feeding a crowd, or treating yourself to a late-night snack, these mozzarella sticks turn any moment into a little celebration.

Course Appetizer

Cuisine American

Keyword appetizers, honey chipotle, mozzarella sticks

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Author kingcooks

Ingredients

• 1 lb mozzarella cut into 3×2 inch pieces
• Canola oil for frying

Honey Chipotle Sauce

• 1 cup honey
• 1/4 cup water
• 1-2 chipotle peppers in adobo sauce
• 1 tbsp ketchup
1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/2 tsp pepper

Buttermilk Ranch

• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 tsp chives dried or fresh
• 1 tsp lemon juice
• 1 tsp parsley dried or fresh
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp sugar

Breading

• 3 cups panko breadcrumbs
• 1 tsp oregano dried
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper

Egg Wash

• 2 large egg
• 2 tbsp water

Instructions

Buttermilk Ranch

• In a bowl, add all ingredients listed under “Buttermilk Ranch” and mix until thoroughly combined. Set in the fridge until you’re ready to serve.

Honey Chipotle Sauce

• In a pan over medium-low heat, add all ingredients listed under “Honey Chipotle Sauce.” Stir and allow the sauce to simmer and come to a boil.
• Cook for 5-6 minutes and as the sauce reduces it will thicken. Once thick enough to coat the back of a spoon, remove from heat and set aside.

Breading

• Mix together all ingredients listed under “Breading” and set aside.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

• Heat a pot of canola oil to 350F.
• Working in batches, dip each piece of mozzarella cheese into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
• Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
• Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
• Serve immediately with a side of ranch dressing and enjoy!

Notes

Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.
If frying from frozen, cook for 5–6 minutes, or until golden brown.

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!

Braised Short Rib Empanadas with Creamy Poblano Dipping Sauce

There’s something about an empanada that feels like pure comfort. The way the golden crust shatters with the first bite, giving way to melty cheese and a filling so rich it feels like it took all day to get there; because, well, it did. These braised short rib empanadas aren’t just a snack, they’re a full experience. Slow cooked beef, kissed with red wine and smoky poblano BBQ sauce, folded into flaky pastry with mozzarella and fried until perfectly crisp. And just when you think it can’t get better, you dunk it into a cool and creamy poblano sauce that ties everything together.

This recipe is indulgent, yes, but it’s also a little show stopping. Serve these at a gathering and watch them disappear faster than you can fry them. Or keep them all to yourself and savor one warm bite at a time.

Why You’re Going to Love This Recipe

• Slow braised flavor – The short rib is cooked low and slow with red wine, beef broth, and roasted poblano BBQ sauce until it’s fork tender and bursting with flavor.
• Cheesy layers – Mozzarella melts into the filling and binds it together while giving every bite that gooey pull we all love.
• Crisp and golden – Frying the empanadas gives you that perfect crunch with a soft, savory filling inside.
• The sauce steals the show – The creamy poblano dip adds a cool, smoky balance that makes these empanadas irresistible.
• Party perfect – These work as appetizers, snacks, or the main event. They’ll stand out on any table.

Ingredients You’ll Need

Short Rib Filling

• Short rib, boneless
• Beef broth
• Dry red wine
• Tenayo Roasted Poblano Mexican Style BBQ Sauce
• Onion, chopped
• Celery, chopped
• Bell peppers, chopped
• Tomato paste
• Oregano, dried
• Bay leaves
• Salt
• Pepper

Empanadas

• Empanada wrappers
• Mozzarella cheese, shredded
• Canola oil, for frying

Creamy Poblano Dipping Sauce

• Mexican crema
• Tenayo Roasted Poblano Mexican Style BBQ Sauce

How to Make Braised Short Rib Empanadas

Make the Creamy Poblano Dipping Sauce

In a small bowl, stir together Mexican crema and roasted poblano BBQ sauce. Cover and chill until ready to serve.

Make the Short Rib Filling

1. Season short rib chunks with salt and pepper. Sear on both sides in a hot pan with oil until browned, about 3 to 4 minutes per side. Remove and set aside.
2. In the same pan, sauté onion, celery, and bell peppers until softened. Add tomato paste and cook a few minutes to deepen the flavor.
3. Deglaze with red wine and let it reduce slightly. Add the beef back to the pot along with beef broth, roasted poblano BBQ sauce, oregano, salt, pepper, and bay leaves.
4. Cover and simmer until the short rib is fork tender, about 1 to 2 hours.
5. Shred the beef into small chunks, mixing it with some of the braising liquid for moisture and flavor. Let cool slightly before assembling.

