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Mix together 1 8oz package of cream cheese, 1 8oz package of imitation crab (chopped), 1 tsp regular soy sauce, ½ tsp sesame oil, 1 tsp worcestershire sauce, ½ tsp white granulated sugar, ½ tsp garlic powder, chopped green onion to taste
FOR HOMEMADE SWEET CHILI
A. In a saucepan on medium heat, add ½ cup white sugar and ¼ cup water. Stir and allow to boil until clear
B. Add in ½ cup rice vinegar, 1 tbsp red pepper flakes, 4 cloves garlic (minced), 1 tsp paprika. Allow to boil for 5 minutes
C. Then add 1 tsp fish sauce and cornstarch slurry (this is just ½ tbsp water mixed with ½ tbsp cornstarch). Allow to boil until thickened, with a fork it will be slow to drop. Once cooled, it will be thicker.
Toast/ fry the sourdough in chili oil.
Assemble the crab rangoon melt by spreading the sweet chili sauce then crab rangoon filling on slices of sourdough bread, topping with mozzarella cheese (we preferred nothing, or try a slice of provolone), and again drizzling the sweet chili sauce on top then other bread slice