Crispy Rice Topped with Crab Rangoon is the ultimate appetizer — buttery golden rice squares topped with creamy crab and cream cheese filling, finished with a sweet chili drizzle for a crowd-pleasing bite that’s impossible to resist!
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Crispy Rice Topped with Crab Rangoon
Taylor Jackzen
Crispy Rice Topped with Crab Rangoon is the ultimate appetizer — buttery golden rice squares topped with creamy crab and cream cheese filling, finished with a sweet chili drizzle for a crowd-pleasing bite that’s impossible to resist!
Begin by cooking your rice according to the package.
Lay 3/4” thick of sushi into a mold (I use shallow Tupperware) and press firmly ensuring it’s flat.
Place in the freezer for at least two hours.
Once your rice has set, remove it from the mold and cut into bite sized squares.
In a skillet, heat vegetable oil over medium-high heat.
Add the cooked sushi rice, spreading it evenly in the pan.
Cook for 3-4 minutes or until the bottom is golden brown and crispy.
Flip the rice and cook the other side until crispy.
Place cooked crispy rice on a paper towel lined plate until ready to assemble.
In a large mixing bowl, add softened cream cheese, scallions, soy sauce, sugar, sesame oil, garlic powder and white pepper. Mix until well incorporated.
Gently fold crab meat into the cream cheese mixture.
Place a spoonful of the crab rangoon mixture on top of the crispy rice, repeating for all pieces.
Drizzle sweet chili sauce over the crab rangoon and enjoy immediately.
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I create approachable, flavor-packed recipes for moms who want more than just dinner on the table. Whether you’re working or staying at home, my recipes are designed to help you create meaningful, joy-filled moments around food.