Assemble and Fry

1. Place an empanada wrapper on a clean surface. Add a layer of mozzarella cheese, followed by a spoonful of short rib filling, then another sprinkle of cheese.
2. Fold the wrapper in half, sealing the edges tightly. Crimp with a fork for a secure seal.
3. Heat oil to 350°F. Fry the empanadas in batches until golden brown and crisp, about 4 to 5 minutes.
4. Transfer to a cooling rack and repeat with remaining wrappers and filling.

Serve hot with the creamy poblano dipping sauce on the side.

Storage and Reheating

• To store: Keep cooled empanadas in an airtight container in the fridge for up to 3 days.
• To freeze: Freeze un-fried assembled empanadas on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry straight from frozen.
• To reheat: Warm leftovers in an oven or air fryer at 350°F until crisp and heated through. Avoid the microwave if you want to keep the crunch.

Final Thoughts

These braised short rib empanadas are the kind of recipe that makes you slow down and savor each bite. From the tender beef to the molten cheese and crisp shell, they’re pure comfort wrapped in pastry. The creamy poblano sauce takes it all to another level, giving you smoky, tangy, and cooling contrast in every dip. Make them for a celebration, a game day spread, or a cozy night in—you won’t regret it.

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Braised Short Rib Empanadas

Golden, flaky empanadas filled with tender, slow braised short rib, melty mozzarella, and a smoky kick of roasted poblano BBQ sauce. These are the kind of bites that stop conversations mid sentence. Each crisp pocket delivers layers of richness, from the savory beef and wine infused braise to the creamy poblano dipping sauce that cools and complements every bite. Perfect for a party spread, game day snacking, or when you just want comfort food with a bold twist, these empanadas take indulgence to the next level.

Course Appetizer, lunch, Main Course

Cuisine American, Mexican

Keyword empanadas, short ribs

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Servings 12 empanadas

Author kingcooks

Ingredients

• 9-12 Empanada wrappers
• 2-3 cups mozzarella cheese shredded
• Canola oil for frying

Short Rib Filling

• 2-2 1/2 lbs short rib boneless
• 2 cups beef broth
• 1 cup dry red wine
• 1/2 cup Tenayo Roasted Poblano Mexican Style BBQ Sauce
• 1/2 cup onion chopped
• 1/2 cup celery chopped
• 1/2 cup bell peppers chopped
• 1/4 cup tomato paste
• 1 tbsp oregano dried
• 2 bay leaves
• 1 tsp salt
• 1 tsp pepper

Creamy Poblano Dipping Sauce

• 1/2 cup Mexican crema
• 1/4 cup Tenayo roasted poblano Mexican style sauce

Instructions

Creamy Poblano Dipping Sauce

• In a small bowl add all ingredients listed under “Creamy Poblano Dipping Sauce.” Mix thoroughly and set in the fridge until ready to serve.

Short Rib Filling

• Season the chunks of boneless short rib with salt and pepper.
• Working in batches, sear the meat on both sides in a pan over medium heat with some oil.
• Allow to sear for 3-4 minutes per side. Once browned, set aside.
• In the same pan, sauté onions, celery and bell peppers for 2-3 minutes until slightly browned.
• Add tomato paste and stir to combine. Let it cook for 4-5 minutes.
• Deglaze the pan with red wine. Allow the alcohol to cook off for 2-3 minutes.
• Return the seared short rib to the pot with a generous amount of Tenayo’s Roasted Poblano Mexican Style BBQ Sauce and beef stock.
• Season with oregano, salt, pepper, and add a few whole bay leaves.
• Stir, cover, and cook over medium-low heat until the short rib is super tender. This should take 1-2 hours.
• Once the short rib is tender, remove from the sauce and break it apart into small chunks. Mix the shredded short rib with about a cup of the sauce and set aside to cool slightly.

Assemble

• Place a 6-inch empanada wrapper on a clean, flat surface or cutting board.
• Add a layer of shredded mozzarella cheese in the center of the wrapper, leaving about a half-inch border around the edge to allow for sealing.
• Spoon a generous spoonful of the cooled, shredded short rib over the cheese layer. Be careful not to overfill. About 2 tablespoons of filling is ideal to prevent leakage.
• Top with more mozzarella cheese. This double layer of cheese adds flavor and helps bind the filling together.
• 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 poblano dipping sauce and enjoy!

