Crab Rangoon Wonton Nachos Recipe
Indulge in the delicious fusion of flavors with these Crab Rangoon Wonton Nachos. Crispy wonton chips topped with a creamy crab mixture, drizzled with sweet chili sauce, and garnished to perfection.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion, Asian-American
- Diet: Non-Vegetarian
Ingredients
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Cream Cheese Mixture:
- 8 ounces cream cheese, softened
- 1 cup lump crab meat, drained and picked over
- 2 green onions, thinly sliced
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Wonton Chips and Garnishes:
- 24 wonton wrappers, cut in half diagonally
- vegetable oil for frying
- 1/4 cup sweet chili sauce
- 2 tablespoons chopped fresh cilantro
- Optional: sliced jalapeños, sesame seeds, lime wedges for garnish
Instructions
- Cream Cheese Mixture: In a medium bowl, combine cream cheese, crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, and black pepper. Mix until smooth and well combined.
- Frying: Heat 1 inch of vegetable oil in a large skillet over medium-high heat. Fry wonton triangles in batches for about 1–2 minutes per side until golden and crispy. Drain on paper towels and season lightly with salt.
- Assembly: Arrange fried wonton chips on a serving platter. Spoon dollops of the crab mixture over the chips. Drizzle with sweet chili sauce and sprinkle with chopped cilantro. Garnish with jalapeño slices, sesame seeds, and lime wedges if desired. Serve immediately.
Notes
- You can bake the wonton chips at 375°F for 6–8 minutes as a lighter alternative.
- For a warm version, briefly broil the nachos after topping with crab mixture and cheese.
Nutrition
- Serving Size: About 8 chips
- Calories: 310
- Sugar: 5g
- Sodium: 460mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg
