Crab Rangoon Nachos
These crab Rangoon nachos have all the flavor of crab Rangoon without the work of filling, folding, and frying individual wontons—in fact, there’s no frying at all! Crisp baked wonton chips are piled high with a warm, creamy imitation crab topping, sweet chili drizzle, and fresh garnishes for an irresistible appetizer or snack.
Ingredients
Method
- Preheat the oven to 400 degrees F (200 degrees C) with racks in the upper and lower third positions. Coat 2 large rimmed baking sheets with cooking spray. Cut wonton wrappers in half on the diagonal to create triangles. Arrange in a single layer on prepared baking sheets; coat with cooking spray.
- Bake in the preheated oven until golden and crisp, 6 to 8 minutes, rotating baking sheets top to bottom and back to front halfway through. Let cool on baking sheets slightly, about 5 minutes.
- Stir together crabmeat, cream cheese, scallions, Sriracha, soy sauce, lemon juice, sugar, garlic powder, grated garlic, and salt in a bowl until combined.
- Arrange baked wonton chips in an even layer on a large rimmed baking sheet. Dollop crab mixture evenly over chips.
- Bake on upper third rack in preheated oven until crab mixture is warmed through, about 5 minutes.
- Remove from the oven, drizzle evenly with sweet chili sauce, and garnish with additional scallions, cilantro, jalapenos, and sesame seeds, as desired. Serve immediately. Recipe developed by Nicole Hopper
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