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Heatable Sides

Signature Crab Rangoon Mac & Cheese

Dive into a velvety white cheddar and cream cheese mac loaded with sweet crab and topped with the unmistakable crunch of golden-fried crab rangoons.

Indulge in a playful reimagining of a takeout favorite. This dish features tender pasta enveloped in a rich, “double-cream” sauce of white cheddar and tangy cream cheese, spiked with sweet flakes of crab. Topped with shattered Amoy Crab Rangoons for a satisfying crunch and finished with a vibrant sweet chili drizzle, it’s a sophisticated, savory-sweet twist on a classic comfort bowl.

Ingredients

Directions

. The “Rangoon” Cheese Base

  1. While your White Cheddar Mac & Cheese is piping hot, fold in the softened cream cheese.
  2. Stir vigorously until the cream cheese has completely melted into the cheddar sauce. This creates that signature “rangoon” tang and an ultra-velvety texture.

Fold in the Crab

  1. Gently fold the imitation crab meat into the mac and cheese.
  2. Chef’s Tip: Don’t over-mix; you want visible chunks of crab throughout the pasta to mimic the filling of the appetizer.
  3. Prepare the Crunchy Toppers
  4. Cook the Amoy Crab Rangoons according to package instructions until they are golden and crispy.
  5. For the best presentation, keep some whole and roughly chop others into large “shards” to act as crispy toppers for the mac.

The Assembly

  1. Scoop the creamy crab mac into deep bowls.
  2. Top each bowl with 2–3 Crab Rangoons (whole or chopped).
  3. Drizzle the Sweet Chili Sauce in a zigzag pattern across the top to add a hit of sweetness and mild heat.
  4. Garnish with a generous sprinkle of sliced scallions.

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