Crab Rangoon Egg Rolls

If you love crispy appetizers that are creamy, cheesy, and downright irresistible, these Crab Rangoon Egg Rolls are going to be your new favorite. They take everything you love about classic crab rangoon and wrap it up in a crunchy golden egg roll shell. The result is a handheld bite that’s perfect for snacking, game day spreads, or party platters.

Why You’re Going to Love This Recipe

• Combines the best of both worlds: creamy crab rangoon filling and the crunch of an egg roll.
• Easy to make ahead and cook in different ways, whether fried, baked, or air fried.
• Paired with a homemade creamy sweet chili dipping sauce that balances sweet, spicy, and tangy flavors.
• A crowd-pleasing appetizer that disappears quickly at gatherings.

Ingredients You’ll Need

Egg roll wrappers
Canola oil for frying

Crab Rangoon Filling
Cream cheese
Surimi seafood imitation crab, chopped
Mozzarella cheese, shredded
Green onion, chopped
Parsley, chopped
Onion powder
Garlic, minced or powder
Sugar
Salt

Creamy Sweet Chili Sauce
Sweet chili sauce
Mayonnaise

Egg Wash
Egg
Water

How to Make Crab Rangoon Egg Rolls

Prepare the Sauce
In a small bowl mix together the sweet chili sauce and mayonnaise until smooth. Place in the fridge until ready to serve.

Make the Egg Wash
Whisk together the egg and water. Set aside.

Make the Filling
In a large mixing bowl combine cream cheese, imitation crab, mozzarella, green onion, parsley, onion powder, garlic, sugar, and salt. Mix until creamy and evenly combined.

Assemble the Egg Rolls
Place two egg roll wrappers on a flat surface. Spoon a few tablespoons of the crab rangoon filling into the center. Brush the edges with egg wash. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Seal the edge and repeat with the remaining filling until all the egg rolls are assembled.

Frying Instructions
Heat canola oil in a pot to 350°F. Fry the egg rolls in batches for about 3 to 4 minutes, until golden brown and crispy. Drain on a paper towel lined plate or cooling rack.

Air Fryer Instructions
Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil. Place in a single layer in the basket with space between each one. Cook 8 to 10 minutes, flipping halfway through, until crispy and golden.

Baking Instructions
Preheat the oven to 400°F. Arrange the egg rolls on a parchment lined baking sheet. Lightly brush or spray with canola oil. Bake for 18 to 20 minutes, turning halfway through, until golden brown and heated through.

Serving Suggestions

Serve your Crab Rangoon Egg Rolls hot with the creamy sweet chili dipping sauce and fresh lemon wedges. They make the perfect appetizer for parties, holiday spreads, or even a fun dinner idea when paired with stir-fried veggies or fried rice.

Storage and Reheating

Leftover egg rolls can be stored in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer at 350°F until hot and crispy again. For longer storage, freeze before cooking and fry or bake straight from frozen, adding a few extra minutes to the cooking time.

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Crab Rangoon Egg Rolls

These Crab Rangoon Egg Rolls are a fun twist on the classic appetizer, combining everything you love about creamy, cheesy crab rangoon with the satisfying crunch of golden egg rolls. Each bite is filled with a rich blend of cream cheese, imitation crab, mozzarella, and fresh herbs, all wrapped tightly in a crisp shell. Whether fried, baked, or air-fried, they deliver that irresistible crunch followed by a luscious, savory filling. Paired with a creamy sweet chili dipping sauce, they are the ultimate snack or party starter that will disappear as quickly as you serve them.

Course Appetizer

Cuisine American, Asian

Keyword crab rangoon, egg rolls

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

• 10-12 egg roll wrappers
• 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 tsp onion powder
• 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

Egg Wash

• 1 large egg
• 1 tbsp water

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.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Crab Rangoon Filling

• In a large bowl add all ingredients listed under “Crab Rangoon Filling” and mix until thoroughly combined.

Assemble

• Stack two egg roll wrapper on a flat surface. Add a few tablespoons of the crab rangoon filling to the center. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners to the center. Roll tightly toward the top corner, sealing the edge. Repeat until all the filling is used. Should make roughly 10-12 egg rolls.

Frying Instructions

• Heat a pot of canola oil to 350°F.
• Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate or cooling rack.

Air Fryer Instructions

• Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil, making sure all sides are coated. Arrange the egg rolls in a single layer in the air fryer basket, leaving space between each one. Cook for 8–10 minutes, turning halfway through, until golden brown and crispy.

