Crab Rangoon Nachos
Crab Rangoon Nachos
Ingredients
For the Crab Rangoon Filling
- 9 oz imitation crab, finely chopped
- 9 oz cream cheese, softened
- 1 tablespoon soy sauce
- 4 cloves garlic, grated
- 1 teaspoon ginger paste
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon MSG
- 1/2 teaspoon white pepper
- 1/4 teaspoon Worcestershire sauce
- 3 green onions, finely chopped
- square wonton wrappers, as needed
- neutral oil, for frying
For the Yuzu Gochujang Crema
- 375 mL Mexican crema
- 1 teaspoon yuzu extract
- 1-2 Korean chili peppers, chopped
- 2 tablespoons yuzu honey, or regular honey
- 1 generous spoonful gochujang
- 1 tablespoon kewpie mayo
For Serving
- sweet chili sauce, as needed
- furikake, as needed
- fresh jalapeños, sliced, for garnish
- green onions, chopped, for garnish
Instructions
- 1
Finely chop the 9 oz of imitation crab.
⏱️ 3 min
- 2
In a mixing bowl, combine the finely chopped imitation crab with 9 oz of softened cream cheese (cubed).
⏱️ 2 min
- 3
Add 1 tablespoon soy sauce, 1 tablespoon sugar, 1 teaspoon sesame oil, and 1/4 teaspoon Worcestershire sauce to the bowl.
⏱️ 1 min
- 4
Grate 4 cloves of garlic and add to the mixture, along with 1 teaspoon ginger paste.
⏱️ 2 min
- 5
Season with 1 teaspoon MSG and 1/2 teaspoon white pepper.
⏱️ 1 min
- 6
Mix all the ingredients thoroughly until well combined. The mixture should be creamy and uniform.
⏱️ 3 min
- 7
Finely chop 3 green onions (scallions).
⏱️ 2 min
- 8
Add the finely chopped green onions to the crab rangoon mixture and mix again. Set aside.
⏱️ 1 min
- 9
In a measuring pitcher (or a container suitable for an immersion blender), combine 375 mL of Mexican crema.
⏱️ 1 min
- 10
Add 1 teaspoon yuzu extract for brightness.
⏱️ 1 min
- 11
Snip 1–2 Korean chili peppers directly into the pitcher using scissors.
⏱️ 1 min
- 12
Add 1 tablespoon kewpie mayo for texture.
⏱️ 1 min
- 13
Add 2 tablespoons yuzu honey (or regular honey).
⏱️ 1 min
- 14
Add 1 generous spoonful of gochujang.
⏱️ 1 min
- 15
Use an immersion blender to blend all the ingredients until the crema is smooth, bright, balanced, and has a mellow spiciness.
⏱️ 3 min
- 16
Pour the finished Yuzu Gochujang Crema into a squeeze bottle for easy drizzling. Set aside.
⏱️ 1 min
- 17
Take one square wonton wrapper and place a generous amount of the prepared crab rangoon filling in the center.
⏱️ 5 min
- 18
Wet the edges of the wonton wrapper with water using your finger.
⏱️ 1 min
- 19
Fold the wonton wrapper over the filling (e.g., into a triangle) and press the edges firmly to create a tight seal all around, ensuring no filling escapes during frying. Repeat with remaining wrappers and filling.
⏱️ 10 min
- 20
In a pot, heat neutral oil to about 350°F (175°C) for deep frying.
⏱️ 5 min•🌡️ 350
- 21
Carefully place the filled wontons into the hot oil in batches, ensuring not to overcrowd the pot.
⏱️ 1 min•🌡️ 350
- 22
Fry for approximately 1 to 2 minutes per batch, or until they are golden brown and crispy.
⏱️ 5 min•🌡️ 350
- 23
Remove the fried wontons from the oil and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 1 min
- 24
Arrange the fried crab rangoon onto a serving plate, optionally lined with parchment paper.
⏱️ 1 min
- 25
Drizzle generously with your favorite sweet chili sauce.
⏱️ 1 min
- 26
Drizzle generously with the prepared Yuzu Gochujang Crema.
⏱️ 1 min - 27
Sprinkle with furikake.
⏱️ 1 min - 28
Garnish with sliced fresh jalapeños and additional chopped green onions.
