Introduction

Crab Rangoon Nachos offer a delightful twist on the classic appetizer, blending crispy wonton chips with a creamy, savory crab topping. This fusion snack is perfect for parties or a fun treat any time you crave something crunchy and flavorful.

A rectangular baking tray lined with white parchment paper holds one layer of crispy golden-brown tortilla chips spread evenly at the base. On top is a thick layer of diced white and red crab meat mixed with small curls of white mayo sauce drizzled across the dish. Scattered throughout are finely chopped bright green spring onions and bits of a dark brown spice blend adding a textured look. The whole dish has colors of golden, white, red, green, and dark brown spread in an even, yet slightly messy way. The tray is placed on a white marbled surface with a wooden bowl of chopped green onions beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

30 wonton wrappers, sliced in half diagonally
½ teaspoon kosher salt
½ teaspoon black sesame seeds (optional)
4 ounces cream cheese, room temperature
¼ cup (59.5 g) heavy cream
½ teaspoon soy sauce
½ teaspoon Worcestershire sauce
¼ teaspoon sesame oil
¼ teaspoon white granulated sugar
¼ teaspoon garlic powder
1 ½ cups imitation crab, chopped
3-4 tablespoons sweet chili sauce
3-4 tablespoons garlic chili oil
Green onions, for garnish
Sesame seeds, for garnish

Instructions

Step 1: Preheat the oven to 400°F. Line one or two large baking sheets with parchment paper and lightly spray with nonstick cooking spray.
Step 2: Arrange the wonton wrappers on the prepared baking sheets in a single even layer. Lightly spray them with cooking spray, then sprinkle evenly with kosher salt and black sesame seeds if using.
Step 3: Bake the wonton wrappers for 6 to 8 minutes, or until they are golden brown and crispy. Remove from the oven and transfer to a large serving tray.
Step 4: In a medium bowl, whisk together the cream cheese, heavy cream, soy sauce, Worcestershire sauce, sesame oil, sugar, and garlic powder until smooth and creamy.
Step 5: Spoon or drizzle the cream cheese sauce over the crispy wonton chips. Top evenly with the chopped imitation crab.
Step 6: Drizzle the sweet chili sauce and garlic chili oil over the assembled nachos.
Step 7: Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately.

Tips & Variations

For extra crunch, double bake the wonton chips by flipping halfway through cooking.
Substitute real crab meat for imitation crab for a more authentic flavor.
Add a squeeze of fresh lime juice before serving to brighten the flavors.
Use low-fat cream cheese and lighter sauces if you prefer a lighter version.

Storage

Store any leftover cream cheese sauce and crab mixture separately in airtight containers in the refrigerator for up to 2 days. The wonton chips will lose their crispness if stored together with the toppings. Reheat chips briefly in a toaster oven or air fryer to restore crunch before serving.

How to Serve

The image shows a white rectangular tray filled with multiple layers of food. The bottom layer consists of golden-brown tortilla chips spread evenly. Over the chips, there is a drizzle of white sauce applied in criss-cross lines, creating a light, smooth texture. Scattered across the surface are finely chopped pieces of red and white crab meat, adding a mix of bright red and creamy white colors. Small green chopped scallions are sprinkled evenly on top, providing fresh green pops of color. There are also small bits of crispy fried onions scattered throughout, adding dark brown crunchy texture. The tray sits on a white marbled surface with some bits of toppings fallen around the edges. The photo was taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the wonton chips ahead of time?

Yes, you can bake the wonton chips a day ahead and store them in an airtight container to keep them crisp. Add the toppings just before serving to prevent sogginess.

What can I use if I don’t have wonton wrappers?

Thin pita chips or tortilla chips can be a good alternative, although they will change the overall texture and flavor of the dish.

Crab Rangoon Nachos Recipe

Print Recipe

★★★★★

4.8 from 61 reviews

Crab Rangoon Nachos combine crispy baked wonton chips topped with a creamy, flavorful crab mixture and drizzles of sweet chili and garlic chili oil. This appetizer merges the classic flavors of Crab Rangoon with the fun crunch of nachos, making it perfect for parties or casual snacking.

Author: Tara
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 4–6 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American Asian Fusion

Ingredients

Scale

Wonton Chips

30 wonton wrappers, sliced in half diagonally
½ teaspoon kosher salt
½ teaspoon black sesame seeds (optional)
Nonstick cooking spray

Cream Cheese Sauce

4 ounces cream cheese, room temperature
¼ cup (59.5 g) heavy cream
½ teaspoon soy sauce
½ teaspoon Worcestershire sauce
¼ teaspoon sesame oil
¼ teaspoon white granulated sugar
¼ teaspoon garlic powder

Toppings and Garnish

1 ½ cups imitation crab, chopped
3–4 tablespoons sweet chili sauce
3–4 tablespoons garlic chili oil
Green onions, chopped, for garnish
Sesame seeds, for garnish

Instructions

Preheat Oven: Preheat your oven to 400°F. Line one or two large baking sheets with parchment paper and spray with nonstick cooking spray to prevent sticking.
Prepare Wonton Chips: Arrange the half-wonton wrappers evenly on the prepared baking sheets. Spray them lightly with cooking spray and sprinkle evenly with kosher salt and black sesame seeds if using.
Bake Wonton Chips: Place the baking sheets in the preheated oven and bake for 6 to 8 minutes or until the wonton chips turn golden brown and become crispy. Remove from the oven and transfer the chips carefully to a large serving tray.
Make Cream Cheese Sauce: In a medium bowl, combine the room temperature cream cheese, heavy cream, soy sauce, Worcestershire sauce, sesame oil, white sugar, and garlic powder. Whisk thoroughly until the mixture is smooth and creamy.
Assemble Nachos: Drizzle the creamy sauce over the baked wonton chips. Evenly distribute the chopped imitation crab on top. Next, drizzle sweet chili sauce and garlic chili oil across the assembled nachos to add flavor and a touch of heat.
Garnish and Serve: Finish by sprinkling chopped green onions and sesame seeds over the top for added color, flavor, and texture. Serve immediately as a flavorful appetizer or snack.

Notes

Ensure the cream cheese is at room temperature before mixing to get a smooth sauce.
Baking times may vary slightly depending on your oven; watch carefully to avoid burning the wonton chips.
You can use fresh crab meat instead of imitation crab for a more authentic flavor.
Adjust the amount of sweet chili sauce and garlic chili oil to your preferred spice level.
Wonton chips are best served fresh as they can lose crispiness if stored.

Keywords: Crab Rangoon Nachos, Wonton Chips, Crab Nachos, Appetizer, Party Snack, Asian Fusion