Baking Instructions

• Preheat the oven to 400°F. Place the egg rolls on a parchment-lined baking sheet. Lightly brush or spray with canola oil to help them crisp up. Bake for 18–20 minutes, flipping halfway through, until golden brown and heated through.
• Serve hot with a side of lemon wedges and the homemade remoulade sauce. Enjoy!

These golden, craveable bites are everything you love about jalapeño poppers, reimagined as crispy, cheesy pockets of flavor. Creamy, smoky, spicy, and crunchy in all the right places, they’re perfect for game day, parties, or any time you want a show-stopping snack that brings the heat.

Why You’re Going to Love This Recipe

• Crispy and golden on the outside, creamy and melty on the inside
• Packed with smoky bacon, three cheeses, and a spicy jalapeño kick
• Freezer-friendly and easy to prep ahead for parties or entertaining
• Perfect for dipping into remoulade, ranch, or your favorite sauce
• Irresistibly snackable and guaranteed to be the first thing gone at the table

Ingredients You’ll Need

For the Bacon Jalapeño Filling
Cream cheese
Cooked and chopped bacon
Diced jalapeños
Shredded mozzarella
Shredded mild cheddar
Shredded pepperjack
Minced red onion
Minced green onion
Chopped parsley
Garlic paste or minced garlic
Salt
Black pepper
Sugar

For the Coating
Panko breadcrumbs
Salt
Black pepper

For the Egg Wash
Eggs
Water

How to Make Them (WATCH HERE)

Mix the Filling
In a large bowl, combine all of the filling ingredients and mix until smooth and evenly combined. Transfer the mixture to a parchment-lined sheet pan and press it into an even layer. Freeze until firm.

Prepare the Coating
In a shallow dish, mix together the panko, salt, and black pepper. In another bowl, whisk together the eggs and water to create the egg wash.

Cut and Bread
Once the filling is firm, cut it into equal-sized squares or rectangles. Working in batches, dip each piece into the egg wash, then dredge in the seasoned breadcrumbs. Dip again in the egg wash and finish with a second coating of breadcrumbs. Press gently to help the crumbs adhere.

Fry to Perfection
Fry in hot oil for a few minutes until golden brown and crispy on all sides. Serve immediately with your favorite dipping sauce and enjoy every melty, spicy bite.

Air Fryer Instructions
Preheat your air fryer to 375°F. Lightly spray the breaded pieces with oil and arrange them in a single layer in the air fryer basket. Air fry for 10 to 12 minutes, flipping halfway through, until golden and crispy. If air frying from frozen, add an extra 2 to 3 minutes to the cook time.

Tips for Success

• Use gloves when handling jalapeños to avoid irritation
• Press the breadcrumbs firmly onto each piece to help them stick
• Keep the filling frozen until just before frying for best results
• These can be fried or air fried straight from frozen—just extend the cook time slightly

Storage and Reheating

If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, pop them into an oven or air fryer until warmed through and crispy again. You can also freeze the breaded, uncooked pockets for future frying. Just add a few extra minutes to the cook time if frying or air frying from frozen.

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Bacon Jalapeño Poppers Crispy Pockets

Golden, crispy, and bursting with bold flavor, these Bacon Jalapeño Poppers Crispy Pockets are what happens when your favorite bar snack gets a crunchy, crave-worthy upgrade. Inside each bite-sized pocket is a creamy, smoky blend of bacon, three cheeses, jalapeños, and aromatic herbs, all encased in a golden panko crust that shatters with every bite. Whether you’re hosting a party, craving a late night indulgence, or just want something unforgettable to dip into remoulade, this recipe delivers serious satisfaction. Prepare to impress; these aren’t your average poppers.

Course Appetizer, brunch, dinner, lunch

Cuisine American

Keyword crispy pockets, jalapeno, poppers

Prep Time 2 hours hours

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

Bacon Jalapeño Filling

• 16 oz cream cheese softened
• 1 cup bacon cooked and chopped
• 1 cup jalapeños diced
• 1 cup mozzarella cheese shredded
• 1/2 cup mild cheddar cheese shredded
• 1/2 cup pepperjack cheese shredded
• 1/4 cup red onion minced
• 1/4 green onion minced
• 1 tbsp parsley chopped
• 1 tsp garlic minced or paste
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp sugar

Seasoned Breadcrumbs

• 3 cups panko breadcrumbs
• 1 tsp salt
• 1 tsp black pepper

Egg Wash

• 2 large eggs
• 2 tbsp water

Instructions

Bacon Jalapeño Filling

• In a bowl, add all the ingredients listed under “Bacon Jalapeño Filling” and mix thoroughly.
• Transfer the mixture to a sheet pan lined with parchment paper.
• Press and spread it into an even layer.
• Place in the freezer for at least 2 hours, or until firm.

