Description
Crab Rangoon Nachos is a delightful fusion appetizer that brings together the flavors of crab rangoon with the crispy satisfaction of nachos. Creamy crab mixture on a bed of crispy chips, topped with gooey cheese and a hint of sweet chili sauce – perfect for any gathering.
Ingredients
Scale
Creamy Crab Mixture:
- 8 ounces lump crab meat
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 2 green onions, finely sliced
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
Assembly:
- 1 bag wonton chips or tortilla chips
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons sweet chili sauce
- 1 tablespoon sesame seeds
- Fresh cilantro for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Mix the creamy crab mixture: In a medium bowl, combine cream cheese, sour cream, mayonnaise, soy sauce, Worcestershire sauce, garlic, ginger, and half the green onions until smooth. Gently fold in the crab meat.
- Assemble the nachos: Spread wonton or tortilla chips on a large oven-safe platter. Top with dollops of the crab mixture. Sprinkle mozzarella and cheddar cheeses over the chips.
- Bake: Bake for 10-12 minutes, or until cheese is melted and bubbly.
- Finish and serve: Drizzle sweet chili sauce over the nachos. Garnish with sesame seeds, remaining green onions, and cilantro. Serve hot.
Notes
- For crispier chips, lightly spray with oil and bake before assembling.
- Imitation crab can be used as a budget-friendly alternative.
- Serve with extra sweet chili sauce or soy sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: About 1 ½ cups
- Calories: 420
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 85 mg
