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Recipe Crab Rangoon Melt

Crab Rangoon Melt

  • Difficulty Level: 1
  • Serves Serves: 1
  • Preparation

    10mins

  • Cooking

    10mins

Recipe Video Fusion Vegetable Seafood Breakfast Lunch Appetizer Easy Recipes Less Than 30 mins

What You Will Need

Ingredients

  • 1 (8 oz.) package cream cheese, softened
  • 1 (8 oz.) package imitation crab, chopped
  • ½ cup green onion, chopped
  • ½ Tbsp. cornstarch
  • ½ Tbsp. water
  • sliced sourdough
  • ½ cup shredded mozzarella

Seasoning

  • 1 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
  • 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce
  • 1 Tbsp. Lee Kum Kee Pure Sesame Oil
  • 1 Tbsp. Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs)
  • 2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil, divided

Sauce Mix

  • ½ cup sugar
  • ¼ cup water
  • ½ cup Lee Kum Kee Seasoned Rice Vinegar
  • 1 Tbsp. red pepper flakes
  • 1 tsp. Lee Kum Kee Minced Garlic
  • 1 Tbsp. Lee Kum Kee Chili Garlic Sauce
  • 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Panda Cooking Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauces

Panda Brand Cooking Soy Sauce
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil
Garlic

Other Specialty Sauces

Minced Garlic
Chili Garlic Sauce 13oz

Chili Sauces

Chili Garlic Sauce
Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces

Chiu Chow Chili Crisp Oil
Seasoned Rice Vinegar, 16.9 fl oz (500 ml), Bottle

Vinegars

Seasoned Rice Vinegar

How to make it

  1. https://www.youtube.com/embed/vDT_Sna2Ijo
  2. Combine the cream cheese, imitation crab, green onion, Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Pure Sesame Oil, and Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) in a medium bowl. Set aside.
  3. In a small saucepan over medium heat, add sugar and water. Boil until sugar dissolves. Add rice vinegar, red pepper flakes, Lee Kum Kee Minced Garlic, Lee Kum Kee Chili Garlic Sauce, and Lee Kum Kee Sriracha Chili Sauce. Stir to combine. 
  4. In a small bowl, make a slurry with the cornstarch and water. Add to the saucepan. Allow sauce to boil until thickened.  
  5. To a medium skillet over low heat, add 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Place down one slice of sourdough bread. Spread 1 Tbsp. of the sweet chili sauce over the top of the bread. Spread ½ cup of the filling on top, add mozzarella, and drizzle with more of the sweet chili sauce. Place second slice of bread on top and drizzle with remaining 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil. 
  6. Cook for 3 minutes, flip and cook for another 3 minutes, or until golden brown. Slice and enjoy!

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