Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.
Dish
Prep Time
Cook Time
Serving
This inventive recipe features a golden-brown, crispy hash brown crust, generously topped with a tantalizing blend of creamy crab Rangoon filling – a marriage of succulent crab meat, smooth cream cheese, and subtle Asian flavors.
1.) Preheat the oven or set your air fryer to 450 degrees F. Place hash brown patties in a single layer on a nonstick baking tray or on a foil-lined tray lightly sprayed with cooking oil.
2.) Bake for 7 minutes, flip the patties over, and continue baking for an additional 7-8 minutes or until the patties reach your desired level of doneness. They should be golden brown in color.
3.) While baking the hash brown patties, prepare the toppings for the flatbread. Combine the softened cream cheese, soy sauce, garlic powder, sweet chili sauce, and water in a bowl. Mix until the sauce is uniform and spreadable. Add more water as needed to think out the sauce to a spreadable consistency.
4.) When the hash browns achieve a gorgeous golden brown color, remove them from the air fryer and allow them to cool slightly. Slice each patty in half lengthwise and arrange the 8 pieces in a row. Gently spread the cream cheese mixture on top of the hash brown flatbread.
5.) Top with the imitation crab, green onions, wonton strips, and drizzles of sriracha mayo and Japanese BBQ sauce. Option to season with Togarashi or Furikake. A great appetizer for any event!
Be the first to review this recipe.
