Crab Rangoon Nachos Recipe
Introduction
Crab Rangoon Nachos combine the crispy crunch of wonton chips with a creamy, savory crab topping that’s bursting with flavor. This appetizer is perfect for sharing at parties or as a unique snack to satisfy your cravings.
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 a large baking sheet with parchment paper and spray with nonstick cooking spray. Arrange the wonton wrappers on the sheet in an even layer. Spray with cooking spray and sprinkle evenly with kosher salt and black sesame seeds, if using.
- Step 2: Bake the wonton wrappers for 6 to 8 minutes, or until golden brown and crispy. Remove from the oven and transfer to a large serving tray.
- Step 3: 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.
- Step 4: Spoon the cream cheese sauce over the baked wonton chips. Top with chopped imitation crab, then drizzle with sweet chili sauce and garlic chili oil.
- Step 5: Garnish with sliced green onions and sesame seeds. Serve immediately and enjoy!
Tips & Variations
- To make wonton chips in an air fryer, place wonton pieces in the basket and air fry at 350°F for 4-5 minutes, watching carefully as they can blow around due to lightness.
- Use real crab meat instead of imitation crab for a more authentic flavor.
- Add a squeeze of fresh lime juice or a sprinkle of chopped cilantro for a fresh twist.
Storage
Store any leftover wonton chips separately in an airtight container at room temperature for up to 2 days to maintain crispness. The cream cheese sauce and toppings can be refrigerated in a sealed container for up to 2 days. Reassemble and serve fresh, as the chips will soften if stored together.
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 ahead and store them in an airtight container at room temperature. Add toppings just before serving for best texture.
What can I substitute for imitation crab?
You can use real crab meat, cooked shrimp, or cooked diced chicken as a substitute depending on your preference and availability.
PrintCrab Rangoon Nachos Recipe
Crab Rangoon Nachos combine crispy homemade wonton chips topped with a creamy cream cheese sauce, tender imitation crab, and a blend of sweet chili and garlic chili oils, garnished with green onions and sesame seeds. This appetizer offers a fun and flavorful twist on traditional nachos with an Asian-inspired flair.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
Wonton Chips
- 30 wonton wrappers, sliced in half diagonally
- ½ teaspoon kosher salt
- ½ teaspoon black sesame seeds (optional)
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, for garnish
- Sesame seeds, for garnish
Instructions
- Prepare the Wonton Chips: Preheat the oven to 400°F. Line one or two large baking sheets with parchment paper and spray with nonstick cooking spray. Arrange wonton wrappers in a single layer on the sheets. Spray with cooking spray and sprinkle evenly with kosher salt and black sesame seeds if using. Bake for 6 to 8 minutes until golden brown and crispy. Remove from the oven and transfer chips to a large serving tray.
- Make the Cream Cheese Sauce: In a medium bowl, whisk together the softened cream cheese, heavy cream, soy sauce, Worcestershire sauce, sesame oil, sugar, and garlic powder until smooth and creamy. Ensure the sauce is well combined and slightly runny for easy drizzling.
- Assemble the Nachos: Spoon or drizzle the cream cheese sauce evenly over the crispy wonton chips. Sprinkle the chopped imitation crab over the top. Drizzle sweet chili sauce and garlic chili oil over the assembled nachos to taste. Garnish with sliced green onions and a sprinkling of sesame seeds. Serve immediately and enjoy!
Notes
- Air Fryer Option: To make wonton chips in an air fryer, place wonton pieces in the basket and air fry at 350°F for 4-5 minutes. Be careful as the chips are lightweight and may move around during cooking.
- You can layer the nachos in smaller pans like an 8×8, but expect a thicker layer due to pan size.
- For the best cream cheese sauce texture, ensure cream cheese is fully softened before mixing.
- Adjust sweet chili sauce and garlic chili oil quantities according to your spice preference.
Keywords: Crab Rangoon Nachos, Wonton Chips, Cream Cheese Sauce, Asian Nachos, Appetizer, Snack
