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Crab Rangoon Wonton Nachos
Love crab rangoons? Wait until you try them in nacho form—crispy, creamy, and made to share.
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If you love crab rangoons then you’re going to love this sharable twist: wonton nachos topped with a creamy crabmeat and cream cheese mixture and drizzled with sweet chili sauce. It’s everything you love about the classic takeout appetizer turned into a fun, crowd-pleasing nacho platter.
Whether you’re hosting a party, planning a game day spread, or just in the mood for a little indulgence, these fusion nachos are guaranteed to disappear fast. If you’re looking for another recipe using crispy wontons, check out these ahi tuna wonton nachos or this California roll sushi stack.
Table of contents
Key Ingredients in This Recipe
- Wontons – In this recipe wonton wrappers are swapped for tortilla chips. I buy packages of wonton skins at the grocery store and simply cut them in half before frying!
- Oil – I fry the wontons in a bit of vegetable oil, though you can use any neutral oil with a high smoke point.
- Crab – Since the fresh crab meat is mixed into the cream cheese mixture, you don’t need to spend money on the highest level of crab meat. I prefer to use lump crab in this recipe because it is slightly less expensive than jumbo lump crab, but you still get large chunks and lots of distinct yet delicate crab flavor! The crab meat can always be swapped for imitation crab for a less expensive alternative.
- Cream cheese – Letting the cream cheese stand at room temperature makes it easier to evenly mix the crab mixture. Using a whipped cream cheese allows it to blend easily.
- Mayonnaise – I like the flavor a bit of mayonnaise adds to the crab and cream cheese mixture.
- Sweet chili sauce – A drizzle of sweet chili sauce is used to finish the nachos. The tangy and sweet sauce perfectly complements the creamy crab mixture.
- Avocado – When shopping for avocados, look for ones that are firm but “give” slightly when gently squeezed in your hand.
Pro tip
For more spice add a bit of sambal oelek, sriracha or hot sauce to the crab mixture and top with jalapeños.
Swaps and substitutions
- The wonton chips can also be made with egg roll wrappers. Cut the wrappers into fourths on the diagonal rather than in half.
- For a less expensive alternative, swap the crab meat for imitation crab (also called kani). Opt to buy the sticks and use forks to shred the crabmeat.
How to prep this recipe in advance
The wontons can be fried up to a week in advance and stored in a resealable plastic bag. Don’t dress the nachos until just before serving or else they will become soggy.
How to Make Crab Rangoon Wonton Nachos
In a deep-fryer or large cast-iron skillet over medium heat, add enough vegetable oil to fill about 1” (2.5cm) up the pan. Heat oil to 350°F (180ºC), and working a few wontons at a time, add to the skillet and fry on both sides, about 30 seconds total. Do not add too many at a time or it will crowd the pan.
Remove wontons to a paper towel-lined plate to drain. Continue until all the wontons have been fried.
In a medium mixing bowl stir together the cream cheese and mayonnaise until well combined. Fold in the crabmeat.
Heat the oven to broil on high. Arrange the wontons on a baking sheet or platter. Drop the crab mixture over the top. Broil until the crab mixture is melted and softened, about 1 to 2 minutes.
Top with avocado, cucumber slices and green onion. Drizzle with sweet chili sauce, a sprinkle of sesame seeds and serve immediately.
FAQ – Frequently Asked Questions
Can I use imitation crab instead of real lump crab to make crab rangoon nachos?
For a less expensive alternative to using real lump crab, kani or imitaiton crab can be used. Opt to buy the sticks and use forks to shred the crabmeat then use in the crab filling as directed.
Is there an alternative to wontons to make these nachos?
Yes! While wonton wrappers are a classic, you can use larger egg-roll wrappers cut into quarters, spring-roll wrappers, or even tortilla chips as a base.
Can I prep crab rangoon nachos in advance?
Yes. Prepare chips 3 to 7 days ahead and store airtight; cream mixture keeps 3 to 5 days. Assemble and bake just before serving.
Other Recipes to Try
If you enjoy this crab rangoon wonton nachos recipe, give these a try and follow me on Instagram:
Check out these other favorite crab recipes:
Tried it? Loved it? Tweaked it? Leave a review and tell me how it went – I’m all ears (and always hungry).
Crab Rangoon Wonton Nachos
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Ingredients:
- Vegetable oil, as needed, for frying
- 25 wonton wrappers, cut in half diagonally
- 4 ounces cream cheese, at room temperature
- ¼ 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
- ⅓ cup sweet chili sauce
- 1 teaspoon toasted sesame seeds
Instructions:
- In a deep-fryer or large cast-iron skillet over medium heat, add enough vegetable oil to fill about 1” (2.5cm) up the pan. Heat oil to 350°F (180ºC), and working a few wontons at a time, add to the skillet and fry on both sides, about 30 seconds total. Do not add too many at a time or it will crowd the pan.
- Remove wontons to a paper towel-lined plate to drain. Continue until all the wontons have been fried.
- In a medium mixing bowl stir together the cream cheese and mayonnaise until well combined. Fold in the crabmeat.
- Heat the oven to broil on high. Arrange the wontons on a baking sheet or platter. Drop the crab mixture over the top. Broil until the crab mixture is melted and softened, about 1 to 2 minutes.
- Top with avocado, cucumber slices and green onion. Drizzle with sweet chili sauce, a sprinkle of sesame seeds and serve immediately.
Nutrition:
Calories: 510kcal | Carbohydrates: 45g | Protein: 18g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 63mg | Sodium: 1137mg | Potassium: 478mg | Fiber: 5g | Sugar: 12g | Vitamin A: 558IU | Vitamin C: 11mg | Calcium: 94mg | Iron: 2mg
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We made this recipe the other day and we loved it. True confession: it was so good,, we ate it as our evening meal!
So happy it was a hit! Thanks for sharing!