This Easy Sandwich Tastes Like Chinese Take-Out

So easy and so delicious.

By
Annika Panikker
Annika Panikker
Annika Panikker
Annika is a chef turned food content creator since 2017, and is currently featured in Simply Recipes. She has been in the food service industry since 2010 and started out as home baker in Mumbai, India when she was 15 years old.
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Published August 26, 2025
Annika Panikker
Grilled sandwich filled with a creamy crab mixture served on a white plate with a sweet and sour dipping sauce

Simply Recipes / Mark Beahm

One weekday evening around 9 p.m., I was craving crab Rangoon, but I didn’t want to make them from scratch and takeout wasn't available. I did have a few slices of white bread, so I switched gears and turned the iconic fried dumplings into a sandwich instead.

Imagine all the delicious flavors of crab Rangoon but in a sandwich. The crunchy pan-fried bread recalls the texture of a crispy wonton, and the cream cheese and crab filling gets warm and oozy, making for a fuss-free hot appetizer or lunch in no time at all.

A crab rangoon sandwich cut into halves served on a plate

Simply Recipes / Mark Beahm

How To Make My Crab Rangoon Sandwiches

There are two main components to this sando: the filling and the bread. The crab filling can be made in under five minutes by mixing all the ingredients in a bowl until combined. I break up the chunks of crab with the back of my spoon to get an even distribution of meat in the filling.

When I first made these sandwiches, I didn’t have cooked crab meat in the fridge, so I used crab sticks (surimi). The sandwich tasted just as delicious, so feel free to use either or a combination.

I have tried toasting the bread for these sandwiches and adding the filling after, but pan-frying the sandwich in a little butter gives you the best golden color on the outside with a perfect crunch. The filling gets gooey with the heat from the pan, making every bite even more scrumptious.

A crab rangoon sandwich sliced in half on a white plate

Simply Recipes / Mark Beahm

Tips

  • If you are using cooked crab meat from a can or container, drain it before mixing it into the filling or it will make the mixture wet, which can result in soggy bread. 
  • I prefer making these sandwiches with white bread, but you can use milk bread, brioche, or even challah. 
  • If you like a little spice, finely chop a red chile and stir it into the filling. This is how I eat this sandwich at home. 

Make Ahead 

The filling can be made ahead and stored in an airtight container in the fridge for a couple of days, or in the freezer for up to 1 month. When ready to eat, allow the mixture to thaw, stir well, and use as needed. Keep in mind, once you freeze and defrost the filling, do not re-freeze it or the texture and flavor will deteriorate.

Crab rangoon sandwich being dipped into sauce on a white plate

Simply Recipes / Mark Beahm

More Easy Sandwiches

Crab Rangoon Sandwiches

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 servings
Yield 4 sandwiches
Cook Mode (Keep screen awake)

Ingredients

For the filling

  • 4 ounces (113g) cream cheese

  • 8 ounces (227g) cooked crab meat (drained if canned) or surimi, shredded

  • 1 tablespoon unsalted butter, softened

  • 1 green onion, finely chopped

  • 1 tablespoon Worcestershire sauce

  • 1 1/2 teaspoons garlic powder

  • 1 teaspoon ground white pepper

  • 1 teaspoon lime juice

For the sandwiches

  • 8 slices white bread

  • 4 tablespoons cream cheese

  • 2 tablespoons butter, divided

  • Sweet chili sauce, for serving

Method

  1. Mix the filling ingredients:

    To a medium bowl, add the cream cheese, crab or surimi, butter, green onion, Worcestershire, garlic powder, white pepper, and lime juice and stir together until combined. Taste and adjust the seasoning if needed.

  2. Assemble the sandwiches:

    Spread the additional plain cream cheese on one side of all of the bread slices (1/2 tablespoon per slice), and divide the crab filling among 4 of the bread slices (2 to 3 tablespoons crab filling per sandwich).

    Use the back of a spoon or a butter knife to spread the filling evenly to the edges, and close the sandwiches with the remaining bread slices.

  3. Pan fry the sandwiches:

    In a nonstick pan over medium heat, melt 1/2 tablespoon butter. Pan fry one sandwich at a time until golden and crispy, 2 to 3 minutes per side. Repeat with the remaining butter and sandwiches.

  4. Serve:

    Cut the sandwiches in half and serve hot with sweet chili sauce.

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Nutrition Facts (per serving)
401 Calories
25g Fat
35g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 401
% Daily Value*
Total Fat 25g 32%
Saturated Fat 14g 71%
Cholesterol 76mg 25%
Sodium 731mg 32%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 6%
Total Sugars 8g
Protein 11g
Vitamin C 2mg 9%
Calcium 122mg 9%
Iron 2mg 13%
Potassium 223mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.