This viral crab rangoon nachos recipe is a spin-off of the original Chinese takeout crab rangoons. Instead of folding the crab rangoons into the traditional triangle or flower shape, these crab rangoons are made by sandwiching the cream cheese filling between two sheets of wonton wrappers, which are fried until golden brown and crispy. The crab rangoons are then topped with a spicy crema, sweet chili sauce, sliced jalapeño, and green onions to complete the nachos. For more viral and tasty recipes, also check out our crab rangoon dip, dumpling lasagna, and salmon sushi bake recipe.
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Ingredients needed and substitutions
Please scroll down to the recipe card for the ingredient quantities!
- Cream cheese - We used Philadelphia full-fat cream cheese for this recipe.
- Imitation crab meat - Although you could use real lump crab meat for this recipe, imitation crab meat is perfectly fine, and we find that they provide more flavor than real crab meat. We like to use imitation crab meat that shreds.
- Mexican style shredded cheese blend - Just to add some extra cheesiness but feel free to substitute it for your shredded cheese of choice or omit it all together.
- Onion, carrot, and celery - These vegetables are optional, but they add so much flavor to the cream cheese filling. Highly recommend!
- Wonton wrappers - We found that thinner wonton wrappers tend to have lower chances of separating. Our go-to for this recipe is Twin Dragon brand but any wonton wrappers are fine.
- Water - For brushing and adhering the two sheets of wrappers.
- Oil for frying - Any neutral, high smoke-point oil is perfect (ie. vegetable, canola, avocado).
- Spicy crema and sweet chili sauce - These two sauces make a great combo for the crab rangoon nachos. The spicy crema is kind of spicy and tangy, which helps to balance out the creaminess of the crab rangoons. It's made with Mexican crema, sriracha, and some lime juice. If you can't find Mexican crema, crème fraîche is a good substitute. The sweet chili sauce balances everything out with some savory sweetness. Our go-to is Mae Ploy sweet chili sauce.
- Jalapeño pepper and green onions - These two are optional toppings to complete the nacho experience. We like to use pickled jalapeño slices but you can also use fresh jalapeño.
How to make these viral crab rangoon nachos
Please scroll down to the recipe card for the full recipe and instructions!
1. Mince the vegetables. Blend the onion, carrot, and celery in a food processor or mince them by hand.
2. Make the filling. In a mixing bowl, add the cream cheese, imitation crab meat, shredded cheese, and minced vegetables. Mix until well combined.
3. Assemble the crab rangoons. Using your fingers or a pastry brush, brush two sheets of wonton wrappers with water all around the edges. Spoon about 1 tablespoon of the filling onto the center of one wrapper and place the second wrapper on top (wet side down).
Gently flatten the filling slightly and line up the wrappers. Pinch all around the edge to seal and make sure to push out any air bubbles. Cover the finished rangoons to prevent drying and repeat with remaining filling and wrappers.
4. Prepare the sauces. Make the spicy crema by mixing together the Mexican crema, sriracha, and lime juice. You can transfer the spicy crema and the sweet chili sauce into piping bags or ziplock bags to make it easier for drizzling.
5. Fry the crab rangoons. Heat a couple inches of oil to 350°F (175°C). When the oil is hot, gently add the crab rangoons and fry on both sides until it's golden brown and crispy, about 3-4 minutes total. Don't overcrowd the oil and fry in batches as needed! Once fried, remove them from the oil and let them drain on paper towels or a rack.
6. Finish and serve. Transfer the fried crab rangoons onto a serving plate and drizzle with the spicy crema and sweet chili sauce. Then top with jalapeño peppers and green onions to finish the crab rangoon nachos.
Air fryer alterntive
Alternatively, if you prefer not deep frying your crab rangoons, you can air fry them. To air fry, first spray the air fry basket with some neutral oil and generously spray both sides of the crab rangoons as well. Arrange the rangoons in the basket in a single layer and air fry on 350°F (175°C) for 10 to 15 minutes, or until the wontons are golden brown and crispy on the outside and the filling is hot on the inside.
Tips from our kitchen
- Take your cream cheese and wonton wrappers out of the fridge about 30 minutes ahead of time and let them warm up at room temperature. This way the cream cheese will be softened and easier to mix, and the wrappers will be more malleable and easier to pinch together and seal.
- Use a tablespoon-size cookie scoop to make portioning and scooping the filling easier and faster.
- When sealing up the rangoons, make sure to press out air bubbles to prevent unexpected pops when frying!
- Make sure to really pinch together the wonton wrappers to prevent the wrappers from unraveling and the filling from leaking.
- Don't overcrowd the oil! This goes for any frying recipe. Only add enough rangoons in your oil so that when they float, they have enough space to spread out and fry evenly.
