Crab Rangoon Nachos
Crab Rangoon Nachos
Ingredients
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 8 ounces imitation crab, shredded or chopped
- 1 teaspoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon Worcestershire sauce
- 1 green onion, sliced
- 4 cloves garlic, grated
For Assembly and Frying
- 24 wonton wrappers, square
- 1/4 cup water, for sealing
- 3 cups vegetable oil, for frying, or as needed
For the Gochujang Crema
- 1/2 cup sour cream
- 1 tablespoon gochujang, (spicy miso paste)
For Toppings
- 1/4 cup sweet chili sauce
- 1 tablespoon chili oil
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the softened cream cheese, imitation crab, soy sauce, granulated sugar, garlic powder, white pepper, Worcestershire sauce, sliced green onion, and grated garlic. Mix thoroughly until all ingredients are well combined and the filling has a uniform texture.
⏱️ 10 min
- 2
Lay out one square wonton wrapper on a clean surface. Place about 1 tablespoon of the crab rangoon filling in the center of the wrapper. Dip your finger in water and moisten all four edges of the wonton wrapper.
⏱️ 5 min
- 3
Carefully place a second square wonton wrapper directly on top of the first, covering the filling. Press down firmly around the edges of the top wrapper to seal it to the bottom wrapper, ensuring the filling is enclosed and there are no gaps. The filling will create a slightly raised center in the sealed square. Repeat this process with the remaining filling and wrappers until all the filling is used.
⏱️ 10 min
- 4
Heat about 2 to 3 inches of vegetable oil in a large pan or Dutch oven over medium-high heat until it reaches 350°F. Carefully place a few assembled crab rangoon nachos into the hot oil, being careful not to overcrowd the pan.
⏱️ 3 min•🌡️ 350
- 5
Fry the nachos for 1 to 2 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or tongs to flip them for even browning. Remove the fried nachos from the pan and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining nachos.
⏱️ 10 min•🌡️ 350
- 6
While the nachos are frying, prepare the gochujang crema. In a small bowl, combine the sour cream and gochujang. Mix thoroughly until smooth and well combined.
⏱️ 2 min
- 7
Arrange the fried crab rangoon nachos on a serving platter. Dollop a small spoonful of the prepared gochujang crema onto the center of each nacho. Drizzle sweet chili sauce generously over all the nachos, then add a few drops of chili oil. Garnish with additional sliced green onions.
⏱️ 5 min
- 8
Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Nachos
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 8 ounces imitation crab, shredded or chopped
- 1 teaspoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon Worcestershire sauce
- 1 green onion, sliced
- 4 cloves garlic, grated
For Assembly and Frying
- 24 wonton wrappers, square
- 1/4 cup water, for sealing
- 3 cups vegetable oil, for frying, or as needed
For the Gochujang Crema
- 1/2 cup sour cream
- 1 tablespoon gochujang, (spicy miso paste)
For Toppings
- 1/4 cup sweet chili sauce
- 1 tablespoon chili oil
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the softened cream cheese, imitation crab, soy sauce, granulated sugar, garlic powder, white pepper, Worcestershire sauce, sliced green onion, and grated garlic. Mix thoroughly until all ingredients are well combined and the filling has a uniform texture.
⏱️ 10 min - 2
Lay out one square wonton wrapper on a clean surface. Place about 1 tablespoon of the crab rangoon filling in the center of the wrapper. Dip your finger in water and moisten all four edges of the wonton wrapper.
⏱️ 5 min - 3
Carefully place a second square wonton wrapper directly on top of the first, covering the filling. Press down firmly around the edges of the top wrapper to seal it to the bottom wrapper, ensuring the filling is enclosed and there are no gaps. The filling will create a slightly raised center in the sealed square. Repeat this process with the remaining filling and wrappers until all the filling is used.
⏱️ 10 min - 4
Heat about 2 to 3 inches of vegetable oil in a large pan or Dutch oven over medium-high heat until it reaches 350°F. Carefully place a few assembled crab rangoon nachos into the hot oil, being careful not to overcrowd the pan.
⏱️ 3 min•🌡️ 350 - 5
Fry the nachos for 1 to 2 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or tongs to flip them for even browning. Remove the fried nachos from the pan and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining nachos.
⏱️ 10 min•🌡️ 350 - 6
While the nachos are frying, prepare the gochujang crema. In a small bowl, combine the sour cream and gochujang. Mix thoroughly until smooth and well combined.
⏱️ 2 min - 7
Arrange the fried crab rangoon nachos on a serving platter. Dollop a small spoonful of the prepared gochujang crema onto the center of each nacho. Drizzle sweet chili sauce generously over all the nachos, then add a few drops of chili oil. Garnish with additional sliced green onions.
⏱️ 5 min - 8
Serve immediately and enjoy!