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Crab Rangoon Salt Bread

Crab Rangoon Salt Bread: Creamy, Crunchy Fusion Bliss

This Crab Rangoon Salt Bread is a delightful fusion of soft, chewy Japanese salt bread filled with a rich, creamy crab filling.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 rolls
Course: Appetizers
Cuisine: Fusion
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • Salt Bread Rolls Follow the Salt Bread (Shiopan) recipe up to Step 15.
Filling
  • 16 oz Cream Cheese Fully softened.
  • 16 oz Imitation Crab Finely chopped.
  • 1 tbsp Worcestershire Sauce For umami flavor.
  • 4 Green Onions Finely chopped.
  • 2 tsp Garlic Powder For savory depth.
  • 2 tsp Granulated Sugar Can be omitted.
Crunchy Coating
  • Panko Breadcrumbs For crispy exterior.
  • Water For spraying.
Finish
  • Sweet Chili Sauce For drizzling.

Equipment

  • Mixing bowl
  • Piping bag
  • Baking Sheet
  • Kitchen Towel
  • Oven

Method
 

Preparation
  1. Prepare the dough according to the Salt Bread recipe until ready for shaping.
  2. Combine cream cheese, imitation crab, garlic powder, Worcestershire sauce, green onions, and sugar in a mixing bowl until creamy.
  3. Take each dough portion, flatten it, pipe crab filling in the center, and seal tightly.
  4. Preheat the oven to 450°F (232°C). Spray tops with water and coat with panko breadcrumbs.
  5. Bake at 400°F (204°C) for 12-15 minutes until golden brown.
  6. Cut a slit in each roll and pipe in more filling, then return to the oven for 10 minutes.
  7. Brush with sweet chili sauce and serve warm.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 450mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days. For longer storage, freeze unbaked rolls for up to 2 months.

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