Crab Rangoon Nachos are a quick appetizer loaded with crispy wonton chips, creamy crab filling, melted cheese, and sweet chili. This recipe is perfect for a shareable appetizer, game day snacks, and fun food ideas when you want something bold, creamy, crunchy, and packed with takeout-inspired flavor.
Ingredients
24 wonton wrappers
8 ounces cream cheese, softened
1 cup imitation crab meat, chopped
1 1/2 cups shredded mozzarella cheese
2 green onions, sliced
2 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
2 tablespoons sour cream
1/4 cup sweet chili sauce
1 tablespoon sesame seeds
1 jalapeño, thinly sliced optional
Cooking spray
Instructions
1. Preheat the oven to 375°F and line a large baking sheet or oven-safe tray with parchment paper.
2. Cut the wonton wrappers into triangles, arrange them in a single layer, lightly coat them with cooking spray, and bake for 6 to 8 minutes until crisp and lightly golden.
3. In a medium bowl, mix the softened cream cheese, chopped crab meat, green onions, garlic, soy sauce, Worcestershire sauce, and sour cream until smooth and well combined.
4. Spread half of the baked wonton chips on the prepared tray, then dollop half of the crab mixture over the top.
5. Sprinkle half of the mozzarella over the first layer, then add the remaining wonton chips, the rest of the crab mixture, and the rest of the mozzarella.
6. Bake for 8 to 10 minutes until the cheese is melted and the topping is hot.
7. Remove from the oven and drizzle with sweet chili sauce.
8. Finish with sesame seeds and jalapeño slices if using, then serve immediately while warm and crisp.
Notes
Do not overload the wonton chips with too much filling in one spot, or the center can soften before the platter reaches the table.