Seasoned Breadcrumbs

• Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

• Once the bacon jalapeño filling is firm, cut into equal pieces.
• Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
• Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
• Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
• Serve immediately with a side of remoulade sauce and enjoy!
• Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.
• If frying from frozen, cook for 5–6 minutes, or until golden brown.

Out of this World Cheesesteak Egg Rolls

Why You’re Going to Love This Recipe
These crispy cheesesteak egg rolls are what happens when late-night cravings get a glow-up. You’ve got tender ribeye, sautéed peppers and onions, and not one but two cheeses wrapped up in a crunchy golden shell. They’re bold, juicy, and downright addictive. Here’s why you’ll love them:

• All the flavor of a Philly cheesesteak packed into a crispy, hand-held bite
• Double cheese melt factor with mozzarella and American
• Crowd-pleasing appetizer or indulgent snack
• Air fryer friendly for an easy, no-fuss option
• That homemade ranch? Chef’s kiss

Ingredients You’ll Need
Ribeye steak
Onion
Bell pepper
Salt
Pepper
Egg
Water or milk
Mozzarella cheese
American cheese
Egg roll wrappers
Canola oil
Buttermilk
Mayonnaise
Sour cream
Chives
Dill
Onion powder
Garlic powder
Sugar

How to Make It (WATCH HERE)

Step One: Make the Ranch
In a bowl, whisk together the buttermilk, mayo, sour cream, herbs, and seasonings until smooth and creamy. Chill it in the fridge until you’re ready to dip.

Step Two: Whisk the Egg Wash
In a small bowl, whisk the egg with a splash of water or milk. Set aside.

Step Three: Cook the Filling
Sauté the ribeye in a hot pan with a little oil until mostly cooked through. Add diced onions and peppers and let everything cook down until caramelized and golden. Season to taste and let cool slightly.

Step Four: Assemble the Egg Rolls
Lay out an egg roll wrapper. Add a slice of mozzarella, a slice of American, and a scoop of the steak mixture. Brush the edges with egg wash, fold up the bottom corner, tuck in the sides, and roll tightly. Repeat until all the filling is used.

Step Five: Fry Until Crispy
Heat oil in a pot. Fry egg rolls in batches until golden brown and crispy on all sides. Drain on a paper towel-lined plate.

Air Fryer Instructions
Preheat the air fryer to 375°F. Lightly spray the egg rolls with oil and place them in a single layer in the basket. Air fry for 8 to 10 minutes, flipping halfway through, until golden and crisp.

Storage Tips
Let leftovers cool completely before storing. Keep them in an airtight container in the fridge and enjoy within 3 days.

Freezing Instructions
Freeze before frying for best results. Arrange the assembled egg rolls on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Cook straight from frozen when ready to enjoy.

Reheating Instructions
For best texture, reheat in a 375°F oven or air fryer until hot and crispy, about 5 to 7 minutes. Avoid the microwave—it’ll soften the wrapper and dull the crunch.

Serve With
That tangy, herby ranch was made for these. Or switch things up with spicy mayo, sriracha ketchup, or queso. Whatever your vibe, these egg rolls are ready for it.

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Crispy Cheesesteak Egg Rolls

Cheesesteak meets crispy golden bliss in these over the top egg rolls. Thinly shaved ribeye, sautéed peppers and onions, and a melty duo of mozzarella and American cheese wrapped up tight and fried until gloriously crunchy. Dunked in homemade ranch? Game over. These are bold, beefy, and built to impress whether you’re feeding a crowd or just treating yourself to a moment of pure cheesy joy.

Course Appetizer, brunch

Cuisine American, Asian, Chinese

Keyword cheesesteak, egg rolls

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Servings 6

Author kingcooks

Ingredients

• 9-10 egg roll wrappers
• 9-10 mozzarella cheese slices
• 9-10 american cheese slices
• Canola oil for frying

Steak Filling

• 12 oz thinly shaved ribeye
• 1/2 cup onion diced
• 1/2 cup bell peppers diced
• 1 tsp salt
• 1 tsp pepper

Egg Wash

• 1 egg
• 1 tbsp water or milk

Homemade Ranch Dressing

• 1 cup buttermilk
• 1/2 cup mayo
• 1/4 cup sour cream
• 1 tbsp chives chopped
• 1 tsp dill chopped
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp sugar

Instructions

Homemade Ranch Dressing

• In a medium bowl, add all ingredients listed under “Homemade Ranch Dressing.” Mix well and refrigerate until ready to serve.

