Description
Crispy wonton chips topped with creamy crab Rangoon sauce and sweet-and-sour drizzle. These Crab Rangoon Nachos are the ultimate party snack or fun appetizer everyone loves.
Ingredients
Wontons
½ (14 oz) package wonton wrappers, cut into triangles
Avocado or vegetable oil, for frying
Sriracha salt or sea salt
Creamy Crab Sauce
8 oz cream cheese
1 cup heavy whipping cream
4 oz imitation crab meat, chopped (or real crab)
1 ½ tsp garlic powder
2 tsp soy sauce
Sweet & Sour Sauce
1 cup pineapple juice
3 ½ tbsp brown sugar
2 ½ tbsp ketchup
⅓ cup white vinegar
1 tsp cornstarch
½ tsp salt
½ tsp black pepper
Toppings
1 tbsp black sesame seeds
2 green onions, thinly sliced
Instructions
Make the Sweet & Sour Sauce:
In a saucepan, whisk pineapple juice, brown sugar, ketchup, vinegar, salt, and pepper. Bring to a boil, then reduce heat and simmer 10–15 minutes until thick. Whisk in cornstarch slurry if needed. Set aside.Fry the Wontons:
Heat oil (about 3 inches deep) to medium heat. Fry wonton triangles in batches until golden, flipping once. Drain and season immediately with salt.Make the Creamy Crab Sauce:
Melt cream cheese over medium heat. Slowly stir in heavy cream until smooth. Reduce heat and add garlic powder, soy sauce, and crab. Stir until creamy.Assemble the Nachos:
Spread wonton chips on a platter. Spoon crab sauce evenly over chips. Drizzle with sweet & sour sauce. Garnish with sesame seeds and green onions. Serve warm.
Notes
Assemble just before serving to keep wontons crispy
Air fryer or baked wontons can be used as a lighter option
Add sriracha for extra heat
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 65 mg