Description
A delicious and creamy Crab Rangoon Melt sandwich combining the flavors of savory crab meat, cream cheese, and melted mozzarella grilled to golden perfection on buttery sourdough bread. Perfect for a comforting lunch or dinner with an Asian fusion twist.
Ingredients
Scale
Crab Mixture
- 8 oz cream cheese, softened
- 6 oz lump crab meat, drained and picked over
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1 tsp sesame oil
- ½ tsp sugar
- ¼ tsp ground black pepper
- ½ tsp salt
- 1 cup shredded mozzarella cheese
- 1 tbsp mayonnaise
Sandwich and Cooking
- 4 slices sourdough or white bread
- 2 tbsp butter (for grilling)
- Optional: sweet chili sauce for serving
Instructions
- Prepare the Crab Mixture: In a medium bowl, combine the softened cream cheese, lump crab meat, finely chopped green onions, minced garlic, Worcestershire sauce, soy sauce, sesame oil, sugar, ground black pepper, salt, shredded mozzarella cheese, and mayonnaise. Mix thoroughly until the mixture is smooth and well combined.
- Assemble the Sandwiches: Spread the crab mixture evenly onto two slices of bread. Then top with the remaining two slices to form two complete sandwiches.
- Heat the Skillet: Place a skillet over medium heat and add 1 tablespoon of butter. Allow the butter to melt completely to coat the pan.
- Grill the Sandwiches: Add the sandwiches to the skillet and grill for about 3 to 4 minutes on each side. Add more butter as needed to prevent sticking and to achieve a golden brown crust. Grill until the exterior is crispy and the filling is hot and melty.
- Serve Warm: Remove the sandwiches from the heat, slice as desired, and serve warm. Optionally, serve with sweet chili sauce for an added touch of flavor.
Notes
- You can use imitation crab if fresh lump crab meat isn’t available.
- For added crunch, add a few wonton strips inside the sandwich before grilling.
- This sandwich pairs well with a side salad or crispy fries for a complete meal.
