Viral Crab Rangoon Nachos
Loaded with crunch, creaminess, and cravings.
Yields: 2–3 servings
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients:
- 115 g (4 oz) Crab meat or imitation crab sticks, shredded
- 115 g (4 oz) Cream cheese, softened
- 1 Green onion, finely sliced
- 1–2 Garlic cloves, minced
- 1 tsp Soy sauce
- 1 tsp Worcestershire sauce
- ½ tsp Sesame oil
- ½ tsp Sugar
- 16 Square egg-based wonton wrappers
- 2–3 cups Neutral oil (like canola or sunflower) for frying
- Toppings: Sweet chili sauce, spicy sriracha mayo, and extra sliced green onions
How To Make Viral Crab Rangoon Nachos
- The Filling: In a medium bowl, vigorously mix the softened cream cheese, shredded crab meat, green onions, minced garlic, soy sauce, Worcestershire sauce, sesame oil, and sugar until completely smooth and well combined.
- Assemble: Lay a wonton wrapper flat. Place roughly 1.5 tablespoons of the filling in the center and spread it slightly, leaving a clear border around the edges. Lightly brush the edges with water, place a second wonton wrapper directly on top, and press firmly around the filling to seal completely, ensuring no air pockets are trapped inside.
- Fry: Heat 2–3 inches of neutral oil in a deep skillet to 175°C (350°F). Fry the stuffed wontons in small batches for 2–3 minutes, flipping halfway, until they are beautifully golden brown and crispy. Drain on a wire rack or paper towels.
- Plate Like Nachos: Pile the crispy rangoons onto a platter. Drizzle generously with sweet chili sauce and spicy mayo, and garnish with extra green onions before serving immediately.