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.
Servings: 4 sandwiches
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!