⏱️ 1 min - 29
Serve immediately and enjoy the crunch!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Nachos
For the Crab Rangoon Filling
- 9 oz imitation crab, finely chopped
- 9 oz cream cheese, softened
- 1 tablespoon soy sauce
- 4 cloves garlic, grated
- 1 teaspoon ginger paste
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon MSG
- 1/2 teaspoon white pepper
- 1/4 teaspoon Worcestershire sauce
- 3 green onions, finely chopped
- square wonton wrappers, as needed
- neutral oil, for frying
For the Yuzu Gochujang Crema
- 375 mL Mexican crema
- 1 teaspoon yuzu extract
- 1-2 Korean chili peppers, chopped
- 2 tablespoons yuzu honey, or regular honey
- 1 generous spoonful gochujang
- 1 tablespoon kewpie mayo
For Serving
- sweet chili sauce, as needed
- furikake, as needed
- fresh jalapeños, sliced, for garnish
- green onions, chopped, for garnish
Instructions
- 1
Finely chop the 9 oz of imitation crab.
⏱️ 3 min - 2
In a mixing bowl, combine the finely chopped imitation crab with 9 oz of softened cream cheese (cubed).
⏱️ 2 min - 3
Add 1 tablespoon soy sauce, 1 tablespoon sugar, 1 teaspoon sesame oil, and 1/4 teaspoon Worcestershire sauce to the bowl.
⏱️ 1 min - 4
Grate 4 cloves of garlic and add to the mixture, along with 1 teaspoon ginger paste.
⏱️ 2 min - 5
Season with 1 teaspoon MSG and 1/2 teaspoon white pepper.
⏱️ 1 min - 6
Mix all the ingredients thoroughly until well combined. The mixture should be creamy and uniform.
⏱️ 3 min - 7
Finely chop 3 green onions (scallions).
⏱️ 2 min - 8
Add the finely chopped green onions to the crab rangoon mixture and mix again. Set aside.
⏱️ 1 min - 9
In a measuring pitcher (or a container suitable for an immersion blender), combine 375 mL of Mexican crema.
⏱️ 1 min - 10
Add 1 teaspoon yuzu extract for brightness.
⏱️ 1 min - 11
Snip 1–2 Korean chili peppers directly into the pitcher using scissors.
⏱️ 1 min - 12
Add 1 tablespoon kewpie mayo for texture.
⏱️ 1 min - 13
Add 2 tablespoons yuzu honey (or regular honey).
⏱️ 1 min - 14
Add 1 generous spoonful of gochujang.
⏱️ 1 min - 15
Use an immersion blender to blend all the ingredients until the crema is smooth, bright, balanced, and has a mellow spiciness.
⏱️ 3 min - 16
Pour the finished Yuzu Gochujang Crema into a squeeze bottle for easy drizzling. Set aside.
⏱️ 1 min - 17
Take one square wonton wrapper and place a generous amount of the prepared crab rangoon filling in the center.
⏱️ 5 min - 18
Wet the edges of the wonton wrapper with water using your finger.
⏱️ 1 min - 19
Fold the wonton wrapper over the filling (e.g., into a triangle) and press the edges firmly to create a tight seal all around, ensuring no filling escapes during frying. Repeat with remaining wrappers and filling.
⏱️ 10 min - 20
In a pot, heat neutral oil to about 350°F (175°C) for deep frying.
⏱️ 5 min•🌡️ 350 - 21
Carefully place the filled wontons into the hot oil in batches, ensuring not to overcrowd the pot.
⏱️ 1 min•🌡️ 350 - 22
Fry for approximately 1 to 2 minutes per batch, or until they are golden brown and crispy.
⏱️ 5 min•🌡️ 350 - 23
Remove the fried wontons from the oil and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 1 min - 24
Arrange the fried crab rangoon onto a serving plate, optionally lined with parchment paper.
⏱️ 1 min - 25
Drizzle generously with your favorite sweet chili sauce.
⏱️ 1 min - 26
Drizzle generously with the prepared Yuzu Gochujang Crema.
⏱️ 1 min - 27
Sprinkle with furikake.
⏱️ 1 min - 28
Garnish with sliced fresh jalapeños and additional chopped green onions.
⏱️ 1 min - 29
Serve immediately and enjoy the crunch!
⏱️ 1 min