Clean recipe · okonomikitchen.com
Crab Rangoon Nachos
Crab Rangoon Nachos take the classic takeout favorite to a whole new level, with crispy wonton wrappers stuffed with creamy crab and cream cheese instead of traditional chips. The golden fried rangoons are topped with sweet chili sauce and spicy mayo, creating the perfect balance of creamy, crunchy, and tangy. If you love crab rangoon, this nacho-style version is a fun appetizer that’s perfect for sharing.
Original recipe: okonomikitchen.com
- Yield:
- 8 servings
- Prep:
- 20 min
- Cook:
- 10 min
- Total:
- 30 min
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Ingredients
- 4 oz crab meat (imitation crab), sticks or canned
- 4 oz cream cheese
- 1 green onion, finely sliced
- 1-2 garlic clove, minced
- 1 tsp soy sauce
- 1 tsp Worcester sauce
- 1/2 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp msg
- 1/8 tsp white or black pepper
- 16 wonton wrappers
- 2-3 cups neutral oil, such as canola oil, for frying
- 1/4 cup kewpie mayo
- 1/4 cup crema or 3 tbsp sour cream + 1 tbsp milk
- 4-5 tsp yuzu juice
- 1/2-1 tsp wasabi
- 1-2 tsp miso paste
- 1/3 tsp sugar
- sweet chili sauce
- sliced scallions
- furikake
- shredded nori
- sesame seeds
- chili crisp
- crispy garlic
- cilantro leaves
- serrano peppers
- tobiko
- thin red or green chili slices
- fried shallots
Instructions
- Make the filling: In a medium bowl, mix the cream cheese, crab meat, green onions, soy sauce, sesame oil, sugar, garlic, and white pepper until well combined.
- Assemble the rangoons: Lay one wonton wrapper flat on your work surface. Place about 1 1/2 tablespoon (25-28 grams each) of filling in the center and gently spread it into a small square, leaving a border around the edges. Lightly brush the edges with water, then place another wonton wrapper on top. Press around the filling to seal, removing any air pockets. Repeat with the remaining wrappers and filling.
- Heat about 2–3 inches of neutral oil in a pot or deep skillet to 350°F (175°C).
- Fry the rangoons: Fry the rangoons in batches for 2–3 minutes, flipping halfway, until golden brown and crispy. Transfer to a rack or paper towel-lined plate to drain.
- Make the yuzu wasabi mayo: In a small bowl, whisk together the mayo, yuzu juice, wasabi, soy sauce and sugar.
- Assemble the nachos: Arrange the crispy crab rangoons on a large serving platter. Drizzle with the yuzu wasabi aioli and sweet chili sauce.
- Add toppings: Sprinkle with scallions, crispy garlic, sesame seeds or furikake, and diced avocado if using. Serve immediately while the rangoons are hot and crispy!!