Description
These Crab Rangoon Nachos combine crispy wonton chips, creamy crab and cheese filling, and sweet chili drizzle for the ultimate appetizer. This Asian-inspired nacho recipe is perfect for parties, movie nights, or whenever you’re craving bold flavor. Made with real or imitation crab, it’s easy, customizable, and always a crowd-pleaser.
Ingredients
24 wonton wrappers
8 oz cream cheese, softened
1/4 cup sour cream
1 cup crab meat (real or imitation)
1/2 tsp garlic powder
2 green onions, chopped
1 cup shredded mozzarella cheese
3 tbsp sweet chili sauce
1 tsp soy sauce
1 tsp lime juice
Optional: sliced jalapeños, sesame seeds, chopped cilantro
Instructions
1. Preheat oven to 375°F. Cut wonton wrappers in half diagonally, arrange on a baking sheet, spray with oil, and bake for 6–8 minutes until crisp.
2. In a bowl, mix cream cheese, sour cream, crab meat, garlic powder, green onions, soy sauce, and lime juice until smooth.
3. Spread baked wonton chips on a lined tray and top with spoonfuls of crab mixture.
4. Sprinkle mozzarella cheese over the top.
5. Bake at 375°F for 10 minutes until cheese is melted and bubbly.
6. Drizzle with sweet chili sauce and garnish with jalapeños, sesame seeds, or cilantro. Serve immediately.
Notes
Let the cream cheese soften before mixing for smoother texture.
Use fresh lime juice for a pop of acidity.
Don’t overload the chips to keep them crisp.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion/Asian-Inspired
Nutrition
- Serving Size: approx. 1/6 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 510mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg