Crab Rangoon Nachos
Crab Rangoon Nachos
Ingredients
For the Crab Rangoon Dip
- 8 oz cream cheese, softened
- 8 oz imitation crab meat, flaked
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon sweet chili sauce
- 1 green onion, sliced
For the Wonton Chips
- 1 package wonton wrappers
- as needed cooking oil spray, e.g., avocado oil spray
For Assembly and Garnish
- as needed shredded mozzarella cheese
- as needed sweet chili sauce, for drizzling
- as needed green onions, sliced, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
In a mixing bowl, combine the 8 oz softened cream cheese, 8 oz flaked imitation crab meat, 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 tablespoon sweet chili sauce, and 1 sliced green onion. Mix all the ingredients thoroughly until well combined and smooth. Set aside.
⏱️ 10 min
- 3
Take a package of wonton wrappers and cut them into triangles. Arrange the wonton triangles in a single layer on a baking sheet. Lightly spray the wonton triangles with cooking oil spray (such as avocado oil spray).
⏱️ 5 min
- 4
Bake the wonton triangles in the preheated oven at 375°F (190°C) for 5-7 minutes, or until they are golden brown and crispy.
⏱️ 7 min•🌡️ 375
- 5
On a clean baking sheet or oven-safe dish, spread out a layer of the prepared crispy wonton chips. Dollop spoonfuls of the crab rangoon dip evenly over the wonton chips. Generously sprinkle shredded mozzarella cheese over the dip and chips.
⏱️ 5 min
- 6
Return the baking sheet to the 375°F (190°C) oven and bake until the cheese is completely melted and bubbly, approximately 3-5 minutes.
⏱️ 5 min•🌡️ 375
- 7
Once removed from the oven, drizzle additional sweet chili sauce over the hot nachos. Garnish with freshly sliced green onions before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Nachos
For the Crab Rangoon Dip
- 8 oz cream cheese, softened
- 8 oz imitation crab meat, flaked
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon sweet chili sauce
- 1 green onion, sliced
For the Wonton Chips
- 1 package wonton wrappers
- as needed cooking oil spray, e.g., avocado oil spray
For Assembly and Garnish
- as needed shredded mozzarella cheese
- as needed sweet chili sauce, for drizzling
- as needed green onions, sliced, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
In a mixing bowl, combine the 8 oz softened cream cheese, 8 oz flaked imitation crab meat, 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 tablespoon sweet chili sauce, and 1 sliced green onion. Mix all the ingredients thoroughly until well combined and smooth. Set aside.
⏱️ 10 min - 3
Take a package of wonton wrappers and cut them into triangles. Arrange the wonton triangles in a single layer on a baking sheet. Lightly spray the wonton triangles with cooking oil spray (such as avocado oil spray).
⏱️ 5 min - 4
Bake the wonton triangles in the preheated oven at 375°F (190°C) for 5-7 minutes, or until they are golden brown and crispy.
⏱️ 7 min•🌡️ 375 - 5
On a clean baking sheet or oven-safe dish, spread out a layer of the prepared crispy wonton chips. Dollop spoonfuls of the crab rangoon dip evenly over the wonton chips. Generously sprinkle shredded mozzarella cheese over the dip and chips.
⏱️ 5 min - 6
Return the baking sheet to the 375°F (190°C) oven and bake until the cheese is completely melted and bubbly, approximately 3-5 minutes.
⏱️ 5 min•🌡️ 375 - 7
Once removed from the oven, drizzle additional sweet chili sauce over the hot nachos. Garnish with freshly sliced green onions before serving.
⏱️ 3 min