Description
This Spicy Crab Rangoon Melt is a decadent twist on the classic crab rangoon appetizer, transformed into a meltingly delicious grilled sandwich. Cream cheese and shredded crab meat are blended with spicy sriracha, Worcestershire sauce, and aromatic garlic and onion powders, then layered with mozzarella cheese between buttery toasted bread slices. Ready in just 18 minutes, it’s perfect for a quick lunch or satisfying snack with a crispy, gooey finish.
Ingredients
Scale
Crab Mixture
- 8 oz cream cheese, softened
- 1/2 cup cooked crab meat, shredded
- 1/4 cup mayonnaise
- 1 tbsp sriracha sauce (or to taste)
- 1 tbsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup green onions, finely chopped
Sandwich
- 1/2 cup shredded mozzarella cheese
- 4 slices of bread (preferably sourdough or white)
- Butter (for spreading on bread)
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Crab Mixture: In a medium mixing bowl, combine the softened cream cheese, shredded crab meat, mayonnaise, sriracha sauce, Worcestershire sauce, garlic powder, onion powder, and finely chopped green onions. Stir the ingredients thoroughly until the mixture is smooth and well incorporated.
- Butter the Bread: Preheat a skillet or griddle over medium heat. While it warms, butter one side of each slice of bread evenly to ensure a golden, crispy texture when grilled.
- Assemble the Sandwiches: Spread a generous amount of the prepared crab mixture onto the unbuttered side of two bread slices. Sprinkle each with shredded mozzarella cheese for that gooey melt.
- Top and Prepare for Grilling: Place the remaining two slices of bread on top of the crab mixture, buttered side facing outward, forming two sandwiches ready to grill.
- Grill the Sandwiches: Place the sandwiches on the preheated skillet and cook for about 3-4 minutes per side. Grill until the bread turns a perfect golden brown, crispy texture and the mozzarella cheese inside has melted completely.
- Serve: Remove the sandwiches from the heat and slice them diagonally for a pleasing presentation. Optionally garnish with fresh chopped parsley. Serve hot and enjoy the spicy, creamy flavors.
Notes
- For an extra kick, adjust the sriracha sauce to your preferred spice level.
- Use day-old bread for better grilling results, as it holds up well without becoming soggy.
- Fresh crab meat works best, but canned lump crab meat can be substituted in a pinch.
- Moisture levels in the crab mixture can be adjusted by adding a bit more mayonnaise if too dry.
- Serve with a side of pickles or a simple salad to balance the richness of the sandwich.
