Crab Rangoon—a symphony of creamy, savory bliss wrapped in crispy wonton shells—has long been my guilty pleasure at Chinese takeout joints. But what if I told you that you could capture that indulgent essence in a melt, right at home? Imagine a cozy evening, the scent of crab mingling with melted cheese, while the world outside fades away—now that’s comfort on a plate.
Steps
- In a large mixing bowl, combine softened cream cheese, shredded mozzarella cheese, chopped green onions, Worcestershire sauce, soy sauce, minced garlic, granulated sugar, and drained crab meat. Stir the ingredients together until well-mixed and set aside.
- Preheat a medium non-stick skillet over medium-high heat. Meanwhile, butter one side of each slice of sourdough bread, ensuring an even coating.
- Place one slice of bread, butter-side down, into the preheated skillet. Spread approximately ¼ cup of the crab mixture evenly over the bread and top with another slice of bread, butter-side up.
- Reduce the heat to medium-low and cook the sandwich for 3-4 minutes. Flip the sandwich carefully and cook for an additional 3-4 minutes, or until the bread is golden brown and the cheese has melted.
- Use a spatula to remove the cooked sandwich from the skillet. Repeat the process for the remaining sandwiches, and serve with sweet chili sauce or garlic chili oil for dipping if desired.
Ingredients
- 4 ounces cream cheese, softened
- 1 cup (113 g) mozzarella cheese, shredded
- 1 green onion, chopped
- ½ teaspoon Worcestershire sauce
- ½ teaspoon soy sauce
- ½ teaspoon garlic, minced
- ½ teaspoon granulated sugar
- ½ cup (67.5 g) crab meat, drained
- 8 slices sourdough bread, divided
- 4 tablespoons unsalted butter, divided
- Sweet chili sauce, optional for dipping
- Garlic chili oil, optional for dipping
FAQ
- Can I prepare the Crab Rangoon filling in advance?
- Yes, you can mix the crab rangoon filling ahead of time. Combine the crab meat with cream cheese, green onions, Worcestershire sauce, soy sauce, garlic, and sugar, then store it in an airtight container in the fridge for up to 2-3 days. Allow the mixture to come to room temperature before using it to make the grilled cheese.
- Is it possible to use a panini press for making Crab Rangoon Grilled Cheese?
- Absolutely, a panini press is a great alternative to a skillet for preparing these sandwiches. Preheat the press, assemble the sandwiches, and grill for a few minutes, checking occasionally to avoid burning. The cooking time typically ranges from 3-5 minutes, depending on your panini press.
- What side dishes complement Crab Rangoon Grilled Cheese?
- Crab Rangoon Grilled Cheese pairs well with a variety of sides. Consider serving it with a wedge salad, roasted tomato soup, a fresh fruit platter, roasted vegetables like asparagus or Brussels sprouts, homemade potato chips, coleslaw, or air fryer French fries.
Tips
- Prepare the Filling in Advance: You can mix the crab rangoon filling a day or two ahead and store it in an airtight container in the fridge. This will allow the flavors to meld together and make the sandwich assembly quicker when you’re ready to cook.
- Utilize a Panini Press for Convenience: If you have a panini press, use it instead of a skillet for an easier cooking process. Just preheat the press, assemble the sandwiches, and grill them for 3-5 minutes. Keep an eye on them to avoid over-browning.
- Perfect Pairings for Extra Flavor: Elevate your meal by serving the crab rangoon grilled cheese with a side of sweet chili sauce or garlic chili oil for dipping. These additions complement the flavors and add a delightful contrast.
- Be Patient with Browning: While cooking, if the bread seems slow to brown, be patient and keep the heat at medium-low. This ensures the cheese inside melts properly without burning the bread’s exterior.
Equipment
- Panini Press – If you prefer to use a panini press instead of a skillet for making the sandwiches.
