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A crab rangoon quesadilla recipe made with scallion pancakes and served with chili crisp hot honey for dipping.

Crab Rangoon Quesadilla Recipe with Scallion Pancakes

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    12 mins

Asian Fusion American Chinese Take Out Recipe Video Chinese Food | Fusion Bread Dairy Seafood Vegetable Eggs Appetizer Lunch Dinner Less Than 30 mins

This crab rangoon quesadilla recipe swaps out the tortillas for crispy, flaky scallion pancakes. The result is crunchy, creamy, cheesy, and perfect with a side of hot honey for dipping. 

 

Scallion pancakes are a perfect match to pair alongside the rich flavors of crab rangoon. With a cheesy, creamy, and spicy filling thanks to ingredients like crab, cream cheese, and Lee Kum Kee Sriracha Mayo, the freshness of the scallion pancakes and their flaky crunch add flavor and texture contrasts to the filling inside. 

 

Of course, no crab rangoon recipe is complete without some form of a sweet chili sauce on the side for dipping. In this case, Lee Kum Kee Chili Crisp Hot Honey makes the most sense. Full of complex heat and perfectly balanced with sweetness, it's the ideal accompaniment to this scallion pancake quesadilla! 

What You Will Need

Ingredients

  • 4 oz. cream cheese, softened
  • 8 oz. lump crab meat, picked over for shells
  • 3 stalks green onions, thinly sliced
  • 4 store-bought scallion pancakes
  • 1 cup shredded mozzarella cheese
  • 1 Tbsp. neutral oil

Seasoning

  • ¼ cup Lee Kum Kee Sriracha Mayo
  • 1 tsp. Lee Kum Kee Premium Soy Sauce

Dipping

  • ¼ cup Lee Kum Kee Chili Crisp Hot Honey, for dipping

Made with
Lee Kum Kee products

Chili Crisp Hot Honey Sauce 20oz

Chili Sauces

Chili Crisp Hot Honey Sauce
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)
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)

How to make it

  1. In a medium bowl, stir together the cream cheese, Lee Kum Kee Spicy Mayo, and Lee Kum Kee Premium Soy Sauce until smooth. Fold in the crab meat and 2 stalks of the chopped green onions, saving the rest for garnish.

  2. Place two scallion pancakes on a work surface. Divide the mozzarella cheese between the pancakes, spreading it evenly. Top with the crab rangoon filling, then place the remaining scallion pancakes on top.

  3. Heat the oil in a large skillet over medium heat. Cook the quesadillas for 4 to 5 minutes per side, pressing gently, until golden brown and crispy and the filling is heated through.

  4. Transfer to a cutting board and let rest for 2 minutes before slicing into wedges.

  5. Garnish with additional green onions and serve with Lee Kum Kee Chili Crisp Hot Honey for dipping.

     

    Looking for more ways to use Chili Crisp Hot Honey? Find some on our recipes page! 

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