Crab Rangoon Wonton Nachos

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.

Course Appetizer

Cuisine Asian

Prep Time 10

Cook Time 20

Servings

Calories 510kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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