Name: Crab Rangoon Nachos
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

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.

Crab Rangoon Nachos

Ingredients

13 Ingredients

Instructions

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