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Loaded Crab Rangoon Nachos

Loaded Crab Rangoon Nachos

Crispy wonton chips loaded with a creamy crab and cream cheese filling, melted Monterey Jack and mozzarella, sweet chili sauce, spicy mayo, and fresh toppings for an Asian-inspired twist on classic nachos.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 41
Ingredients Method Notes

Ingredients
  

  • For the Crispy Wonton Chips:
  • 24 square wonton wrappers
  • 1 tablespoon neutral cooking oil
  • 1/4 teaspoon salt
  • For the Creamy Crab Filling:
  • 8 ounces cream cheese softened
  • 6 ounces lump crab meat or imitation crab finely chopped
  • 2 green onions thinly sliced
  • 1 garlic clove finely minced
  • 1 tablespoon mayonnaise
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • For the Cheese Layer:
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded mozzarella cheese
  • For the Loaded Toppings:
  • 1/3 cup sweet chili sauce
  • 2 tablespoons spicy mayonnaise
  • 1 jalapeño thinly sliced, optional
  • 2 tablespoons sliced green onions
  • 1 teaspoon sesame seeds
  • 1 tablespoon chopped fresh cilantro optional

Method
 

  1. Preheat oven to 400°F. Cut wonton wrappers diagonally into triangles and arrange in a single layer on a parchment-lined baking sheet. Brush with oil and sprinkle with salt.
  2. Bake for 5 to 7 minutes, flip, and bake another 2 to 4 minutes until crisp and golden. Cool slightly.
  3. In a medium bowl, mix cream cheese with crab, green onions, garlic, mayonnaise, soy sauce, rice vinegar, sesame oil, white pepper, and garlic powder until evenly combined.
  4. Reduce oven to 375°F. Layer half the wonton chips on a baking sheet, top with half the crab mixture and half the shredded cheese. Repeat with remaining chips, crab mixture, and cheese.
  5. Bake for 8 to 10 minutes until cheese is melted and filling is hot. Broil 1 minute for extra browning, if desired.
  6. Remove from oven and drizzle with sweet chili sauce and spicy mayo. Top with green onions, jalapeño, sesame seeds, and cilantro. Serve immediately.

Notes

  • Bake wonton chips until noticeably golden and crunchy to prevent soggy nachos.
  • Drain crab meat thoroughly before mixing to avoid excess moisture.
  • Add sweet chili sauce and spicy mayo right before serving, not before baking.
  • Two thinner layers work better than one thick layer for even flavor distribution.
  • Best served immediately; leftovers keep refrigerated for up to 2 days.