Crab Rangoon Nachos

Who says nachos need tortilla chips? These Crab Rangoon Nachos swap traditional chips for crispy, golden crab rangoons fried with a creamy crab filling and topped with a dynamite sweet chili sauce. Every bite delivers the creamy crab filling you love from classic takeout crab rangoons, but served nacho-style for the ultimate party appetizer.

I’ve been seeing this recipe everywhere online and it’s just as good as you think it would be. It's crunchy, creamy, sweet, savory, and impossible to stop eating.

Ingredients

8 ounces cream cheese, softened

8 ounces imitation crab or lump crab, finely chopped

2 green onions, finely sliced

1 tsp soy sauce

1 tsp garlic powder

½ tsp white pepper

24 wonton wrappers

Water for sealing

Neutral oil for frying

Sweet chili sauce

1/3 cup Kewpie mayo

2-3 tbsp Sriracha

½ tsp rice vinegar

Green onions, sliced

Furikake seasoning

Crispy fried onions (optional)

1. In a mixing bowl, combine cream cheese, crab, green onions, soy sauce, sesame oil, and garlic powder until well incorporated.

2. Place about 1 tablespoon of filling in the center of each wonton wrapper. Lightly wet the edges with water and seal with another wrapper, sealing tightly. Pop in the freezer while you prepare oil.

3. Heat oil to 350°F. Fry the rangoons in batches for 2 to 3 minutes until golden brown and crispy. Transfer to a wire rack or paper towel-lined tray.

4. Arrange the hot crab rangoons on a large platter just like a plate of loaded nachos.

5. Drizzle generously with sweet chili and Sriracha mayo mixture. Finish with green onions, furikake, and crispy onions.

6. Serve while hot and crispy with extra sweet chili sauce on the side.

It's crunchy, creamy, sweet, savory, and impossible to stop eating