Enjoy a innovative twist on a classic appetizer with my Crab Rangoon Nachos recipe. Save yourself from assembling or the frying, by simply baking off crispy wonton chips and then topping them with the classic creamy crab mixture. Each bite is a delightful combination of crispy wonton chips topped with a savory blend of cream cheese, crab meat, green onions, and a hint of garlic. Whether you're hosting a party or simply craving a unique snack, these Crab Rangoon Nachos are sure to impress, and require a lot less work my similar tasting Crab Puffs.
I love myself a good scoopable appetizer dish like my Creamy Cranberry Jalapeno Dip or my Greek Loaded Hummus. Enjoy my cheesy dishes by trying my Buffalo Chicken Mac and Cheese or my Cauliflower Mac and Cheese.
Ingredients to make Crab Rangoon Nachos
Wonton chips are sometimes available in the international isle of the grocery store, or in an Asian supermarket. If you can't find them, you can easily make them in the oven by baking off square wonton wrappers. Find wonton wrappers, either in the refrigerated section with the tofu, or in the frozen section with the pie dough. Make sure they are the square wonton wrappers, and not the round dumpling wrappers. Keep reading to learn how to make them, and to find the ingredient list for this recipe.
- Square Wonton Dough Wrappers (at least 300g)
- Non-Stick Spray
- Imitation Crab
- Cream Cheese
- Monterrey Jack Cheese
- Worcestershire Sauce
- Garlic Powder
- Sweet Chili Sauce
- Green Onion
- Sesame Seeds (optional garnish)
See recipe card for quantities.
How to make Crab Rangoon Nachos
Start by preheating your oven to 400F to make the wonton chips. Line a baking sheet with parchment paper. Use 2 baking sheets to make them faster, of make them in batches. It will not take that much more time.
Cut your square wonton wrappers diagonally in half. Place them flat on a baking tray. Spray them with non-stick spray and bake in the oven for 5 minutes. Turn them over, Spray them with non-stick spray and bake for 3-5 minutes until lightly golden.
Make the Crab Rangoon mixture by finely chopping the imitation crab. Place ¾ of the imitation crab in a bowl with the softened cream cheese, Worcestershire sauce, and garlic powder. Mix until well combined.
Layer both batches of wonton chips together on the baking tray. Use two little spoons to evenly place little mounds of the cream cheese mixture on top.
Sprinkle ¾ of the grated cheese all over the nachos. Top the cheese with the remaining imitation crab and then with the remaining grated cheese.
When ready to serve the Crab Rangoon Nachos, place them back in your 400F oven for 5-10 minutes, or until the cheese has melted and the cheese mixture has heated through.
Remove from the oven, and transfer the Crab Rangoon Nachos to a large serving platter. Sprinkle with the finely chopped green onion and sesame seeds. Drizzle with a little bit of sweet chili sauce and have some more on the side.
Storage
Wrap up any leftover Crab Rangoon Nachos with plastic and place in the refrigerator to enjoy the next day. You might notice that the wonton chips have soften by being in the refrigerator. Heat up the leftover nachos in the an air fryer or toaster oven to crips them back up while heating everything through.
Recipe
Crab Rangoon Nachos
Ingredients
- 300 grams Square Wonton Wrappers thawed completely if frozen
- 1 can Non-Stick Spray any type works
- 280 grams Imitation Crab 10 ounces
- 8 oz Cream Cheese softened
- 1 teaspoon Worcestershire Sauce
- ½ teaspoon Garlic Powder
- 2 cups Monterrey Jack Cheese grated
- 1 large Green Onion finely chopped
- 1 teaspoon Sesame Seeds optional garnish
- ⅓ cup Sweet Chili Sauce for serving
Instructions
Making the Wonton Chips
- Preheat your oven to 400F with a rack in the middle position. Line a baking tray with parchment paper. You can use 2 baking trays, or make them in batches.
- Cut the square wonton wrappers diagonally in half. Cover the prepared baking tray with a single flat layer of halved wrappers.
- Spray the top of each piece with non-stick spray. Place in the preheated 400F oven for 5 minutes. Remove from the oven and turn over every piece.
- Spray them with non stick spray and place back into the oven for 3-5 minutes. Keep an eye on them because they will take on color pretty quickly depending on your oven fan speed. Take out when lightly golden, and not too dark.
- Repeat the previous steps in order to have a total of 2 sheet pans worth of wonton chips for the nachos.
Making the Crab Rangoon Nachos
- Pull apart or chop up the imitation crab in small pieces. Place ¾ of the crab in a small bowl and add to it, the softened cream cheese, Worcestershire sauce, and garlic powder. Mix with a rubber spatula or spoon until smooth.
- Place all of your prepared wonton chips on 1 baking tray. Spread them out to that there is not too much overlapping, without being able to see the tray through the chips.
- With 2 small spoons, place little mounds of the crab mixture evenly over the surface of the wonton chips, until all used up.
- Sprinkle 1½ cups of the grated cheese over the nachos. Sprinkle the remaining ¼ of the imitation crab on top of the cheese. Sprinkle the remaining ½ cup of grated cheese on top.
- Place the prepared tray of nachos into your 400F oven for 5-10 minutes. Nothing needs to bake through. This is just to melt the cheese and to make sure the cream cheese mixture is heated through.
- Remove from the oven and transfer to a large serving tray. Sprinkle the top of the hot nachos with the finely chopped green onion and sesame seeds.
- Serve with Sweet Chili Sauce and enjoy hot!
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