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Giant Crab Rangoon Nachos

Giant Crab Rangoon Nachos

These giant crab rangoon nachos turn creamy crab rangoon filling into a crispy, shareable seafood appetizer. Golden fried wontons are filled with seasoned imitation crab and cream cheese, then topped with Kewpie mayonnaise, eel sauce, furikake, green onions, and optional sweet chili sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 persons
Course: Appetizer
Cuisine: American, Asian-Inspired, Fusion
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz imitation crab
  • 8 oz cream cheese, plain or chive and onion flavored
  • 1 tsp garlic powder
  • 1 tsp light soy sauce
  • 1 tsp Worcestershire sauce
  • 1/2 tsp white pepper
  • 1 tsp sesame oil
  • 1/4 cup green onions, chopped
  • 2 cups oil, for frying
  • 1 package wonton wrappers, 50 count
  • Kewpie mayonnaise, for serving
  • Eel sauce, for serving
  • Furikake seasoning, for serving
  • Extra green onions, for serving
  • Sweet chili sauce, optional

Equipment

  • large mixing bowl For making the crab filling
  • Deep skillet or heavy pan For frying the crab rangoons
  • Cooling rack or paper towel-lined plate For draining the fried wontons
  • Tongs or slotted spoon For turning and removing the crab rangoons
  • Large serving platter For assembling the nachos

Method
 

  1. Combine the imitation crab, cream cheese, garlic powder, soy sauce, Worcestershire sauce, white pepper, sesame oil, and 1/4 cup green onions. Mix until the crab filling is creamy and evenly combined.
  2. Place about 1 tablespoon of the crab mixture in the center of one wonton wrapper. Lightly wet all four edges with water, then place another wonton wrapper directly on top.
  3. Press the edges firmly together to seal the crab filling inside. Repeat with the remaining wrappers and filling.
  4. Heat the oil in a pan. Fry the crab rangoons for 1 to 2 minutes per side until crisp and golden brown.
  5. Transfer the crispy crab rangoons to a cooling rack or a plate lined with paper towels to remove excess oil.
  6. Arrange the crab rangoons on a large serving platter. Drizzle generously with Kewpie mayonnaise and eel sauce.
  7. Finish the crab rangoon nachos with furikake seasoning and extra green onions. Add sweet chili sauce if desired and serve warm.

Notes

Mix the crab filling until creamy and evenly combined before filling the wontons.
Use about 1 tablespoon of filling per wonton so the edges can seal properly.
Wet all four edges lightly with water before adding the top wrapper.
Press the edges firmly to prevent the filling from leaking during frying.
Fry until crisp and golden, then drain well to remove excess oil.
Assemble the platter just before serving so the crab rangoons stay crunchy.
Add Kewpie mayonnaise, eel sauce, furikake, green onions, and optional sweet chili sauce to taste.