I share a lot of free stuff but don't worry, your information will ALWAYS be kept secret. Grilled: Like most “grilled” cheese sandwiches, this recipe is pan fried…not grilled. I’m going to run with any excuse to grill up a bunch of sandwiches. Separate the filling evenly between two slices of bread. Your email address will not be published. Make your sandwich by spreading the crab mixture in-between the two slices of bread. So it’s not all a lie. It’s Crunchy! https://feedingthefiya.com/recipe/crab-rangoon-grilled-cheese-sandwich If need be, let the bread grill longer, but keep a close eye on it. After flipping, the second side will brown faster so stand by with your spatula. They were wonderful. Let me enlighten you and break this dish down…. Heat a skillet over medium heat. Place the bread - butter side up - on top of the filling. If golden, flip and grill the other side of the sandwich. yield: 1 sandwich. Crab: Imitation crab was used, which contains an approximate 0% crab meat. When done, plate it up and slice into triangles, squares or whatever your fancy. April is National Grilled Cheese Month and since I love love grilled cheese (I even had a DIY grilled cheese birthday party!) especially all of the crab rangoon recipes ;), Love your blog but this recipe especially made me drool…, I really like the design!! Place the bread - butter side down - in the hot skillet. These look delicious though, and simple, so I might just one whip one up in the near future. Even I, hater of crab and lobster, think this looks amazing. Mix the cream cheese, green onion, and crab. Butter one side of one slice of bread. Mix together the cream cheese, crab, and green onions. Place the sandwich in the pan and let it get toasty and golden brown. Crab Rangoon Grilled Cheese Recipe Posted April 14, 2012 by Stephanie We didn’t have any crab rangoon on our road trip, but we did see a ton of roadside Chinese restaurants that made me constantly shout out “crab rangoon!” I mean, you barely know me. December 3, 2015, Mix all the filling ingredients together. Fry until golden brown (2-4 minutes). Serve warm. I mean, do you see that gooey cheesy goodness? Can you tell me what texture did you use for that black badge? DO NOT SUBSCRIBE...just yet. I loooove crab but for some reason am terrified to cook with it! I have been Americanized. You don’t have to believe me to see how amazing that must taste! It got me thinking, if crab and cream cheese taste delicious in a wonton wrapper, wouldn’t they taste just as delicious in a grilled cheese sandwich? Sandwich: This one is TRUE! Over low-medium heat, melt 1 tbsp of butter. Sale and Pepper to taste. *Crab Rangoon, that crab and cream cheese filled wonton that you drown in sweet and sour sauce is not Chinese. Crab Rangoon Grilled Cheese. foodfashionfelicia.blogspot.com, Sounds like a brilliant idea. Your email address will not be published. Its Creamy! The lies that come with this treat can leave one questioning the integrity of their food for quite some time. Required fields are marked *. Carefully flip sandwich, and cook until bread is golden and crispy. PS- Let me know what you think of my new blog at: 1 tablespoon Butter (softened) 1 1/2 tablespoons Cream Cheese (softened) 1 tablespoon sliced Green Onion. Don’t worry though, just have some extra toast on hand for moppage. I loosely followed the recipe for Eat, Live, Run’s lemon brown sugar chicken. Taste and season with salt, pepper and sriracha (if using). Crab Rangoon Grilled Cheese Recipe Cheese: Cream Cheese is often debatable as to whether it can be considered cheese or not. No lie, I have a chunk of smoked gouda, a bit of havarti, a semi grated block of parmigiano reggiano, a bag of cotija, 7 Polly-O string cheese sticks and 15 slices of Kraft American Cheese (I know this is a cheese product but I’m including it to support my claim). Top bread with crab mixture; spread filling to edges of bread. Butter the outside slices. Maybe I’ll try a variation with some tiny chopped shrimp…, I absolutely love your blog! Butter one side of one slice of bread. Enjoy hot! This looks amazing! I skipped the extra toast and just used my fingers to scoop up the extra oozy filling – it was just that good. Heat a skillet over medium heat. Heat a non-stick pan over medium to medium low heat. Enjoy! You may also want to place a lid on to help the cheese melt but I found that it melted either way. No shame in that. Cook until bottom bread slice is golden brown. Chinese people don’t use cheese. This one is an artery clogger but at the same time a real eye opener. The filling was a mixture of cream cheese, lump crab meat, green onion, minced ginger, brown sugar, and soy sauce. When slicing into it, your filling will fall out. You may hold these in an oven set at 200 F if you do not plan to eat them right away.