Crab Rangoon Sandwich Recipe
A creamy blend of crab meat, cream cheese, and green onion encased between buttery toasted bread slices — a quick, elegant twist on the beloved Crab Rangoon.
4 Servings
Ingredients
For the Filling:
- 4 oz 113 g cream cheese softened
- 8 oz 227 g cooked crab meat or imitation crab (surimi) drained and shredded
- 1 tbsp unsalted butter softened
- 1 green onion finely chopped
- 1 tbsp Worcestershire sauce
- 1½ tsp garlic powder
- 1 tsp ground white pepper
- 1 tsp fresh lime juice
For the Sandwiches:
- 8 slices white sandwich bread
- 4 tbsp cream cheese for spreading
- 2 tbsp butter divided, for toasting
- Sweet chili sauce for serving
Instructions
Prepare the Filling
- In a medium mixing bowl, combine the softened cream cheese, shredded crab meat, butter, green onion, Worcestershire sauce, garlic powder, white pepper, and lime juice. Mix thoroughly until all ingredients are evenly incorporated and the texture is smooth. Taste the mixture and adjust seasoning as desired.
Assemble the Sandwiches
- Lay out the bread slices on a clean surface. Spread approximately ½ tablespoon of plain cream cheese on one side of each slice. Distribute the crab filling evenly over four slices of the prepared bread, using about 2–3 tablespoons per sandwich. Spread the filling to the edges to ensure even coverage, then top with the remaining slices to form sandwiches.
Pan-Fry the Sandwiches
- Heat ½ tablespoon of butter in a nonstick skillet over medium heat. When the butter begins to sizzle, place one sandwich in the pan. Cook for 2–3 minutes per side, or until each side is golden brown and crisp. Repeat the process, adding additional butter as needed, until all sandwiches are toasted.
Serve
- Transfer the sandwiches to a cutting board, slice them in half, and serve immediately while warm. Accompany with sweet chili sauce for dipping.
Notes
To prepare a gluten-free version of this recipe, substitute the white sandwich bread with certified gluten-free bread. Verify that the Worcestershire sauce used is gluten-free, as some brands contain malt vinegar. All other ingredients are naturally gluten-free. Toast the sandwiches gently to avoid crumbling, as gluten-free bread tends to be more delicate.