Crab Rangoon Toast
I’d like to make a toast. This stupidly satisfying snack came to me during downtime at the restaurant when I couldn’t decide on what menu item I wanted to feed myself before we got too busy. One of my guilty pleasures is crab rangoon, which is a staple of Chinese-American takeout. That delicious crab and cream cheese wrapped in a crispy wonton. I decided to put that flavor on top of toast along with some bacon, and the finished product was so tasty that I had to share it with you!
To stay true to the Chinese-American experience, I recommend going with imitation crab meat as that is what is commonly used in crab and cheese wontons when you find them at a takeout spot. In order to avoid burning the bacon, I like to start with a cold pan and begin rendering the fat from the bacon on a low heat, gradually increasing it until right before it gets too crispy, then removing the pan from the heat to let the bacon continue cooking in the hot oil. This method is called carryover cooking. I hope you enjoy!
Render bacon on low heat, then remove from heat right as it begins to crisp so that it continues cooking in the hot oil.
Combine room-temperature cream cheese, imitation crab meat, scallions, with pinches of salt, garlic powder, white pepper, and sugar. Add cooked bacon and mix well into a spread.
Cover one side of your bread slices with cream cheese spread, and bake in the oven at 400° for 8-10 minutes or according to baking instructions. Serve topped with more scallion.