Homemade Crab Rangoon Nachos
A fun and delicious twist on a family favorite, these yummy nachos make a great dinner or starter and are the perfect party food!
Ingredients
For the Crab Rangoon Chips
- 30 wonton wrappers
- 3/4 cup imitation crab chopped/shredded
- 4 oz cream cheese softened
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp white sugar
- 1/4 tsp freshly ground black pepper
- oil for frying I like to use vegetable shortening.
Nocho Toppings
- sweet chili sauce
- kewpie mayo
- thinly sliced green onion
- diced cucumber
- diced avocado You can also use avocado slices, but I find that diced works better.
Instructions
- 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!
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!
Nutrition
Calories: 151kcalCarbohydrates: 21gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 19mgSodium: 352mgPotassium: 52mgFiber: 1gSugar: 1gVitamin A: 195IUVitamin C: 0.1mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!