Sheet-Pan Crab Rangoon French Bread with Sesame Slaw
Listen, sometimes you crave crab rangoon for dinner but do not want to deep-fry a dozen dumplings on a Tuesday. Enter this glorious, crispy fake-out takeout hack. We are taking all that creamy, savory, crab-packed goodness, slathering it on a giant French loaf, and baking it until bubbly. Served with a tangy, crunchy sesame slaw, it is a completely balanced and wildly addictive 30-minute meal.
Save a copy to your collection for editing
Timeline
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
- 1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2 min
- 2
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.
- 3
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!
- 4
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
- 5
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.
- 6
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.
Frequently Asked Questions
How long does Sheet-Pan Crab Rangoon French Bread with Sesame Slaw take to make?
Sheet-Pan Crab Rangoon French Bread with Sesame Slaw takes about 27 minutes total. That includes 15 minutes of prep and 12 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for Sheet-Pan Crab Rangoon French Bread with Sesame Slaw?
This recipe is rated easy — it's beginner-friendly and straightforward.
What ingredients do I need for Sheet-Pan Crab Rangoon French Bread with Sesame Slaw?
The main ingredients are: French bread loaf, cream cheese, mayonnaise, crab meat, scallions, soy sauce, toasted sesame oil, garlic powder, sweet chili sauce, sesame seeds, shredded cabbage mix, rice vinegar.
What type of meal is Sheet-Pan Crab Rangoon French Bread with Sesame Slaw?
Sheet-Pan Crab Rangoon French Bread with Sesame Slaw is categorized as: dinner, appetizer.
Ask Elena Reyes a question
Sign in to chat about this recipe, get cooking tips, and ask for substitutions.
Sign in to chat