Crab Rangoon Nachos
Crab Rangoon Nachos
Ingredients
For the Crab Rangoon Filling
- 1 block cream cheese, 8 oz, softened
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/4 cup scallions, chopped
- 8 ounces imitation crab meat, shredded
For the Crab Rangoon Nachos
- 1 package wonton wrappers, 14 oz / 397g
- 1/4 cup water, for sealing wontons
- 4 cups oil, for frying, or as needed
For the Gochujang Crema
- 1 heaping tablespoon gochujang
- 3 heaping tablespoons Cacique Crema Mexicana
For Topping
- 1/4 cup Lee Kum Kee Thai Style Sweet Chili Sauce, or as needed
- 1 tablespoon furikake, for sprinkling
- 1 tablespoon Fly By Jing Umami Toppings Crunchy Garlic with Chili, or as needed
Instructions
- 1
In a mixing bowl, combine the softened cream cheese, garlic powder, white pepper, sugar, soy sauce, and Worcestershire sauce. Add the chopped scallions and shredded imitation crab meat. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 10 min
- 2
Open the package of wonton wrappers. Gently separate the individual wrappers.
⏱️ 2 min
- 3
Place one wonton wrapper on a clean surface. Scoop a generous amount of the crab filling into the center of the wrapper. Dip a finger in water and dab it along all four edges of the wonton wrapper. Place a second wonton wrapper directly on top, aligning the corners. Press down firmly along all edges to seal the two wrappers together, ensuring no filling leaks out and creating a small pouch. Repeat with the remaining filling and wrappers.
⏱️ 15 min
- 4
In a blender cup, combine the gochujang and Cacique Crema Mexicana. Use an immersion blender to mix until the sauce is smooth and fully combined.
⏱️ 3 min
- 5
Heat oil in a deep pan or pot to 350°F (175°C). Carefully place the assembled crab rangoons into the hot oil, being careful not to overcrowd the pan. Fry until they puff up and turn golden brown, flipping once to ensure even cooking. This usually takes 2-3 minutes per batch.
⏱️ 10 min•🌡️ 350
- 6
Remove the fried crab rangoons from the oil using a slotted spoon and place them on paper towels to drain excess oil.
⏱️ 2 min
- 7
Arrange the fried crab rangoons on a serving plate. Drizzle generously with the prepared Gochujang crema and the Lee Kum Kee Thai Style Sweet Chili Sauce. Sprinkle with furikake and a spoonful of Fly By Jing Umami Toppings Crunchy Garlic with Chili. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Nachos
For the Crab Rangoon Filling
- 1 block cream cheese, 8 oz, softened
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/4 cup scallions, chopped
- 8 ounces imitation crab meat, shredded
For the Crab Rangoon Nachos
- 1 package wonton wrappers, 14 oz / 397g
- 1/4 cup water, for sealing wontons
- 4 cups oil, for frying, or as needed
For the Gochujang Crema
- 1 heaping tablespoon gochujang
- 3 heaping tablespoons Cacique Crema Mexicana
For Topping
- 1/4 cup Lee Kum Kee Thai Style Sweet Chili Sauce, or as needed
- 1 tablespoon furikake, for sprinkling
- 1 tablespoon Fly By Jing Umami Toppings Crunchy Garlic with Chili, or as needed
Instructions
- 1
In a mixing bowl, combine the softened cream cheese, garlic powder, white pepper, sugar, soy sauce, and Worcestershire sauce. Add the chopped scallions and shredded imitation crab meat. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 10 min - 2
Open the package of wonton wrappers. Gently separate the individual wrappers.
⏱️ 2 min - 3
Place one wonton wrapper on a clean surface. Scoop a generous amount of the crab filling into the center of the wrapper. Dip a finger in water and dab it along all four edges of the wonton wrapper. Place a second wonton wrapper directly on top, aligning the corners. Press down firmly along all edges to seal the two wrappers together, ensuring no filling leaks out and creating a small pouch. Repeat with the remaining filling and wrappers.
⏱️ 15 min - 4
In a blender cup, combine the gochujang and Cacique Crema Mexicana. Use an immersion blender to mix until the sauce is smooth and fully combined.
⏱️ 3 min - 5
Heat oil in a deep pan or pot to 350°F (175°C). Carefully place the assembled crab rangoons into the hot oil, being careful not to overcrowd the pan. Fry until they puff up and turn golden brown, flipping once to ensure even cooking. This usually takes 2-3 minutes per batch.
⏱️ 10 min•🌡️ 350 - 6
Remove the fried crab rangoons from the oil using a slotted spoon and place them on paper towels to drain excess oil.
⏱️ 2 min - 7
Arrange the fried crab rangoons on a serving plate. Drizzle generously with the prepared Gochujang crema and the Lee Kum Kee Thai Style Sweet Chili Sauce. Sprinkle with furikake and a spoonful of Fly By Jing Umami Toppings Crunchy Garlic with Chili. Serve immediately.
⏱️ 3 min