Crab Rangoon Nachos
Indulge in these delicious Crab Rangoon Nachos! Crispy wonton chips topped with creamy crab filling and sweet chili sauce make for a perfect party treat.
Equipment
- Baking Sheet
- Mixing Bowl
- Knife
- Spatula
- Oven
Ingredients
For the Chips:
- 30 pieces wonton wrappers sliced diagonally into triangles
- Kosher salt to taste
- 1/2 teaspoon black sesame seeds optional
For the Filling:
- 4 ounces cream cheese softened
- 5 tablespoons heavy cream
- 3/4 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon sesame oil
- 1/2 teaspoon powdered sugar
- 1/4 teaspoon garlic powder
- 2 pieces green onions thinly sliced
- 1 2/3 cups imitation crab meat chopped
- 1/4 cup sweet chili sauce for drizzling
- 2 tablespoons garlic chili oil for drizzling
- sesame seeds for garnish
Instructions
Preparation Steps:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Slice the wonton wrappers diagonally into triangles and arrange them in a single layer on the baking sheet. Lightly brush or spray with oil and sprinkle with kosher salt. Bake for about 8-10 minutes or until golden and crispy. Keep an eye on them to prevent burning!
- In a mixing bowl, combine the softened cream cheese, heavy cream, soy sauce, Worcestershire sauce, sesame oil, powdered sugar, and garlic powder. Mix until smooth and well combined. Gently fold in the chopped imitation crab meat and sliced green onions, ensuring everything is evenly coated.
- Once the wonton chips are baked and slightly cooled, arrange them on a large serving platter. Spoon the creamy crab filling generously over the chips, letting it cascade beautifully. Drizzle with sweet chili sauce and garlic chili oil for added flavor.
- Finish off your Crab Rangoon Nachos by sprinkling sesame seeds and any remaining green onions on top for a pop of color. Serve immediately while the chips are still crispy and the filling is warm.
Notes
- Store leftover nachos in an airtight container in the refrigerator for up to 2 days.
- Reheat the creamy filling separately for best results.
- For maximum crispiness, bake fresh wonton chips when serving leftovers.