Crab Rangoon Melt

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!