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–+ servings
Crab rangoon nachos on a plate with one torn open.
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Crab Rangoon Nachos

This viral crab rangoon nachos recipe is a spin-off of original Chinese takeout crab rangoons. Instead of folding the crab rangoons into a traditional triangle or flower shape, these crab rangoons are made by sandwiching the cream cheese filling between two sheets of wonton wrappers, which are then fried until golden brown and crispy. The crab rangoons are topped with a spicy crema, sweet chili sauce, sliced jalapeño, and green onions to complete the nachos experience.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time45 minutes
Yield: 20 pieces

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

Please refer to the post for step by step photo reference, air fryer alternative, tips, storage/reheating info, and more!
  • 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.

Nutrition

Serving: 1crab rangoon nacho | Calories: 73.6kcal | Carbohydrates: 9.8g | Protein: 4g | Fat: 2g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.2g | Cholesterol: 8.8mg | Sodium: 226.2mg | Potassium: 42.7mg | Fiber: 0.3g | Sugar: 1.2g | Vitamin A: 175.5IU | Vitamin C: 1.5mg | Calcium: 68.7mg | Iron: 0.1mg
Keywords: easy recipe, party appetizer
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