Crab Rangoon Wonton Nachos with Gochujang Crema
Crab Rangoon Wonton Nachos with Gochujang Crema
Ingredients
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 8 ounces imitation crab, flaked or finely chopped (real crab can be substituted)
- 1 teaspoon soy sauce
- 1 teaspoon granulated sugar, optional
- 1 teaspoon garlic powder, optional
- 1 teaspoon white pepper, (black pepper can be substituted)
- 1 teaspoon Worcestershire sauce, optional
- 1 stalk green onions, chopped (1-2 stalks to personal preference)
- 4 garlic, cloves, grated (or desired amount)
For Assembly & Toppings
- 1 package wonton wrappers
- 1/4 cup water, for sealing wrappers
- 2 cups oil, for frying (avocado, canola, or vegetable oil)
- 1/4 cup gochujang
- 3/4 cup Crema Mexicana
- 1/2 cup sweet chili sauce, such as Aroy-D brand
- 2 tablespoons chili oil, such as Fly By Jing brand, or to taste
- 2 tablespoons furikake
- 2 Korean chili peppers, sliced (or serrano peppers for heat)
- 1 stalk green onion, chopped, for garnish
Instructions
- 1
In a large bowl, combine the softened cream cheese and flaked imitation crab. Mix well until thoroughly combined.
⏱️ 5 min
- 2
Add the soy sauce (or salt), optional granulated sugar, optional garlic powder, white pepper (or black pepper), and optional Worcestershire sauce to the crab mixture. Stir to incorporate.
⏱️ 2 min
- 3
Chop the green onions and grate the garlic cloves into the bowl with the crab filling. Mix all the ingredients thoroughly until well combined and uniform.
⏱️ 5 min
- 4
Prepare the wonton wrappers by dusting them lightly with flour or cornstarch to prevent sticking. This makes them easier to separate and handle.
⏱️ 3 min
- 5
Place a small amount of the crab rangoon filling onto the center of each wonton wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper over the filling, bringing opposite corners together to form a triangle or a dumpling shape. Press firmly along the edges to seal and 'lock' the filling inside.
⏱️ 20 min
- 6
Heat the frying oil in a large pan or Dutch oven over medium-high heat until it reaches 350°F. Carefully place the filled wontons into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 10 min•🌡️ 350
- 7
While the wontons are frying, prepare the gochujang crema if not using pre-made. In a small bowl, whisk together 1 part gochujang with 3-4 parts Crema Mexicana until smooth and well combined.
⏱️ 3 min
- 8
Once fried, remove the wontons from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min
- 9
Arrange the crispy fried wontons on a large serving plate or platter, spreading them out to form a 'nacho' base.
⏱️ 1 min
- 10
Generously drizzle the sweet chili sauce over the wonton nachos.
⏱️ 1 min
- 11
Drizzle the prepared gochujang crema generously over the nachos.
⏱️ 1 min
- 12
Add dollops of chili oil over the nachos for an extra kick.
⏱️ 1 min
- 13
Sprinkle the furikake evenly over the entire dish.
⏱️ 1 min
- 14
Garnish with sliced Korean chili peppers (or serrano peppers) and chopped fresh green onion.
⏱️ 1 min
- 15
Serve immediately and enjoy your Crab Rangoon Wonton Nachos with Gochujang Crema!
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Wonton Nachos with Gochujang Crema
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 8 ounces imitation crab, flaked or finely chopped (real crab can be substituted)
- 1 teaspoon soy sauce
- 1 teaspoon granulated sugar, optional
- 1 teaspoon garlic powder, optional
- 1 teaspoon white pepper, (black pepper can be substituted)
- 1 teaspoon Worcestershire sauce, optional
- 1 stalk green onions, chopped (1-2 stalks to personal preference)
- 4 garlic, cloves, grated (or desired amount)
For Assembly & Toppings
- 1 package wonton wrappers
- 1/4 cup water, for sealing wrappers
- 2 cups oil, for frying (avocado, canola, or vegetable oil)
- 1/4 cup gochujang
- 3/4 cup Crema Mexicana
- 1/2 cup sweet chili sauce, such as Aroy-D brand
- 2 tablespoons chili oil, such as Fly By Jing brand, or to taste
- 2 tablespoons furikake
- 2 Korean chili peppers, sliced (or serrano peppers for heat)
- 1 stalk green onion, chopped, for garnish
Instructions
- 1
In a large bowl, combine the softened cream cheese and flaked imitation crab. Mix well until thoroughly combined.
⏱️ 5 min - 2
Add the soy sauce (or salt), optional granulated sugar, optional garlic powder, white pepper (or black pepper), and optional Worcestershire sauce to the crab mixture. Stir to incorporate.
⏱️ 2 min - 3
Chop the green onions and grate the garlic cloves into the bowl with the crab filling. Mix all the ingredients thoroughly until well combined and uniform.
⏱️ 5 min - 4
Prepare the wonton wrappers by dusting them lightly with flour or cornstarch to prevent sticking. This makes them easier to separate and handle.
⏱️ 3 min - 5
Place a small amount of the crab rangoon filling onto the center of each wonton wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper over the filling, bringing opposite corners together to form a triangle or a dumpling shape. Press firmly along the edges to seal and 'lock' the filling inside.
⏱️ 20 min - 6
Heat the frying oil in a large pan or Dutch oven over medium-high heat until it reaches 350°F. Carefully place the filled wontons into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 10 min•🌡️ 350 - 7
While the wontons are frying, prepare the gochujang crema if not using pre-made. In a small bowl, whisk together 1 part gochujang with 3-4 parts Crema Mexicana until smooth and well combined.
⏱️ 3 min - 8
Once fried, remove the wontons from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min - 9
Arrange the crispy fried wontons on a large serving plate or platter, spreading them out to form a 'nacho' base.
⏱️ 1 min - 10
Generously drizzle the sweet chili sauce over the wonton nachos.
⏱️ 1 min - 11
Drizzle the prepared gochujang crema generously over the nachos.
⏱️ 1 min - 12
Add dollops of chili oil over the nachos for an extra kick.
⏱️ 1 min - 13
Sprinkle the furikake evenly over the entire dish.
⏱️ 1 min - 14
Garnish with sliced Korean chili peppers (or serrano peppers) and chopped fresh green onion.
⏱️ 1 min - 15
Serve immediately and enjoy your Crab Rangoon Wonton Nachos with Gochujang Crema!