Description
These Crab Rangoon Nachos combine crispy baked wonton chips with creamy crab filling and melted cheese. The perfect fusion of classic crab rangoon and loaded nachos creates an irresistible appetizer that’s ready in just 25 minutes. Perfect for parties, game day, or any gathering!
Ingredients
For the Wonton Chips:
24 wonton wrappers
3 tablespoons vegetable oil
½ teaspoon salt
¼ teaspoon garlic powder
For the Cream Cheese Mixture:
8 oz cream cheese, softened
8 oz imitation crab meat, chopped
2 cloves garlic, minced
2 green onions, thinly sliced
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon ginger powder
¼ teaspoon white pepper
For Toppings:
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
3 green onions, sliced
2 tablespoons sesame seeds
Sweet chili sauce for drizzling
Sriracha (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Stack 4-5 wonton wrappers and cut diagonally into triangles using sharp knife or pizza cutter.
3. Arrange wonton triangles in single layer on prepared baking sheets.
4. Brush both sides of wontons lightly with vegetable oil. Sprinkle with salt and garlic powder.
5. Bake 8-10 minutes, flipping halfway through, until golden brown and crispy. Watch carefully to prevent burning. Remove and let cool slightly.
6. While chips bake, prepare cream cheese mixture: Beat softened cream cheese in medium bowl until fluffy.
7. Fold in chopped imitation crab, minced garlic, sliced green onions, soy sauce, sesame oil, ginger powder, and white pepper. Mix until well combined.
8. Arrange baked wonton chips on oven-safe serving platter or baking sheet.
9. Drop small spoonfuls of cream cheese mixture evenly over chips. Don’t spread—just dollop strategically.
10. Sprinkle shredded mozzarella and cheddar cheese evenly over cream cheese and chips.
11. Return to oven and bake 5-7 minutes until cheeses are melted and bubbling.
12. Remove from oven immediately when cheese is melted.
13. Garnish with sliced green onions and sesame seeds while hot.
14. Drizzle sweet chili sauce in zigzag pattern over nachos.
15. Add sriracha drizzle if desired for extra heat.
16. Serve immediately while chips are still crispy.
Notes
Don’t overload chips with toppings or they’ll get soggy—use small dollops.
Flip chips halfway through baking for even crispness.
Use room temperature cream cheese for smooth mixing.
Assemble just before serving—these don’t hold well once topped.
Bake extra wonton chips and store airtight up to 3 days.
Store cream cheese mixture separately in refrigerator up to 2 days.
Can substitute cooked shrimp or chicken for crab.
For air fryer: Cook wonton chips at 350°F for 5-6 minutes, then add toppings and heat 2-3 minutes.
Watch chips closely during baking—they burn quickly once golden.
- Prep Time: 15
- Cook Time: 10
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1
- Calories: 325
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 65mg
Keywords: Rangoon Nachos Recipe Crispy, crab rangoon nachos, wonton nachos, party appetizer, fusion appetizer