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An oval platter of crab rangoon nachos topped with mayo drizzle, chili crisp, sliced red and green chilies and scallions.
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Crab Rangoon Nachos

You are done splitting four crab rangoons across a whole table. Make the platter where every chip is a whole one, load it with sesame drizzle, sweet chili, and chili crisp, and let everybody fight it out.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: Asian-American
Servings: 6 servings (about 4 stuffed wontons each, 24 total)
Calories: 332kcal
Author: Dee Broughton

Ingredients

Crab Rangoon Filling

  • 8 ounces cream cheese softened
  • 8 ounces imitation crab meat chopped
  • 1/4 cup green onions thinly sliced
  • 1 teaspoon granulated sugar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon garlic powder

Stuffed Wontons

  • wonton wrappers about 28 wrappers makes 24 chips
  • 1 large egg beaten with a little water for an egg wash
  • neutral oil for frying

Sesame Dressing

  • 1/2 cup Kewpie mayonnaise
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce
  • 2 teaspoons toasted sesame oil

Toppings

  • sweet chili sauce
  • chili crisp
  • Red chilies or serrano peppers thinly sliced
  • sliced green onions
  • furikake

Instructions

Make the Filling

  • Add the cream cheese, crab, green onions, sugar, soy sauce, Worcestershire sauce, sesame oil, and garlic powder to a medium bowl. Mix until combined.
    The crab rangoon filling mixed smooth in a wooden bowl, cream cheese worked all the way through the chopped crab.

Fill the Wrappers

  • Lay half of the wonton wrappers on a clean work surface. Spoon a small portion of crab filling in the middle of each wrapper, keeping the filling away from the edges.
    A pastry brush wetting the edges of a filled wonton wrapper so the second wrapper will seal to it.

Seal the Wontons

  • Brush the exposed edges of each wrapper lightly with the egg wash. Place a second wonton wrapper directly over each filled wrapper. Firmly press all four edges to seal. Keep the assembled wontons covered while working so the wrappers don't dry out.
    A second wonton wrapper pressed over the filling and sealed into a flat square packet, ready for the fryer.

Heat the Oil

  • Heat about 2 inches of oil in a large skillet or Dutch oven to 350°F.

Fry in Batches

  • Fry the stuffed wontons in batches for 2 to 3 minutes, turning as needed, until both sides are golden brown.
    Four sealed wonton packets frying in hot oil, bubbling and turning golden at the edges.

Drain

  • Transfer the fried wontons to a wire rack set over a rimmed baking sheet. Arrange them in a single layer and allow excess oil and steam to escape so the wrappers stay crisp.
    Fried crab rangoon crisps draining on a wire rack set over a sheet pan.

Make the Dressing

  • Whisk the Kewpie mayonnaise, rice vinegar, soy sauce, and sesame oil together until smooth. Transfer the dressing to a squeeze bottle, if you'd like for easier drizzling.
    The drizzle sauce whisked smooth and pale in a wooden bowl, whisk resting in the bowl.

Arrange the Platter

  • Arrange the wontons across a serving platter, overlapping them slightly.

Sauce

  • Drizzle the sesame dressing and sweet chili sauce across the wontons. Spoon small amounts of chili crisp over the top.
    Fried crab rangoon crisps piled on an oval platter with sweet chili sauce, mayo drizzle and chili crisp, before the fresh toppings go on.

Finish and Serve

  • Scatter the serrano peppers and green onions over the nachos. Finish with the furikake and serve immediately while the stuffed wontons are still hot and crisp.
    Crab rangoon nachos finished on the platter with sliced red and green chilies and scallions scattered over the drizzle.

Notes

  • Maintain the oil near 350°F and let it return to temperature between batches. Cooler oil makes the wontons greasy.
  • Make sure to firmly seal the wontons so they don't open while frying.
  • Store leftover stuffed wontons separately from the sauces and toppings if possible. Refrigerate the wontons in an airtight container for up to 3 days.
  • Reheat the wontons in a 375°F oven or air fryer until hot and crisp. Avoid microwaving because the wrappers will become soft and chewy.
  • Store the sesame dressing separately in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1serving | Calories: 332kcal | Carbohydrates: 10g | Protein: 6g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 77mg | Sodium: 586mg | Potassium: 91mg | Fiber: 1g | Sugar: 4g | Vitamin A: 602IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 0.4mg