Hot Honey Crab Rangoon Nachos
Hot Honey Crab Rangoon Nachos
Ingredients
For the Crab Filling
- 8 ounces imitation crab, or real crab, chopped
- 1 package wonton wrappers
- 8 ounces cream cheese, softened
- 2 green onions, or a handful of chives, chopped
- 2 garlic cloves, minced or grated
- 1 teaspoon sesame oil
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon granulated sugar
- to taste black pepper
- as needed water
- as needed sea salt
For Frying
- as needed vegetable oil, for frying
For the Hot Honey Sweet Chili Sauce
- 1/2 cup sweet chili sauce
- 2 tablespoons honey, to 3 tablespoons
- 2 teaspoons hot sauce, to 3 teaspoons
- 1 teaspoon soy sauce
For the Spicy Mayo
- 3 tablespoons Japanese mayonnaise
- 1 tablespoon Sriracha
For Extra Toppings
- as needed toasted sesame seeds
- as needed chives, chopped
- as needed jalapeños, sliced
- as needed red chili peppers, sliced
Instructions
- 1
In a large bowl, combine the chopped imitation crab (or real crab), softened cream cheese, chopped green onions (or chives), minced garlic, sesame oil, Worcestershire sauce, granulated sugar, and black pepper. Mix until all ingredients are creamy and well combined.
⏱️ 10 min
- 2
Lay out a wonton wrapper. Place about 1 tablespoon of the crab mixture in the center. Lightly moisten the edges of the wrapper with water. Place another wonton wrapper on top and seal the edges tightly, pressing out any air.
⏱️ 10 min
- 3
Pour vegetable oil into a deep pan or pot to a depth of about 2-3 inches. Heat the oil to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 4
Carefully fry the filled wonton wrappers in small batches, ensuring not to overcrowd the pan. Fry for about 1-2 minutes per side, or until golden brown and crispy. Remove from oil and place on a paper towel-lined plate to drain excess oil. Lightly toss the fried wontons with sea salt.
⏱️ 10 min
- 5
While the wontons are frying, prepare the sauces. For the Hot Honey Sweet Chili Sauce, combine the sweet chili sauce, honey, hot sauce, and soy sauce in a small saucepan. Heat over low heat, stirring occasionally, until the sauce is smooth and bubbly.
⏱️ 5 min
- 6
In a separate small bowl, mix together the Japanese mayonnaise and Sriracha for the Spicy Mayo until well combined.
⏱️ 2 min
- 7
Arrange the crispy crab rangoons on a serving plate. Drizzle generously with the warm Hot Honey Sweet Chili Sauce and the Spicy Mayo.
⏱️ 2 min
- 8
Garnish with toasted sesame seeds, chopped chives, and sliced jalapeños and red chili peppers. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Crab Rangoon Nachos
For the Crab Filling
- 8 ounces imitation crab, or real crab, chopped
- 1 package wonton wrappers
- 8 ounces cream cheese, softened
- 2 green onions, or a handful of chives, chopped
- 2 garlic cloves, minced or grated
- 1 teaspoon sesame oil
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon granulated sugar
- to taste black pepper
- as needed water
- as needed sea salt
For Frying
- as needed vegetable oil, for frying
For the Hot Honey Sweet Chili Sauce
- 1/2 cup sweet chili sauce
- 2 tablespoons honey, to 3 tablespoons
- 2 teaspoons hot sauce, to 3 teaspoons
- 1 teaspoon soy sauce
For the Spicy Mayo
- 3 tablespoons Japanese mayonnaise
- 1 tablespoon Sriracha
For Extra Toppings
- as needed toasted sesame seeds
- as needed chives, chopped
- as needed jalapeños, sliced
- as needed red chili peppers, sliced
Instructions
- 1
In a large bowl, combine the chopped imitation crab (or real crab), softened cream cheese, chopped green onions (or chives), minced garlic, sesame oil, Worcestershire sauce, granulated sugar, and black pepper. Mix until all ingredients are creamy and well combined.
⏱️ 10 min - 2
Lay out a wonton wrapper. Place about 1 tablespoon of the crab mixture in the center. Lightly moisten the edges of the wrapper with water. Place another wonton wrapper on top and seal the edges tightly, pressing out any air.
⏱️ 10 min - 3
Pour vegetable oil into a deep pan or pot to a depth of about 2-3 inches. Heat the oil to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 4
Carefully fry the filled wonton wrappers in small batches, ensuring not to overcrowd the pan. Fry for about 1-2 minutes per side, or until golden brown and crispy. Remove from oil and place on a paper towel-lined plate to drain excess oil. Lightly toss the fried wontons with sea salt.
⏱️ 10 min - 5
While the wontons are frying, prepare the sauces. For the Hot Honey Sweet Chili Sauce, combine the sweet chili sauce, honey, hot sauce, and soy sauce in a small saucepan. Heat over low heat, stirring occasionally, until the sauce is smooth and bubbly.
⏱️ 5 min - 6
In a separate small bowl, mix together the Japanese mayonnaise and Sriracha for the Spicy Mayo until well combined.
⏱️ 2 min - 7
Arrange the crispy crab rangoons on a serving plate. Drizzle generously with the warm Hot Honey Sweet Chili Sauce and the Spicy Mayo.
⏱️ 2 min - 8
Garnish with toasted sesame seeds, chopped chives, and sliced jalapeños and red chili peppers. Serve immediately and enjoy!
⏱️ 1 min