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–+ servings

Crab Rangoon Salt Bread

These Crab Rangoon Salt Bread rolls combine buttery homemade Japanese salt bread with a warm creamy crab rangoon filling, a crispy panko crust, and a sweet chili sauce finish. The ultimate fusion appetizer that brings together two beloved recipes in one irresistible bite.
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Course: Appetizer, Bread, Snack
Cuisine: American, Asian Fusion, Japanese
Keyword: asian fusion baking, crab rangoon bread, crab rangoon salt bread, cream cheese crab filling, creamy crab filling bread, easy party appetizer, fusion appetizer recipe, homemade salt bread, imitation crab recipes, japanese salt bread, panko crusted bread rolls, savory stuffed bread rolls, shiopan recipe, stuffed salt bread, sweet chili crab bread
Servings: 12

Ingredients

Salt Bread Rolls

Filling

  • 16 oz cream cheese softened to room temperature
  • 16 oz imitation crab finely chopped
  • 1 tbsp worcestershire sauce
  • 4 green onion finely chopped
  • 2 tsp garlic powder
  • 2 tsp granulated sugar

Panko Crust

  • panko breadcrumbs for topping
  • water for spraying

Garnish

  • sweet chili sauce
  • green onions sliced

Instructions

  • Make the dough: Follow the Salt Bread (Shiopan) recipe through shaping — up to Step 15. Begin the filling while rolls complete their final proof.
  • Make the filling: Combine softened cream cheese, finely chopped imitation crab, finely chopped green onion, Worcestershire sauce, garlic powder, and sugar. Mix until smooth. Transfer to a piping bag.
  • Add panko crust: Preheat oven to 450°F. Spray proofed rolls with water then coat generously with panko breadcrumbs.
  • Bake: Place rolls in oven and immediately lower to 400°F. Bake for 12-15 minutes, rotating halfway, until deeply golden.
  • Fill: Lower oven to 350°F. Cut a shallow slit down the center of each roll. Pipe filling generously inside. Return to oven for 10 minutes until filling is warmed through.
  • Garnish: Brush with sweet chili sauce and sprinkle with sliced green onion. Serve warm immediately.