Name: Crab Rangoon Nachos Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Fusion
Ingredients: 30 wonton wrappers, sliced in half diagonally; ½ teaspoon kosher salt; ½ teaspoon black sesame seeds, optional; 4 ounces cream cheese, room temperature; ¼ cup (59.5 g) heavy cream; ½ teaspoon soy sauce; ½ teaspoon Worcestershire sauce; ¼ teaspoon sesame oil; ¼ teaspoon white granulated sugar; ¼ teaspoon garlic powder; 1 ½ cups imitation crab, chopped; 3-4 tablespoons sweet chili sauce; 3-4 tablespoons garlic chili oil; Green onions, for garnish; Sesame seeds, for garnish

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Introduction

Crab Rangoon Nachos are a delicious fusion snack combining crispy wonton chips with a creamy, savory crab topping. This easy-to-make appetizer is perfect for entertaining or enjoying as a flavorful treat at home.

A close-up image of a piece of flatbread pizza being picked up by a woman's hand, showing a thin, soft crust topped with layers of melted cheese that is slightly browned, small chunks of lobster meat in pale white and pink shades, scattered green chopped onions, and a light spread of tomato sauce underneath. The flatbread is on a white marbled surface, and the background is filled with more flatbread pieces, all topped uniformly. The overall color palette includes warm cheese and tomato reds with fresh green highlights. photo taken with an iphone --ar 4:5 --v 7

Ingredients

30 wonton wrappers, sliced in half diagonally
½ teaspoon kosher salt
½ teaspoon black sesame seeds (optional)
4 ounces cream cheese, room temperature
¼ cup (59.5 g) heavy cream
½ teaspoon soy sauce
½ teaspoon Worcestershire sauce
¼ teaspoon sesame oil
¼ teaspoon white granulated sugar
¼ teaspoon garlic powder
1 ½ cups imitation crab, chopped
3-4 tablespoons sweet chili sauce
3-4 tablespoons garlic chili oil
Green onions, for garnish
Sesame seeds, for garnish

Instructions

Step 1: Preheat the oven to 400°F. Line one or two large baking sheets with parchment paper and spray with nonstick cooking spray.
Step 2: Arrange the wonton wrappers evenly on the baking sheets. Spray them lightly with cooking spray, then sprinkle with kosher salt and black sesame seeds if using.
Step 3: Bake the wonton wrappers for 6 to 8 minutes, or until they turn golden brown and crispy. Remove from the oven and transfer to a large serving tray.
Step 4: In a medium bowl, whisk together the cream cheese, heavy cream, soy sauce, Worcestershire sauce, sesame oil, sugar, and garlic powder until smooth and creamy.
Step 5: To assemble, spoon the cream cheese sauce over the wonton chips, then top with chopped imitation crab.
Step 6: Drizzle sweet chili sauce and garlic chili oil evenly over the top.
Step 7: Garnish with sliced green onions and additional sesame seeds before serving.

Tips & Variations

For extra crunch, bake the wonton chips until they just start to brown, but watch carefully to avoid burning.
Substitute real crab meat if preferred for a more authentic flavor.
Add a squeeze of fresh lime juice over the finished nachos for a bright, citrusy twist.
If you like it spicier, increase the amount of garlic chili oil or add a sprinkle of crushed red pepper flakes.

Storage

Store any leftover creamy sauce and crab mixture separately in airtight containers in the refrigerator for up to 2 days. Leftover wonton chips are best eaten fresh but can be kept in an airtight container at room temperature for 1-2 days; avoid refrigeration to prevent sogginess. Reheat the sauce gently before serving again, and assemble nachos just before eating.

How to Serve

The image shows a large white tray filled with crispy golden brown tortilla chips as the base layer, topped with a thick layer of creamy white sauce drizzled in a zigzag pattern. Over this, there is a scattered mix of finely chopped white and red crab sticks, small dark brown crunchy bits, and bright green sliced green onions spread evenly across the whole tray. The tray is set on a white marbled surface with a small white bowl partially visible on the right and a wooden bowl holding chopped green onions in the upper part of the photo. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the wonton chips in advance?

Yes, you can bake and store the wonton chips in an airtight container for a day or two, but they taste best when fresh and crispy.

What can I use if I don’t have garlic chili oil?

If you don’t have garlic chili oil, you can substitute with chili garlic sauce or a drizzle of hot sauce mixed with a little garlic powder for a similar flavor profile.