Crab Rangoon Nachos
Crab Rangoon Nachos
Ingredients
For the Crab and Cream Cheese Filling
- 8 ounces imitation crab, chopped
- 8 ounces cream cheese, cubed, softened
- 1/2 teaspoon granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, grated
- 1/4 teaspoon MSG
- 1/4 teaspoon white pepper
- 1/4 cup scallion, chopped
- 30 wonton wrappers
- 1/4 cup water, for sealing wonton wrappers
- 4 cups oil, for frying
For the Spicy Yuzu Gochujang Crema
- 1 1/2 cups Mexican crema, (400-500ml)
- 1 tablespoon yuzu extract
- 1 jalapeño, chopped (or Korean chili)
- 1/4 cup Kewpie mayonnaise
- 2 tablespoons yuzu honey, (or regular honey)
- 2 tablespoons gochujang
For Serving/Garnish
- 1/4 cup sweet chili sauce, for drizzling
- 2 tablespoons furikake, for sprinkling
- 2 tablespoons scallions, chopped, for garnish
- 1 jalapeños, sliced, for garnish
Instructions
- 1
Chop the imitation crab into small pieces. In a mixing bowl, combine the chopped imitation crab and cubed, softened cream cheese.
⏱️ 5 min
- 2
Add the granulated sugar, soy sauce, sesame oil, Worcestershire sauce, grated fresh ginger, grated garlic, MSG, and white pepper to the bowl. Add the chopped scallions.
⏱️ 3 min
- 3
Mix all ingredients thoroughly until well combined and creamy. Set aside.
⏱️ 2 min
- 4
In a measuring jug, combine the Mexican crema, yuzu extract, chopped jalapeño (or Korean chili), Kewpie mayonnaise, yuzu honey (or regular honey), and gochujang.
⏱️ 5 min
- 5
Use an immersion blender to blend all the crema ingredients until smooth and well combined. Pour the finished crema into a squeeze bottle for easy drizzling. Set aside.
⏱️ 3 min
- 6
Lay out a wonton wrapper. Place a generous spoonful of the prepared crab and cream cheese filling onto the center of the wonton wrapper. Dip your finger in water and wet all four edges of the wonton wrapper.
⏱️ 10 min
- 7
Fold the wonton wrapper over the filling to create a triangular or rectangular shape, pressing firmly to create a nice, tight seal all around the edges. Repeat with remaining wonton wrappers and filling.
⏱️ 10 min
- 8
Heat the oil in a pot or deep pan to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 9
Carefully place the filled wontons into the hot oil in batches, ensuring not to overcrowd the pan. Fry for about one to two minutes, or until they are golden brown and crispy.
⏱️ 5 min•🌡️ 350
- 10
Remove the fried wontons from the oil using tongs and place them on a plate lined with paper towels to drain excess oil.
⏱️ 5 min
- 11
Arrange the crispy fried wontons on a serving plate. Drizzle generously with sweet chili sauce.
⏱️ 2 min
- 12
Drizzle the prepared Spicy Yuzu Gochujang Crema over the wontons. Sprinkle with furikake.
⏱️ 1 min
- 13
Garnish with additional chopped scallions and sliced jalapeños. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Nachos
For the Crab and Cream Cheese Filling
- 8 ounces imitation crab, chopped
- 8 ounces cream cheese, cubed, softened
- 1/2 teaspoon granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, grated
- 1/4 teaspoon MSG
- 1/4 teaspoon white pepper
- 1/4 cup scallion, chopped
- 30 wonton wrappers
- 1/4 cup water, for sealing wonton wrappers
- 4 cups oil, for frying
For the Spicy Yuzu Gochujang Crema
- 1 1/2 cups Mexican crema, (400-500ml)
- 1 tablespoon yuzu extract
- 1 jalapeño, chopped (or Korean chili)
- 1/4 cup Kewpie mayonnaise
- 2 tablespoons yuzu honey, (or regular honey)
- 2 tablespoons gochujang
For Serving/Garnish
- 1/4 cup sweet chili sauce, for drizzling
- 2 tablespoons furikake, for sprinkling
- 2 tablespoons scallions, chopped, for garnish
- 1 jalapeños, sliced, for garnish
Instructions
- 1
Chop the imitation crab into small pieces. In a mixing bowl, combine the chopped imitation crab and cubed, softened cream cheese.
⏱️ 5 min - 2
Add the granulated sugar, soy sauce, sesame oil, Worcestershire sauce, grated fresh ginger, grated garlic, MSG, and white pepper to the bowl. Add the chopped scallions.
⏱️ 3 min - 3
Mix all ingredients thoroughly until well combined and creamy. Set aside.
⏱️ 2 min - 4
In a measuring jug, combine the Mexican crema, yuzu extract, chopped jalapeño (or Korean chili), Kewpie mayonnaise, yuzu honey (or regular honey), and gochujang.
⏱️ 5 min - 5
Use an immersion blender to blend all the crema ingredients until smooth and well combined. Pour the finished crema into a squeeze bottle for easy drizzling. Set aside.
⏱️ 3 min - 6
Lay out a wonton wrapper. Place a generous spoonful of the prepared crab and cream cheese filling onto the center of the wonton wrapper. Dip your finger in water and wet all four edges of the wonton wrapper.
⏱️ 10 min - 7
Fold the wonton wrapper over the filling to create a triangular or rectangular shape, pressing firmly to create a nice, tight seal all around the edges. Repeat with remaining wonton wrappers and filling.
⏱️ 10 min - 8
Heat the oil in a pot or deep pan to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 9
Carefully place the filled wontons into the hot oil in batches, ensuring not to overcrowd the pan. Fry for about one to two minutes, or until they are golden brown and crispy.
⏱️ 5 min•🌡️ 350 - 10
Remove the fried wontons from the oil using tongs and place them on a plate lined with paper towels to drain excess oil.
⏱️ 5 min - 11
Arrange the crispy fried wontons on a serving plate. Drizzle generously with sweet chili sauce.
⏱️ 2 min - 12
Drizzle the prepared Spicy Yuzu Gochujang Crema over the wontons. Sprinkle with furikake.
⏱️ 1 min - 13
Garnish with additional chopped scallions and sliced jalapeños. Serve immediately and enjoy!
⏱️ 1 min