Crab Rangoon Wonton Nachos are a delightful twist on traditional nachos, featuring crispy wonton triangles topped with a creamy crab mixture and melted cheese.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Baking and Frying
Cuisine:Asian Fusion
Diet:Gluten Free
Ingredients
Scale
8 ounces cream cheese, softened
1 cup lump crab meat, drained and flaked
1/4 cup green onions, finely chopped
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 package (12 ounces) wonton wrappers
1 cup shredded mozzarella cheese
1/4 cup sweet chili sauce
1/4 cup soy sauce
Oil for frying
Instructions
In a mixing bowl, combine the softened cream cheese, lump crab meat, green onions, garlic powder, and Worcestershire sauce. Mix until well combined and set aside.
Cut each wonton wrapper into quarters to create triangles. Heat oil in a deep skillet or fryer over medium heat.
Fry the wonton triangles in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
Preheat your oven to 350°F. Arrange the fried wonton triangles on a baking sheet.
Spoon the crab mixture evenly over the wonton triangles, then sprinkle shredded mozzarella cheese on top.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Drizzle sweet chili sauce and soy sauce over the nachos before serving.
Notes
For a spicy kick, add a teaspoon of sriracha to the crab mixture.
You can substitute the crab meat with cooked shrimp or chicken for a different flavor.