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Crab Rangoon Nachos

Crab Rangoon Nachos

Crab Rangoon Nachos bring together the beloved flavors of crab rangoon in a fun, shareable format perfect for any gathering. With crispy wonton chips topped with a creamy mixture of imitation crab and delicious sauces, these nachos are guaranteed to be a crowd-pleaser. Whether you’re hosting a game day party or enjoying a cozy night in, this easy-to-make dish is sure to impress your guests and satisfy your cravings.

  • Total Time: 17 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 30 wonton wrappers (sliced diagonally)
  • 4 ounces cream cheese (room temperature)
  • 1/4 cup heavy cream
  • 1 1/2 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

  1. Preheat your oven to 350°F (175°C). Arrange the sliced wonton wrappers on a baking sheet, sprinkle with salt and sesame seeds, and bake for about 7 minutes until golden brown and crispy.
  2. In a mixing bowl, combine room temperature cream cheese and heavy cream. Add soy sauce, Worcestershire sauce, sesame oil, sugar, and garlic powder. Blend until smooth.
  3. Spread the baked wonton chips on a serving plate. Top with chopped imitation crab, then drizzle with sweet chili sauce and garlic chili oil.
  4. Garnish with chopped green onions and sesame seeds before serving immediately.
  • Author: Juniper
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Asian Fusion

Nutrition

  • Serving Size: 1 plate of nachos (approximately 150g)
  • Calories: 290
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 40mg

Keywords: Feel free to customize toppings according to your taste preferences; try adding sliced jalapeños or diced bell peppers for an extra kick. Ensure all ingredients are fresh for the best flavor and texture.