Name: Sheet-Pan Crab Rangoon French Bread with Sesame Slaw
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 1 large French bread loaf; 8 oz cream cheese; 1/4 cup mayonnaise; 8 oz crab meat; 3 scallions; 2 tbsp soy sauce; 2 tsp toasted sesame oil; 1/2 tsp garlic powder; 1/4 cup sweet chili sauce; 1 tbsp sesame seeds; 4 cups shredded cabbage mix; 2 tbsp rice vinegar

Listen, we have all been there. It is Tuesday night, you are exhausted, and the only thing that sounds good is a massive plate of crab rangoon. But deep-frying? Absolutely not happening. The inspiration for this dish hit me during one of those exact weeknight slumps. I was staring at a leftover loaf of French bread and a block of cream cheese, remembering how my old restaurant crew used to make a quick rangoon dip for family meal using whatever crab we had lying around. This recipe is special to me because it takes that pure comfort food energy and turns it into a legitimate, balanced dinner without the 47-step process. We are slathering all that creamy, savory, crab-packed goodness right onto the bread and baking it until perfectly bubbly. Paired with a quick, tangy sesame slaw, it hits every texture note you want. Want to make it your own? Yes, you can absolutely use canned crab, imitation crab, or even leftover shredded chicken if you are not a seafood fan. Grab a bagged coleslaw mix for the salad to save time—I do it constantly and celebrate it. Delicious does not have to be difficult, my friends. Let us get cooking!

Ingredients

1 large French bread loaf(about 14 to 16 inches long)

8 oz cream cheese(softened to room temperature)

1/4 cup mayonnaise(adds extra creaminess)

8 oz crab meat(lump crab or imitation crab, finely chopped)

3 scallions(thinly sliced)

2 tbsp soy sauce(divided use)

2 tsp toasted sesame oil(divided use)

1/2 tsp garlic powder

1/4 cup sweet chili sauce(for drizzling)

1 tbsp sesame seeds

4 cups shredded cabbage mix(dry coleslaw mix works perfectly)

2 tbsp rice vinegar

Instructions

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

2 min

In a medium bowl, toss 4 cups shredded cabbage mix with 2 tbsp rice vinegar, 1 tbsp soy sauce, and 1 tsp toasted sesame oil. Toss well and set aside so the cabbage can soften slightly while you assemble the bread.

4 min

Tip: Buy pre-shredded coleslaw mix to save time. It is Tuesday, we aren't practicing our knife skills today.

In a separate bowl, mix together the 8 oz cream cheese, softened and 1/4 cup mayonnaise until smooth. Fold in the 8 oz crab meat, 3 thinly sliced scallions, the remaining 1 tbsp soy sauce, the remaining 1 tsp toasted sesame oil, and 1/2 tsp garlic powder.

4 min

Tip: Imitation crab works fantastically here. Honestly, it is what most of our favorite takeout spots use for rangoon anyway!

Slice the 1 large French bread loaf in half horizontally. Place both halves cut-side up on your prepared sheet pan. Spread the crab mixture evenly over both pieces of bread. Make sure to spread it all the way to the edges to prevent the bread crust from burning in the oven.

3 min

Bake for 12 to 14 minutes, until the topping is hot, puffed, and turning golden brown at the edges.

12 min

Tip: If you want it extra blistered on top, switch to the broiler for the final 60 seconds, but watch it like a hawk.

Remove from the oven. Immediately drizzle with the 1/4 cup sweet chili sauce and sprinkle with 1 tbsp sesame seeds. Slice into thick wedges and serve hot alongside the tangy sesame slaw.

2 min

Chef's Notes

If your cream cheese is rock hard from the fridge, unwrap it and microwave it on a plate for about 15 seconds. Smooth cream cheese is non-negotiable for getting the right texture here. You can totally eat the slaw on the side, but my favorite way is to pile it right on top of the sliced bread like a crunchy salad pizza.

Sheet-Pan Crab Rangoon French Bread with Sesame Slaw