Go Back
–+ servings
crab rangoon sourdough toast close up on silver plate

Crab Rangoon Sourdough Toast

No ratings yet
A high-protein twist on traditional takeout crab rangoons served warm and crispy on thick slices of toasted sourdough bread.
Print Recipe Pin Recipe Remove Ads
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: American
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 slices sourdough bread
  • 8 oz imitation crab
  • 1/3 cup fat-free Greek yogurt
  • 1 oz 1/3-less-fat cream cheese
  • 1 tbsp sweet chili sauce
  • 1 stalk Green onion chopped

Equipment

Digital Scale
Digital Scale
Air Fryer
Air Fryer
Spatula Set
Silicone Spatula Set

Method
 

  1. Toast your sourdough slices in a toaster or air fryer until firm and lightly crispy.
  2. In a medium mixing bowl, combine the fat-free Greek yogurt and softened cream cheese until smooth.
  3. Flake or chop the imitation crab and fold it into the cream mixture along with the sweet chili sauce and chopped green onions.
  4. Spread the crab filling evenly over the top of both slices of pre-toasted sourdough bread.
  5. Air fry at 375°F (190°C) for 4 to 5 minutes until the topping is hot, bubbly, and slightly golden.

Nutrition

Calories: 590kcalCarbohydrates: 67gProtein: 48gFat: 11g

Notes

Crab Rangoon Sourdough Toast Tips & Expert Strategy

TEXTURE NOTE: This toast should have a heavy, crispy base with a creamy, bubbly seafood spread on top.
SUBSTITUTION WARNING: Swapping low-fat cream cheese for fat-free options can prevent the mixture from melting correctly and make the texture rubbery.
STORAGE NOTE: The unbaked crab spread keeps well in the fridge for two days, but once applied to the toast, it should be cooked and eaten immediately to prevent sogginess.
SERVING TIP: Top with an extra drizzle of sweet chili sauce and fresh green onions right before eating for the best flavor burst.

Tried this recipe?

Mention or tag @bakedlean!