Introduction

Crab Rangoon Nachos combine crispy wonton chips with a creamy, savory cream cheese sauce and flavorful crab topping. This appetizer offers a fun twist on traditional nachos, perfect for gatherings or a tasty snack to share.

A white tray filled with several layers of crispy golden chips as the base, topped with a creamy white sauce drizzled evenly in thick zigzag lines. Scattered generously on top are small pieces of red and white seafood chunks, mixed with bits of crunchy, dark brown fried onions spread all over. Small slices of bright green spring onions are sprinkled on the entire surface, adding spots of fresh color. The tray rests on a white marbled texture surface with a few chips placed around it. 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 heavy cream (59.5 g)
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 your oven to 400°F. Line a large baking sheet with parchment paper and lightly spray it with nonstick cooking spray. Place the wonton wrappers in an even layer on the sheet(s), spray with cooking spray, and season evenly with kosher salt and black sesame seeds if using.
Step 2: Bake the wonton chips for 6 to 8 minutes, or until they are golden brown and crispy. Remove them from the oven and transfer to a large serving tray.
Step 3: 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 4: To assemble, spread the cream cheese sauce over the wonton chips. Top with chopped imitation crab, drizzle with sweet chili sauce and garlic chili oil, then garnish with sliced green onions and sesame seeds.
Step 5: Serve immediately and enjoy this flavorful appetizer!

Tips & Variations

For a lighter option, make wonton chips in an air fryer at 350°F for 4-5 minutes, but watch carefully as they can blow around due to their lightness.
Substitute real crab meat for imitation crab to enhance the flavor.
Add a sprinkle of diced jalapeño or hot sauce for extra heat.
Use low-fat cream cheese and reduce the heavy cream for a lighter sauce without sacrificing creaminess.

Storage

Store any leftover assembled nachos in an airtight container in the refrigerator for up to 1 day. To keep the wonton chips crispy, store the chips separately from the toppings. Reheat chips briefly in the oven at 350°F for 2-3 minutes before serving. Cream cheese sauce and toppings should be served cold or at room temperature.

How to Serve

A metal tray filled with one large layer of golden-brown fries covered with a crisscross drizzle of white sauce on top. Scattered evenly over the fries are small pieces of pink and white crab meat, chopped green onions adding bright green pops, and crispy brown bits that look like fried onions or bacon. The tray is placed on a white marbled surface, with some crab meat pieces spilled around it. The textures show a mix of smooth sauce, soft crab meat, crunchy fries, and crispy toppings, creating a colorful and rich look. 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 prepare the wonton chips a day in advance and keep them in an airtight container at room temperature to maintain their crispness.

What can I substitute for imitation crab?

Real crab meat or cooked shrimp both work well as substitutes and will give a more authentic seafood flavor to the nachos.