These homemade crab rangoon nachos feature stuffed crab rangoon chips and are loaded with all the best toppings! A fun and delicious twist on a family favorite, these yummy nachos make a great dinner or starter and are the perfect party food!

a tray of rangoon nachos with a dish of sweet chili sauce next to it

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Party food and figure food are two of my favorite things, as is pretty much anything that counts as an appetizer. And needless to say, I’m quite fond of both nachos and crab rangoons.

I’m also quite fond of making nachos with things that aren’t exactly considered nacho toppings. And this wouldn’t be the first recipe I’ve shared for nachos that doesn’t include chips whatsoever.

This is one of those recipes, something that once it came into my head, I could not stop thinking about it, dreaming about, and counting down the days till I could actually make it.

Which isn’t something that happens very often for a recipe I haven’t made or ever eaten. And I’m happy to say not only did this recipe live up to my expectations, it far surpassed them.

a tray og rangoon nachos with a dish of sweet chili sauce next to it, there are also some cucumber pieces and green onions around the tray

I made these nachos twice in two days when tasting the recipe, and even then, they hardly lasted long enough for everyone to try them!

Needless to say, they were a huge hit with my whole family, and I’m sure they’ll be a hit with yours too. These nachos make a great appetizer or meal. They are perfect for game nights, movie nights, or anytime!

I will clarify, though, that the recipe might take a little longer to make than most, as I make crab rangoons as the chips.

As in filling stuffed in wrappers, and then fried. Unlike the more common way of simply topping crispy wonton wrappers with crab rangoon filling.

But I can promise you this recipe is more than worth the extra effort!

a close up of a tray of rangoon nachos, you can see part of a dish of sweet chili sauce next to the tray

Crab Rangoon Nachos Recipe

For the Crab Rangoon Chips

wonton wrappers
imitation crab
cream cheese, softened
soy sauce
Worcestershire sauce
garlic powder
white sugar
black pepper
oil for frying, I like to use vegetable shortening.

Nocho Toppings

sweet chili sauce
thinly sliced green onions
diced cucumber
kewpie mayo
diced avocado. You can also use avocado slices, but I find that diced works better.

a tray of rangoon nachos with sliced avocado on them, there is also a dish of sweet chili sauce next to the tray

How To Make Crab Rangoon Nachos

In a small bowl, combine the imitation crab, softened cream cheese, soy sauce, Worcestershire sauce, garlic powder, white sugar, and black pepper. And mix well.

Now, to make your crab rangoon chips. Place 1/2-1 tsp of your crab cream cheese mixture onto one side of a wonton wrapper, then, using a pastry brush or your finger, brush a little water along the opposite edge of the wonton wrapper, and fold it over. Press the edges together to seal them, and then gently flatten the filling a little. You should have triangle, chip-like shaped crab rangoon.

Repeat with the remaining wonton wrappers until the crab rangoon filling is gone. I normally get 30 rangoons/chips out of 1 batch of filling.

Once your rangoons are finished, heat your oil or shortening in a large pot over medium heat until it reaches between 350 and 375 degrees F.

Carefully place 5-6 rangoons(depending on the size of your pot) into the hot oil, and fry for 1-2 minutes or until they are golden brown. Flip and fry until the other side is golden brown.

Remove the finished rangoons from the oil and place them on a plate lined with paper towels to drain.

Repeat with the remaining rangoons.

Once all the rangoons have been fried, arrange them in a single layer on a parchment paper-lined baking sheet or serving tray. (You can also serve them on plates for individual servings)

Drizzle the sweet chili sauce and kewpie mayo over the top of the rangoons. Then sprinkle the sliced green onions, diced cucumber, and diced avocado over the top. I like to drizzle a little more mayo and sweet chili oil over the top, too, but it is completely optional.

Serve immediately with a side of sweet chili sauce for dipping. Enjoy!

a tray of rangoon nachos, there is some extra sliced avocado on the edge of the tray

Recipe Notes

I find that these crab rangoon nachos are best eaten immediately after making them. But you can save any leftovers in an airtight container in the fridge for up to 3 days. For better storage or if you’d like to make these nachos ahead of time, I’d recommend making the crab rangoons and the toppings and storing them separately until you are ready to plate and eat.

Personally, I’ve never made these rangoons in an air fryer, but I don’t see why you couldn’t!

If you like, you can use real crab meat in place of the imitation crab.

And feel free to top these nachos with any of your favorite wonton toppings or dips! Sesame oil, spicy sauce, spicy mayo, and sweet and sour sauce would all be delicious, just to name a few!