AuthoradminImagine the creamy dream filling of a crab Rangoon—sweet crab folded into whipped cream cheese with scallion confetti and a kiss of garlic—smeared generously between two thick slices of golden brioche. As it grills, the outside turns audibly crisp, the interior bubbling into a molten, savory custard.
A hint of soy and toasted sesame lingers in the background, giving each bite a nostalgic nod to your favorite appetizer. The sandwich is finished with a flash of chili crisp or sweet plum dipping sauce on the side—because every grilled cheese deserves a dramatic encore.
It’s comfort food with a touch of flair, playful and a little indulgent… kind of like staying in with takeout but turning the lights down low and pretending you’ve got company coming.
Combine cream cheese, crab meat, green onions, soy sauce, sesame oil, and garlic powder in a bowl. Mix until well combined. Set aside.
Spread mayonnaise on 1 side of each bread slice. Place a large skillet over medium heat, and toast bread, mayonnaise side down, until golden brown. Set aside.
Spread crab mixture on toasted side of 4 slices of bread, drizzle with sweet chili sauce, and place the other 4 bread slices, toasted side down, on top.
Spread mayonnaise on untoasted sides of bread, place back into the skillet over medium heat, and toast, turning once, until both sides are golden brown. Serve immediately with extra chili sauce.
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