Description
Crab Rangoon Flatbread is a crispy, creamy fusion appetizer inspired by classic crab rangoon. It features a flatbread crust topped with a rich cream cheese mixture, tender crab meat, melty mozzarella, and savory seasonings, finished with green onions and a sweet chili drizzle.
Ingredients
- 1 prepared flatbread or naan bread
- 8 oz cream cheese, softened
- 8 oz lump crab meat, drained and picked over
- 1 cup shredded mozzarella cheese
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
- 2 tablespoons sweet chili sauce
- 1 teaspoon sesame seeds
Instructions
- Preheat oven to 400°F (200°C).
- Place the flatbread on a parchment-lined baking sheet.
- In a mixing bowl, combine cream cheese, garlic, soy sauce, sesame oil, Worcestershire sauce, and black pepper until smooth.
- Fold in the crab meat and half of the sliced green onions.
- Spread the crab mixture evenly over the flatbread.
- Sprinkle mozzarella cheese over the top.
- Bake for 12-15 minutes until the cheese is melted and bubbly and the edges are crisp.
- Remove from the oven and let cool for 2 minutes.
- Drizzle with sweet chili sauce.
- Garnish with remaining green onions, parsley, and sesame seeds.
- Slice into wedges and serve warm.
Notes
- Lump crab meat provides the best texture and flavor.
- Naan bread makes an excellent flatbread base.
- Add a pinch of red pepper flakes for a spicy kick.
- Serve as an appetizer, snack, or light meal.
- Store leftovers refrigerated for up to 2 days and reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-American Fusion