Description
Crab Rangoon Nachos are a delightful fusion appetizer that combines the flavors of classic crab rangoon with the crunch of nachos. Creamy crab mixture on crispy wonton chips topped with sweet chili sauce and optional garnishes.
Ingredients
Scale
Cream Cheese Mixture:
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
Crab Topping:
- 6 ounces lump crab meat, drained and picked over
- 2 green onions, thinly sliced and divided
Wonton Chips:
- 1 package wonton wrappers, cut into triangles
- Vegetable oil for frying
- Sweet chili sauce for drizzling
- Optional toppings: sesame seeds, sliced jalapeños, extra green onions
Instructions
- Prepare Cream Cheese Mixture: In a mixing bowl, combine cream cheese, sour cream, soy sauce, garlic powder, ground ginger, and half of the sliced green onions. Mix until smooth and well combined. Gently fold in the crab meat. Set aside.
- Fry Wonton Chips: In a deep skillet, heat vegetable oil over medium-high heat. Fry wonton triangles in batches until golden and crispy, about 30–45 seconds per side. Drain on paper towels and sprinkle with salt.
- Assemble Nachos: Arrange fried wonton chips on a platter. Spoon the crab mixture over the chips. Drizzle with sweet chili sauce and top with remaining green onions. Optional: add sesame seeds, jalapeños, or extra green onions.
- Serve: Enjoy the Crab Rangoon Nachos immediately.
Notes
- You can bake the wonton chips at 375°F for 6–8 minutes as a lighter alternative.
- Real lump crab meat is recommended for better flavor and texture.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: About 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg
