Description
Crab Rangoon Wonton Nachos combine the creamy, savory flavors of traditional crab Rangoon filling with the crispy, crunchy delight of fried wonton chips. This Asian-American fusion appetizer features a rich blend of cream cheese, imitation crab, and seasonings spooned over crispy wonton halves, drizzled with sweet chili sauce, and garnished with fresh herbs and sesame seeds for an irresistible bite-sized treat perfect for entertaining or snacking.
Ingredients
Scale
Crab Rangoon Mixture
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1 cup shredded imitation crab meat (or real lump crab)
- 2 green onions (thinly sliced)
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste
Wonton Chips
- 24–30 wonton wrappers (cut in half diagonally)
- Vegetable oil for frying (about 1–2 inches in skillet)
Garnishes
- 1/4 cup sweet chili sauce
- 1 tablespoon chopped fresh cilantro (optional)
- 1 tablespoon toasted sesame seeds (optional)
- Extra sliced green onions for garnish
Instructions
- Prepare the Crab Rangoon Mixture: In a medium bowl, combine the softened cream cheese, sour cream, shredded imitation crab meat, thinly sliced green onions, garlic powder, soy sauce, Worcestershire sauce, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. Set aside to let flavors meld.
- Heat the Oil: Pour 1 to 2 inches of vegetable oil into a skillet and heat over medium-high until it reaches frying temperature, hot enough to crisp wonton wrappers quickly without absorbing too much oil.
- Fry the Wonton Chips: Fry the wonton wrapper halves in batches, cooking each side for about 30 seconds or until they turn golden brown and crisp. Use a slotted spoon to remove the chips and drain them on paper towels to remove excess oil.
- Assemble the Nachos: Arrange the crispy wonton chips evenly on a serving platter. Spoon generous dollops of the crab Rangoon mixture on top of the chips.
- Add the Finishing Touches: Drizzle the assembled nachos with sweet chili sauce. Sprinkle chopped fresh cilantro, toasted sesame seeds, and additional sliced green onions over the top if desired for added flavor and color.
- Serve Immediately: Serve the Crab Rangoon Wonton Nachos right away while the chips remain crispy for the best texture and taste experience.
Notes
- For a lighter version, bake the wonton chips in a preheated 375°F oven for 6–8 minutes instead of frying.
- The crab Rangoon mixture can be prepared up to 2 days in advance and stored covered in the refrigerator to save time on serving day.
