A twist on two favorite crunchy apps, Crab Rangoon Nachos pack in all the seafood delights of Rangoon with the tactile appeal of nachos in one tasty dish!
Nachos aren’t just for your Tex-Mex dinner nights anymore! You can turn practically anything you love into a chip topper for comfort food goodness, including the popular old-school appetizer known as crab Rangoon. With our recipe, you’ll make your own chips from wonton wrappers for the perfect crunchy foundation, whip up the toppings, and instantly have a delicious appetizer, main, or buffet offering.
Featuring a velvety topping made with cream cheese and zesty ingredients such as Worcestershire sauce and garlic powder, the crispy wonton chips are crowned with sweet and succulent pieces of imitation crab meat, making every bite a true taste sensation. It’s easy, fast, and delightfully delicious—and you can prep the sauce and chips ahead if you’re toting it to a party for a potluck contribution.
Is crab Rangoon an authentic Asian dish?
Crab Rangoon is one of those classic dishes you’ll find at practically any Chinese-American or buffet restaurant in the United States. But it’s not actually “authentic” Asian cuisine. Its roots trace back to the 1950s, when Tiki culture was booming in the USA and Polynesian restaurants had peaked in popularity. Victor Bergeron, or Trader Vic as he was better known, had a chain of Polynesian-themed restaurants that took inspiration from a variety of cultures to create their menu. One of the most popular items was a concoction called crab Rangoon, a unique creation that spurred others to create their own versions of the fusion classic.
Cream cheese is featured in this delectably rich, sweet dish, but it’s an ingredient not traditionally used in Asian cuisine. The rich filling catered to the American mindset at the time, which often needed a familiar entry point of “American” ingredients to give more exotic foods a try, and cream cheese was a popular ingredient in the 40s and 50s. Its inclusion helped pave the way for the dish’s wild popularity and its later iterations, such as our crab Rangoon nachos. And, well, I don’t think any of us are complaining! The dairy goodness pairs perfectly with the light sweetness of crab meat for the perfect balance of flavors.
How do I store leftovers?
The best way to enjoy crab Rangoon nachos is to prep them immediately before serving. If you need to make them ahead, though, bake the chips and keep them in an airtight container for up to a week. Then, make the topping and keep it separate until it’s time to assemble and serve.
We don’t recommend freezing leftover crab Rangoon nachos. The cream cheese and wonton chips mixture won’t hold up well, and you’ll wind up with soggy nachos when the leftovers thaw out. Instead, wrap them up tightly in an airtight container and store them in the fridge for no more than 24 hours. Ideally, though, you’ll assemble the dish when you’re ready to serve it fresh.
Serving suggestions
If you’re serving your nachos as a starter, some entrées to consider as your main dish could be Shrimp Fried Rice, Wonton Noodles, Sesame Tofu, or Ginger Chicken. Or if the nachos are your main, consider balancing it with sides made with veggies like Sugar Snap Peas or Asian Cucumber Salad.
If you’re mixing it up with other apps for a buffet-style meal, whip up some Crab Puffs, Bacon-Wrapped Scallops, and Spicy California Rolls. Serve it all up with some delectable drinks like Cucumber Agua Fresca or Strawberry Lemonade for a refreshing finish to the rich meal.
Ingredients
- 30 wonton wrappers sliced diagonally into triangles
- Kosher salt to taste
- 1/2 teaspoon black sesame seeds optional
- 4 ounces cream cheese softened
- 5 tablespoons heavy cream
- 3/4 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon sesame oil
- 1/2 teaspoon powdered sugar
- 1/4 teaspoon garlic powder
- 2 green onions thinly sliced
- 1 2/3 cups imitation crab meat chopped
- 1/4 cup sweet chili sauce
- 2 tablespoons garlic chili oil
- Sesame seeds for garnish
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and lightly spray with a nonstick cooking spray.
- Arrange the wonton wrappers in a single layer on the baking sheet. Lightly spray them and evenly season with kosher salt and, if desired, black sesame seeds.
- Bake wonton chips for 6-8 minutes until lightly browned and crispy. Transfer to a serving platter.
- In a medium bowl, whisk together cream cheese, heavy cream, soy sauce, Worcestershire sauce, sesame oil, powdered sugar, and garlic powder until creamy and smooth. Fold in most of the green onions, leaving some for garnish.
- Spread the cream cheese sauce evenly over the baked wonton chips. Sprinkle chopped imitation crab meat evenly on top.
- Drizzle sweet chili sauce and garlic chili oil over the chips. Garnish with remaining sliced green onions and a sprinkle of sesame seeds. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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