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Crab Rangoon Wonton Nachos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 77 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian-American
  • Diet: Pescatarian

Description

Crab Rangoon Wonton Nachos are a delicious Asian-American fusion appetizer featuring crispy fried wonton chips topped with a creamy crab and cream cheese mixture, drizzled with sweet chili sauce and garnished with green onions. This recipe combines the flavors of classic crab rangoon with the fun format of nachos, perfect for parties or casual gatherings.

Ingredients

Crab Rangoon Mixture

  • 1 (8 oz) block cream cheese, softened
  • 1/2 cup sour cream
  • 1 teaspoon soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon Worcestershire sauce
  • 1 cup lump crab meat, drained and flaked
  • 2 green onions, sliced

Wonton Chips

  • 24 wonton wrappers
  • Vegetable oil, for frying
  • Salt, to taste

Toppings

  • Sweet chili sauce, for drizzling
  • Additional sliced green onions, for garnish

Instructions

  1. Prepare the crab rangoon mixture: In a medium bowl, combine softened cream cheese, sour cream, soy sauce, garlic powder, onion powder, and Worcestershire sauce. Mix until smooth, then gently fold in the drained and flaked crab meat along with the sliced green onions. Set aside.
  2. Cut wonton wrappers: Slice each wonton wrapper diagonally in half to form triangles which will serve as the nacho chips.
  3. Heat oil for frying: Pour 1 to 2 inches of vegetable oil into a deep skillet or pot and heat it to 350°F (175°C). Use a thermometer to maintain the correct temperature for even frying.
  4. Fry wonton chips: Fry wonton triangles in batches for 30 to 60 seconds per side until they turn golden brown and crisp. Remove and drain them on paper towels, then season lightly with salt while still warm.
  5. Assemble the nachos: Arrange the crispy wonton chips on a serving platter. Spoon the prepared crab rangoon mixture generously over the chips. Alternatively, serve the crab mixture as a cold dip on the side if preferred.
  6. Add final touches: Drizzle sweet chili sauce over the crab mixture and nacho chips. Garnish with extra sliced green onions for a fresh and colorful finish.

Notes

  • For a healthier, baked version, spray wonton triangles with oil and bake at 375°F (190°C) for 8–10 minutes until golden and crisp.
  • Add shredded mozzarella or cheddar cheese on top before serving for a cheesy variation.
  • Best enjoyed fresh when wonton chips are still crispy.
  • If using frozen crab meat, be sure to thaw and drain well to avoid sogginess.

Find it online: https://slsrecipes.com/crab-rangoon-wonton-nachos-recipe/