Crab Rangoon Toast

I used to slave away every thanksgiving to make my crab rangoon wontons, but it tastes just as amazing on TOAST . If your in a time-pinch, you need to try out this hack !

What You”ll Need:

Servings: 10-12

• 12oz imitation crab

• 2 tbsp japanese mayonnaise

• 1 tbsp sour cream

• 4oz cream cheese

• 1 tbsp ponzu sauce

• 1/2 tbsp sesame oil

• 1 tbsp sriracha

• 6 green onion stalks (chopped)

• 1/2 cup shredded mozzarella

• 1 egg

• 1-2 long baguettes (store bought)

• sweet chili sauce (store bought)

• black pepper

• garlic salt

• sugar

• paprika

• sesame seeds

Instructions:

1. Start off by defrosting imitation crab and chopped until fine .

2. Clean and dry green onions and thinly slice .

3. Transfer chopped crab into a large mixing bowl and add in japanese mayonnaise, sour cream, cream cheese, ponzu, sesame, sriracha, shredded cheese, sliced green onions (save some for garnish later), and one egg .

4. Season mixture with garlic salt, black pepper, and sugar to taste . (I just added a pinch of each). Mix well to combine .

5. While oven is at 350F preheating— slice your baguette into diagonal 1in ovals and line-up on a baking tray .

6. Take one sliced baguette at a time and spread generous amount of crab mixture on top . Continue until all crab mixture or baguettes are gone .

7. Now, sprinkle some paprika and sesame over the tops . Place in the preheated oven for about 12-15 minutes or until the tops are crisp and have some golden color .

   *You can also airfry at 400F for about 5 minutes if making a small batch.

8. Let cool slightly and transfer to a serving plate . Brush some sweet chili sauce over the tops and garnish with the saved green onions . ENJOY !