What to do with leftover oil
Leftover oil can be reused for cooking or more frying. Transfer the leftover oil into a heatproof bowl, jar, or container. Let the oil cool completely, then cover with plastic wrap or a lid. If you're uncomfortable with handling hot oil, set the oil aside to cool first!
If you plan on reusing the oil again, make sure to strain it through a fine mesh strainer or a couple layers or cheesecloth to remove any debris. Keep the oil in a cool, dark place and use within a couple of weeks.
If you're disposing oil, pour it into a jar or a container that can be sealed. Dispose of it in your trashcan. DO NOT pour it down your drain! It may damage your pipes and also cause damage to the environment!
Storage and reheating
Uncooked crab rangoons are perfect for making ahead of time and freezing for later! So if one recipe is too much for you or if you want to prepare extras for later, simply assemble all of the rangoons, arrange them in a single layer on a sheet pan, and freeze them for at least 2 hours or until they are solid before transferring them into freezer-safe containers. These crab rangoons can be kept frozen for up to 3 months. To use, fry them straight from the freezer for 4-5 minutes or air fry for 15-20 minutes.
Already fried crab rangoons can be covered and refrigerated for up to 3 days and reheated in the microwave but best in the oven or air fryer at 350°F (175°C) for 5-10 minutes or until the filling is warmed through. It is also best to store without the sauces and toppings on the crab rangoons. The spicy crema can be kept refrigerated for up to 4 days.
📖 Recipe
Crab Rangoon Nachos
Ingredients
Crab Rangoon Nachos:
- ½ ounce yellow onion cut into smaller chunks(optional)
- ½ ounce carrot peeled and cut into smaller chunks (optional)
- ½ ounce celery cut into smaller chunks (optional)
- 8 ounces cream cheese softened
- 4 sticks imitation crab meat wrapper removed and cut in half widthwise
- ½ cup shredded Mexican style cheese blend packed (or cheese of choice)
- 1 pack wonton wrapper thaw if frozen
- Water for brushing
- Oil for frying any neutral, high smoke point oil
Sauces and optional toppings:
- ½ cup Mexican crema (also known as Mexican table cream)
- 2 tablespoons sriracha more or less to your spice preference
- 2 tablespoons lime juice (about 2TBSP juice per lime)
- Sweet chili sauce as needed
- Jalapeño slices pickled or fresh (optional)
- Sliced green onion (optional)
Instructions
- Mince the vegetables:Place the onion, carrot, and celery into a food processor and blend until minced. Scrape down the sides as needed. Alternatively, you can mince these vegetables by hand.
- Make the filling:In a mixing bowl, add the cream cheese, imitation crab meat, shredded cheese, and the minced vegetables. Mix with gloved hands or a rubber spatula until well combined.
- Assemble:Prepare your assembly station by having a small bowl of water for brushing, some damp paper towels or plastic wrap for covering, a spoon, tablespoon, or a tablespoon-size cookie scoop for scooping, the wonton wrappers, and the filling.Place two sheets of wrappers in front of you and brush an inch (2.5cm) of the edges of both sheets with water using your fingers or a pastry brush. Spoon about a tablespoon of the cream cheese filling onto the center of one of the wonton wrappers and place the second wrapper over the filling. Gently flatten the filling slightly with your hand and line up the wrappers. Pinch all the way around the wrapper to seal, making sure to push out any air bubbles. Cover the finished rangoons to prevent the wrappers from drying out and repeat with remaining wrappers and filling.
- Prepare the sauces:For the spicy crema, mix together the Mexican crema, sriracha, and the lime juice until well combined. You can make this up to 4 days in advance and keep it refrigerated.You can transfer the spicy crema and the sweet chili sauce into piping bags for easier drizzling.
- Fry the rangoons:Heat about 2 inches (5cm) of oil to 350°F (175°C). While waiting, prepare a sheet pan or plate with a cooling rack or line it with some paper towels and a pair of tongs.When the oil is ready, gently place the crab rangoons into the oil and fry on both sides until golden brown, about 3-4 minutes total. Make sure to not overcrowd the pot and fry in batches as necessary. When the crab rangoons are done frying, remove and let them drain on the prepare sheet pan or plate. If possible, stand them up so they drain better.
- Finish and serve:Transfer the crab rangoons onto a serving plate and drizzle with the spicy crema and sweet chili sauce. Then top with jalapeño slices and green onion to complete the nachos. Enjoy while warm!
Notes
- Onion, carrot, celery - Although these three veggies are optional, they are totally worth the time to mince up and add to your crab rangoon filling. They'll make your crab rangoon nachos so much better because they add loads of flavor.
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