I recently made these crab rangoon nachos for game night and my friends were blown away and finished the entire plate. If you are a crab rangoon fan like me and my friends, then you'll love how creamy, crunchy, and slightly spicy these are!
What Are Crab Rangoon Nachos?
Crab rangoon nachos are a fusion appetizer that takes everything you love about the classic cream cheese and crab wontons and turns them into a shareable nacho platter. Two wonton wrappers are sealed around a creamy crab filling, fried until golden, then piled onto a plate and loaded with sauces and toppings.
Why You'll Love This Recipe
- Crowd pleaser: These disappear fast at parties, trust me.
- Easy to make: No complicated techniques. Just fill, seal, fry, and garnish.
- Big flavor: The gochujang mayo and sweet chili sauce takes these crab rangoon nachos to a whole other level.
Equipment You'll Need
- Large mixing bowl
- Wok or heavy duty pot
- Thermometer
- Wire rack
Ingredients for Crab Rangoon Nachos
Filling
- Imitation crab sticks: Shredded and chopped for that classic crab rangoon flavor.
- Cream cheese: The creamy base that holds everything together.
- Mozzarella cheese: Adds a gooey, melty cheesiness to every bite.
- Green onions
- Soy sauce
- Sesame oil: Adds a subtle nutty depth to the filling.
- Garlic powder
- Cayenne powder
- Sugar
- Salt
- White pepper
Gochujang Mayo Sauce
- Mayo
- Gochujang: A Korean fermented chili paste with a sweet, savory, smoky heat.
- Rice vinegar: Brightens the sauce with a gentle tang.
- Sriracha: A little heat here but you can adjust based on how much spice you prefer!
- Sugar
- Salt
Wrappers and Frying
- Wonton wrappers: The crispy shell of the nacho. Find them in the refrigerated section of most Asian grocery stores.
- All purpose flour + Water: Makes a flour glue for stronger sealing.
- Avocado oil: Has a high smoke point, making it ideal for frying.
Garnish
- Sweet chili sauce
- Green onions
- Furikake: A Japanese seasoning blend of sesame seeds, nori, and savory seasonings.
Customizations for Crab Rangoon Nachos
- Swap the protein: Real crab or chopped shrimp work great here too.
- Change the sauce: Swap the gochujang mayo for spicy sriracha aioli or spicy mayo sauce.
How to Make Crab Rangoon Nachos
Make the Filling
Combine the shredded imitation crab, cream cheese, mozzarella, green onions, soy sauce, sesame oil, garlic powder, cayenne powder, sugar, salt, and white pepper in a large bowl. Mix until everything is well combined.
Make the Gochujang Mayo
In a separate bowl, whisk together the mayo, gochujang, rice vinegar, sriracha, sugar, and salt until smooth. Set aside.
Assemble the Crab Rangoon Nachos
Scoop about 1 to 1.5 tablespoons of filling onto the center of one wonton wrapper. Brush the edges with flour glue, then place a second wrapper on top.
Press the edges firmly to seal. Make sure the seal is tight or the filling will spill and splatter during frying!
Fry the Nachos
In a wok or heavy duty pot, heat avocado oil to 350F.
Fry the nachos in batches, about 2 minutes per side, until golden brown. Remove and drain on a wire rack.
Assemble and Garnish
Arrange the nachos on a plate and drizzle with sweet chili sauce and gochujang mayo. Finish with chopped green onions and furikake.
Storage
Store any leftover crab rangoon nachos in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375F for a few minutes to bring back the crunch. Avoid the microwave or they will go soggy.
Tips to Make the Perfect Crab Rangoon Nachos
- Do not overfill: Too much filling and the wrapper edges will not seal properly. Stick to 1-1.5 tablespoons.
- Seal it tight: Press those edges down firmly. Any gaps and the filling will leak into the oil.
- Watch the oil temp: Keep it steady at 350F. Too hot and the outside burns before the filling warms through.
- Drain on a rack: A wire rack keeps them crispier than paper towels by letting air circulate underneath.
Frequently Asked Questions
Can I bake these crab rangoon nachos instead of frying?
Yes. Brush both sides with oil and bake at 400F for about 15-20 minutes. They will not be quite as crispy as the fried version but still delicious.
Can I make crab rangoon nachos ahead of time?
You can assemble them ahead and store them unfried in the fridge for a few hours. Fry them right before serving for the best texture.
What can I use instead of imitation crab?
Real crab meat works great and adds even more flavor. Chopped cooked shrimp is another solid option.
Can I use an air fryer?
Yes. Air fry at 375F for about 8-12 minutes, flipping halfway. The result is a lighter but still crispy nacho.
Where can I find wonton wrappers?
Check the refrigerated section at any Asian grocery store. Many mainstream grocery stores also carry them near the tofu or fresh pasta.
Related Recipes You'll Love
- Sushi Nachos
- Firecracker Shrimp (Shrimp in a Blanket)
- Crispy Rice Paper Seaweed Rolls
- Salmon Sushi Bake
- Marry Me Chicken Hot Pockets
Crab Rangoon Nachos
Ingredients
Filling
- 8 oz imitation crab sticks shredded and chop into small pieces
- 8 oz cream cheese
- ¾ cup mozzarella cheese
- 2 green onions chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- ½ teaspoon cayenne powder
- 2 teaspoon granulated sugar
- ¼ teaspoon salt
- Dash of white pepper
Gochujang Mayo Sauce
- ⅔ cup mayo
- 1 tablespoon gochujang
- 2 tablespoon rice vinegar
- 1 tablespoon sriracha
- 1 teaspoon granulated sugar
- Pinch of salt
Wrappers and Frying
- 44-48 wonton wrappers
- 2 teaspoon all purpose flour + 2 tablespoon water to make flour glue
- Avocado oil for frying
Garnish
- sweet chili sauce
- chopped green onions
- furikake
Instructions
- Combine the shredded imitation crab, cream cheese, mozzarella, green onions, soy sauce, sesame oil, garlic powder, cayenne powder, sugar, salt, and white pepper in a large bowl and mix until well combined.8 oz imitation crab sticks, 8 oz cream cheese, ¾ cup mozzarella cheese, 2 green onions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon garlic powder, ½ teaspoon cayenne powder, 2 teaspoon granulated sugar, ¼ teaspoon salt, Dash of white pepper
- In a separate bowl, whisk together the mayo, gochujang, rice vinegar, sriracha, sugar, and salt until smooth. Set aside.⅔ cup mayo, 1 tablespoon gochujang, 2 tablespoon rice vinegar, 1 tablespoon sriracha, 1 teaspoon granulated sugar, Pinch of salt
- Scoop about 1-1.5 tablespoon of filling onto the center of one wonton wrapper, being careful not to overfill. Brush the edges with flour glue, then lay a second wonton wrapper on top and press the edges firmly to seal. Make sure to seal the edges tightly or the filling will spill and splatter during frying!44-48 wonton wrappers, 2 teaspoon all purpose flour + 2 tablespoon water
- In a wok or heavy duty pot, heat avocado oil to 350°F. Fry the nachos in batches, about 2 minutes per side, until golden brown. Remove and drain on a wire rack.Avocado oil
- Arrange the nachos on a plate and drizzle with sweet chili sauce and gochujang mayo. Finish with chopped green onions and furikake.sweet chili sauce, chopped green onions, furikake
Jeanene says
Great