Crab Rangoon Nachos Recipe
Introduction
Crab Rangoon Nachos are a fun and flavorful twist on two favorite appetizers. Crispy wonton chips are topped with a creamy crab mixture and drizzled with sweet and spicy sauces, creating a perfect bite every time.
Ingredients
- 30 wonton wrappers, sliced in half diagonally
- ½ teaspoon kosher salt
- ½ teaspoon black sesame seeds (optional)
- 4 ounces cream cheese, room temperature
- ¼ cup (59.5 g) heavy cream
- ½ teaspoon soy sauce
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon sesame oil
- ¼ teaspoon white granulated sugar
- ¼ teaspoon garlic powder
- 1 ½ cups imitation crab, chopped
- 3-4 tablespoons sweet chili sauce
- 3-4 tablespoons garlic chili oil
- Green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Step 1: Preheat the oven to 400°F. Line large baking sheets with parchment paper and lightly spray with nonstick cooking spray. If needed, use two baking sheets.
- Step 2: Arrange wonton wrappers evenly on the prepared baking sheets. Spray the tops with cooking spray, then sprinkle evenly with kosher salt and black sesame seeds if using.
- Step 3: Bake the wontons for 6 to 8 minutes or until they turn golden brown and crispy. Remove from the oven and place them on a large serving tray.
- Step 4: In a medium bowl, whisk together the cream cheese, heavy cream, soy sauce, Worcestershire sauce, sesame oil, sugar, and garlic powder until smooth and creamy to make the cream cheese sauce.
- Step 5: Top the baked wonton chips with spoonfuls of the cream cheese sauce, chopped imitation crab, sweet chili sauce, and garlic chili oil.
- Step 6: Garnish the nachos with chopped green onions and additional sesame seeds. Serve immediately and enjoy!
Tips & Variations
- For extra crispiness, watch the wontons closely as they bake since ovens vary in heat.
- Use real crab meat for a more authentic flavor if you prefer.
- Adjust the amount of sweet chili sauce and garlic chili oil to control the spice level to your taste.
- Try adding a sprinkle of shredded mozzarella or cheddar cheese before baking for a cheesy twist.
Storage
Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. The wonton chips will lose their crispness if stored mixed with sauce. Reheat the cream cheese sauce gently on low heat, and re-crisp the wonton chips in the oven at 350°F for a few minutes before assembling again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the wonton chips ahead of time?
Yes, you can bake the wonton chips a day ahead and store them in an airtight container at room temperature. Reheat briefly in the oven for maximum crispness before topping.
What can I substitute for imitation crab?
You can use cooked real crab meat, cooked shrimp, or even canned crab. For a vegetarian option, try diced artichoke hearts or hearts of palm for a similar texture.
PrintCrab Rangoon Nachos Recipe
Crab Rangoon Nachos are a delicious fusion appetizer featuring crispy baked wonton chips topped with a creamy, savory crab mixture and drizzled with sweet chili and garlic chili oils. This easy-to-make dish combines the flavors of classic crab rangoon with the fun crunch of nachos, perfect for parties or casual snacking.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion, Asian-American
Ingredients
Wonton Chips
- 30 wonton wrappers, sliced in half diagonally
- ½ teaspoon kosher salt
- ½ teaspoon black sesame seeds (optional)
- Nonstick cooking spray
Cream Cheese Sauce
- 4 ounces cream cheese, room temperature
- ¼ cup (59.5 g) heavy cream
- ½ teaspoon soy sauce
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon sesame oil
- ¼ teaspoon white granulated sugar
- ¼ teaspoon garlic powder
Toppings
- 1 ½ cups imitation crab, chopped
- 3–4 tablespoons sweet chili sauce
- 3–4 tablespoons garlic chili oil
- Green onions, sliced, for garnish
- Sesame seeds, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line one or two large baking sheets with parchment paper. Spray the parchment with nonstick cooking spray to prevent sticking.
- Prepare Wonton Chips: Arrange the wonton wrapper halves in a single even layer on the prepared baking sheets. Lightly spray the wontons with cooking spray, then sprinkle evenly with kosher salt and black sesame seeds if using.
- Bake Wonton Chips: Place the baking sheets in the preheated oven and bake the wonton wrappers for 6 to 8 minutes, or until they are golden brown and crispy. Remove from the oven and transfer the chips to a large serving tray.
- Make Cream Cheese Sauce: In a medium mixing bowl, combine room temperature cream cheese, heavy cream, soy sauce, Worcestershire sauce, sesame oil, white sugar, and garlic powder. Whisk the ingredients thoroughly until the mixture is smooth and creamy.
- Assemble Nachos: Spoon the creamy cheese sauce evenly over the baked wonton chips. Top with chopped imitation crab, then drizzle sweet chili sauce and garlic chili oil over the top.
- Garnish and Serve: Sprinkle sliced green onions and additional sesame seeds over the assembled nachos for garnish. Serve immediately for best texture and flavor. Enjoy your Crab Rangoon Nachos!
Notes
- For extra crunch, watch the wonton chips closely while baking to avoid burning.
- Use real crab meat instead of imitation crab for a more authentic flavor.
- Adjust the amount of sweet chili sauce and garlic chili oil based on your preferred spice level.
- If you prefer gluten-free, make sure to use gluten-free wonton wrappers and soy sauce.
- This dish is best enjoyed fresh to maintain the crispiness of the chips.
Keywords: Crab Rangoon Nachos, Wonton Chips, Crab Dip, Appetizer, Party Food, Easy Nachos, Asian Fusion Snack
