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); Nonstick cooking spray; 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; 1½ cups imitation crab, chopped; 3-4 tablespoons sweet chili sauce; 3-4 tablespoons garlic chili oil; Green onions, for garnish; Sesame seeds, for garnish

Introduction

Crab Rangoon Nachos are a fun and flavorful twist on traditional nachos, combining crispy wonton chips with a creamy crab topping. Perfect for parties or a tasty appetizer, this dish brings together savory, sweet, and spicy flavors in every bite.

A large silver tray lined with white parchment paper holds a layered dish starting with a thick base of golden brown crispy tortilla chips. On top of the chips, there are creamy white zigzag lines of sauce spread evenly across the dish. Scattered all over are small pieces of chopped white and red crab sticks mixed with bits of shredded white cheese and browned, crispy cooked crumbs that add texture. Finally, bright green chopped spring onions are sprinkled across the top, adding fresh color. The tray sits on a white marbled surface, with a wooden bowl filled with extra chopped spring onions in the background. 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 (200°C). Line one or two large baking sheets with parchment paper and lightly spray with nonstick cooking spray.
Step 2: Arrange the wonton wrappers on the baking sheets in a single even layer. Spray them lightly with cooking spray, then evenly 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 cream cheese, heavy cream, soy sauce, Worcestershire sauce, sesame oil, sugar, and garlic powder until smooth and creamy to make the cream cheese sauce.
Step 5: Spoon or drizzle the cream cheese sauce over the wonton chips. Top with chopped imitation crab, then drizzle with sweet chili sauce and garlic chili oil.
Step 6: Garnish the nachos with chopped green onions and a sprinkle of sesame seeds. Serve immediately and enjoy!

Tips & Variations

For a fresher taste, use real crab meat instead of imitation crab if available.
Add a squeeze of lime juice over the finished dish for a bright, zesty flavor.
Swap sweet chili sauce with a spicy Sriracha mayo for extra heat.
If you like more texture, add chopped water chestnuts or diced red bell peppers as a topping.

Storage

Store leftover cream cheese sauce and crab mixture separately in airtight containers in the refrigerator for up to 2 days. Keep the wonton chips in an airtight container at room temperature to maintain crispness. Reheat the cream cheese sauce gently on low heat or in short bursts in the microwave before assembling new nachos. Avoid storing assembled nachos as the chips will become soggy.

How to Serve

A close-up of a slice of pizza being held by a woman's hand, showing three main layers: a crispy thin crust base with a golden brown color, a thick middle layer of melted white cheese mixed with small pieces of red and green vegetables, and a topping layer of chopped green onions and small red pepper bits, with some black seasoning sprinkled on top. The pizza looks fresh and colorful, resting on a white marbled surface. 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 ahead of time?

Yes, you can bake the wonton chips a day ahead and store them in an airtight container at room temperature. This helps keep them crispy when ready to serve.

What can I use if I don’t have heavy cream?

You can substitute heavy cream with an equal amount of whole milk or half-and-half, though the sauce may be slightly less rich.

Crab Rangoon Nachos Recipe

Print Recipe

★★★★★

4.8 from 59 reviews

Crab Rangoon Nachos are a crispy, flavorful appetizer combining crispy baked wonton chips topped with a creamy crab mixture, sweet chili sauce, and aromatic garlic chili oil. This fusion dish offers a delightful blend of crunchy textures and savory, tangy flavors, perfect for entertaining or a unique snack.

Author: Elias
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Baking
Cuisine: Fusion

Ingredients

Scale

Wonton Chips

30 wonton wrappers, sliced in half diagonally
½ teaspoon kosher salt
½ teaspoon black sesame seeds (optional)
Nonstick cooking spray

Cream Cheese Sauce

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

Toppings & Garnishes

1½ 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

Prepare Wonton Chips: Preheat the oven to 400°F (204°C). Line one or two large baking sheets with parchment paper and lightly spray with nonstick cooking spray.
Season Wonton Wrappers: Place wonton wrapper halves evenly on the baking sheets. Spray them with cooking spray and sprinkle evenly with kosher salt and black sesame seeds, if desired.
Bake Wonton Chips: Bake the wonton wrappers in the preheated oven for 6 to 8 minutes until golden brown and crispy. Remove from the oven and transfer the chips to a large serving tray.
Make Cream Cheese Sauce: In a medium mixing bowl, combine cream cheese, heavy cream, soy sauce, Worcestershire sauce, sesame oil, white sugar, and garlic powder. Whisk the ingredients together until smooth and creamy.
Assemble Nachos: Spoon the cream cheese sauce over the crispy wonton chips, then evenly distribute the chopped imitation crab over the top.
Add Sauces and Garnishes: Drizzle sweet chili sauce and garlic chili oil over the nachos to your taste. Garnish with chopped green onions and sprinkle with additional sesame seeds for extra flavor and presentation.
Serve and Enjoy: Serve immediately while the chips are still crispy to enjoy the perfect blend of textures and flavors.

Notes

Wonton chips are best served fresh for maximum crispiness.
If desired, substitute imitation crab with real crab meat for a more authentic flavor.
Adjust the amount of sweet chili sauce and garlic chili oil according to your spice preference.
Green onions add freshness and a mild onion flavor; scallions can be used as an alternative.
This dish can be made ahead by prepping the cream cheese sauce and chopping crab, but bake the wonton chips just before serving.

Keywords: Crab Rangoon Nachos, Wonton Chips, Cream Cheese Sauce, Appetizer, Crispy Nachos, Fusion Recipe