Description
Crab Rangoon Wonton Nachos offer a delightful fusion of Asian and Mexican flavors, featuring crispy fried wonton chips topped with a creamy crab and cream cheese filling, fresh avocado, cucumber, and a sweet chili sauce drizzle.
Ingredients
Scale
- Vegetable oil, as needed, for frying
- 25 wonton wrappers, cut in half diagonally
- 4 ounces cream cheese, at room temperature
- 1/4 cup mayonnaise
- 8 ounces cooked crab or shredded imitation crab
- 1 medium Hass avocado, pitted, peeled, and diced
- 1 small Persian cucumber, thinly sliced
- 2 green onions, thinly sliced
- 1/3 cup sweet chili sauce
- 1 teaspoon toasted sesame seeds
Instructions
- Fry the wontons: In a deep-fryer or large skillet over medium heat, add enough vegetable oil to fill about 1” (2.5 cm) up the pan. Heat the oil to 350°F (180ºC). Fry the wontons, working a few at a time, for about 30 seconds per side. Remove and drain on a paper towel-lined plate.
- Make the crab mixture: In a medium mixing bowl, stir together cream cheese and mayonnaise until well combined. Fold in the crabmeat.
- Broil the nachos: Preheat the oven to broil on high. Arrange the fried wontons on a baking sheet, then spoon the crab mixture over them. Broil for 1-2 minutes, until the crab mixture is melted and softened.
- Assemble and serve: Top the nachos with avocado, cucumber slices, and green onion. Drizzle with sweet chili sauce and sprinkle with sesame seeds. Serve immediately.
Notes
- For a spicier kick, add extra chili flakes to the sweet chili sauce or incorporate a hotter chili variety into the crab mixture.
- The wonton chips can be fried and the crab mixture prepared in advance. Assemble just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying, Broiling
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 12g
- Sodium: 1137mg
- Fat: 29g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0.03g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 63mg
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