Crab Rangoon Nachos
A creative twist on a classic appetizer, these Crab Rangoon Nachos feature crispy wontons filled with a savory crab and cream cheese mixture, fried to golden perfection and drizzled with sweet chili sauce and spicy mayo.
A creative twist on a classic appetizer, these Crab Rangoon Nachos feature crispy wontons filled with a savory crab and cream cheese mixture, fried to golden perfection and drizzled with sweet chili sauce and spicy mayo.
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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.
Mix all the filling ingredients together until well combined.
Lay out a wonton wrapper on a flat surface. Dip your finger in cold water and wet all four edges of the wrapper.
Place a spoonful of the crab filling in the center of the wonton wrapper.
Place a second wonton wrapper on top and press down around the filling, sealing the edges together firmly.
Repeat the process until all the filling is used.
Heat a few inches of vegetable oil in a skillet or pot over medium-high heat.
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.
Remove the fried wontons from the oil and let them drain on a wire rack or paper towel-lined plate.
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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