Egg Wash

• In a small bowl, whisk together the egg and water (or milk) until smooth. Set aside.

Steak Filling

• In a pan over medium-high heat, add a bit of oil and the shaved ribeye. Cook about 75% through, then add the diced onions and bell peppers. Continue cooking until the edges are browned and the veggies are softened. Season with salt and pepper. Let cool slightly before assembling.

Assemble

• Place an egg roll wrapper on a flat surface. Add one slice of mozzarella and one slice of American cheese to the center, followed by a few tablespoons of the steak filling. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners. Roll tightly toward the top corner, sealing the edge. Repeat until all the filling and cheese are used.
• Heat a pot of canola oil to 350°F.
• Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate.
• Serve hot with a side of the homemade ranch dressing and enjoy!

Ingredients
Simple enough, the dough only takes 2 ingredients to make! It consists of self-rising flour and Greek yogurt. You only need garlic, parmesan, butter, parsley, and salt to make that amazing garlic parmesan butter.

Making the Dough
Set oven to 400 F.
In a large bowl, combine the flour and greek yogurt. Mix with a spoon or fork until the flour and yogurt are incorporated. Transfer to a lightly floured surface. With dry hands, knead into a smooth ball.
If the dough is sticky, sprinkle with a bit of flour as you’re kneading or rub some flour on your hands. It’s going to come together fairly quickly!

Tying the Knot
Once you’ve kneaded the dough into a smooth ball, divide it into 8 equal pieces and roll each piece into strips and tie them into individual knots.
 Be careful during this step – the dough is soft, so slow and steady will get you the best results!
I opted to just make 8 because I wanted them to be on the larger side but this will work with different counts as well.

Place each the knot into a lightly greased baking dish or on a rimmed baking sheet. Drizzle a little olive oil over each knot.
I like to use a baking dish just so I get that pull apart goodness when it’s time to serve. But the recipe will work great either way.

Bake for 25-30 minutes, or until golden brown.

Liquid Gold
While the knots are baking to golden perfection, add the melted butter and garlic to a small bowl.
Next, mix in the parsley, parmesan cheese, and add a pinch of salt. Whisk ingredients together and set aside until you’re ready to serve.

Meet The Garlic Knots
Once the knots are golden brown and out of the oven, brush with the garlic parmesan butter and top with additional parmesan cheese.

Serve immediately and enjoy!

*On Pinterest? Click the pic below to pin!*
See how easy that was?!? Until next time, cook like a king!

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Easy Garlic Parmesan Knots

Garlic knots in 30 minutes??? That's right! The dough is made with just 2 ingredients and smothered with garlic parmesan butter. Guaranteed to please even the pickiest eater.

Course Appetizer

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author kingcooks

Ingredients

2 Ingredient Dough:

• 1 1/2 cup self-rising flour
• 1 1/2 cup plain greek yogurt

Garlic Parmesan Butter:

• 1 stick of butter
• 2 tbsp. garlic minced
• 1/4 cup parmesan cheese
• ½ tbsp. parsley chopped, dry or fresh
• Salt to taste

Instructions

2 Ingredient Dough:

• Set oven to 400 F.
• In a large bowl, combine the flour and greek yogurt. Mix with a spoon or fork until the flour and yogurt are incorporated. With dry hands, knead into a smooth ball. Transfer to a lightly floured surface and divide into 8 equal pieces.
• Tip: if the dough is sticky, sprinkle the dough and the surface with a bit of flour as you’re kneading.
• Roll each piece into strips and tie into individual knots.
• Place the knots into a lightly greased baking dish or baking sheet.
• Bake for 25-30 minutes until golden brown.

Garlic Parmesan Butter:

• As the knots are baking, add melted butter and garlic to a small bowl.
• mix in the parsley, parmesan cheese, and the salt. Whisk ingredients together and set aside until you're ready to serve.
• Once the knots are out of the oven, brush with the garlic parmesan butter and top with additional parmesan cheese.
• Enjoy!

Thanks for stopping by! Drop a comment if you give this recipe a try! Don’t forget sharing is caring!

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