Crab Rangoon Nachos with Crispy Wontons | CookOS

Crab Rangoon Nachos

Name: Crab Rangoon Nachos with Crispy Wontons
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1 tbsp sour cream; 2 green onions, finely chopped and divided; 6 oz lump crab meat; 1 tsp soy sauce; 1/2 tsp gochugaru (Korean chili flakes); 1/4 tsp toasted sesame oil; 1/4 tsp granulated sugar; 1 package wonton wrappers (approx. 24); Cold water, for sealing; Vegetable oil, for frying; 2 tbsp sweet chili sauce, for drizzling; 2 tbsp spicy mayo, for drizzling

Crab Rangoon Nachos are crispy fried wonton wrappers filled with seasoned crab and cream cheese, then drizzled with sweet chili sauce and spicy mayo for a fun fusion twist on the classic appetizer.

🌍American 🏷️Crab rangoon 🏷️Nachos 🏷️Wonton 🏷️Appetizer 🏷️Snack

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

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Ingredients

8 oz cream cheese, softened
1 tbsp sour cream
2 green onions, finely chopped and divided
6 oz lump crab meat
1 tsp soy sauce
1/2 tsp gochugaru (Korean chili flakes)
1/4 tsp toasted sesame oil
1/4 tsp granulated sugaroptional
1 package wonton wrappers (approx. 24)
Cold water, for sealing
Vegetable oil, for frying
2 tbsp sweet chili sauce, for drizzling
2 tbsp spicy mayo, for drizzling

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Instructions

1
In a mixing bowl, combine the softened cream cheese, sour cream, half of the finely chopped green onions, lump crab meat, soy sauce, gochugaru, sesame oil, and optional sugar.
2
Mix all the filling ingredients together until well combined.
3
Lay out a wonton wrapper on a flat surface. Dip your finger in cold water and wet all four edges of the wrapper.
4
Place a spoonful of the crab filling in the center of the wonton wrapper.
5
Place a second wonton wrapper on top and press down around the filling, sealing the edges together firmly.
6
Repeat the process until all the filling is used.
7
Heat a few inches of vegetable oil in a skillet or pot over medium-high heat.
8
Carefully place the filled wontons into the hot oil and fry for 1-2 minutes per side, or until golden brown and puffed up. Work in batches to not overcrowd the pan.
9
Remove the fried wontons from the oil and let them drain on a wire rack or paper towel-lined plate.
10
Arrange the crab rangoon nachos on a platter. Drizzle with sweet chili sauce and spicy mayo, then garnish with the remaining chopped green onions.

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Tips & Notes

Pro tips

Keep wonton wrappers covered with a damp towel while working to prevent them from drying out and becoming brittle.
Fry wontons in oil heated to 350–375°F for 2–3 minutes until edges are golden brown; they'll continue to crisp as they cool.
Fold wontons into triangles first, then bring the two corners together to create the signature purse shape for better structural integrity.
Fill each wrapper with no more than 1 teaspoon of crab mixture to prevent bursting during frying and ensure even cooking.

Substitutions

Lump crab meat → canned crab meat (drain well) or imitation crab (budget-friendly)
Gochugaru → cayenne pepper or red chili flakes (adjust to taste for heat)
Toasted sesame oil → neutral oil like vegetable oil (slight loss of nutty flavor)
Green onions → fresh chives or white parts of scallions only (milder onion flavor)

Storage & make-ahead

Store cooled wontons in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 3–5 minutes to restore crispiness. The crab mixture can be made 1 day ahead.

Equipment

deep-fry thermometer · small bowl for water (sealing wrappers) · paper towels (draining)

Common Questions

Can I make Crab Rangoon Nachos ahead of time?

Prepare the crab mixture and wrap the wontons up to 4 hours ahead and refrigerate. Fry just before serving for maximum crispiness.

What's the best way to seal wonton wrappers?

Brush the edges lightly with cold water, fold into a triangle, then bring the two corners together and press firmly to seal. Work quickly so wrappers don't dry out.