Fried and crispy wonton wrappers are coated in cream cheese sauce with crab, homemade sweet and sour sauce, black sesame seeds, and green onions.
This makes the ULTIMATE appetizer! Crab Rangoon, crab puffs, crab pillows, crab cheese wontons, or cheese wontons. Any name you call them, they are delicious. Now of course I love these wrapped as bite sized puffs of joy however I have been dreaming of making them into nachos for a while. So here we are! Â
The cream cheese sauce is decadent and simple to make. The imitation crab is mixed right in the sauce. Now what really makes this is the homemade sweet and sour sauce. It is so flavorful and better than any restaurant! It is worth taking the time to make it, so do not skip this part. The wontons are fried and tossed with salt. I like to use sriracha salt. I buy mine from OSMO salt. You can find them online.Â
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These nachos have quickly become a favorite in my home. My husband says they are illegal, and he is calling the cops ha-ha! That means he really loves them. Â
Okay, let’s get started!Â
Crab Rangoon Nachos
Ingredients
- 1/2 14 oz package of wonton wrappers, cut into 4 pieces (triangles) Half of the package.
- 4 oz imitation crab meat, chopped
- 8 oz cream cheese
- 1 cup heavy whipping cream
- 1 1/2 tsp garlic powder
- 2 tsp soy sauce
- 1 cup pinneapple juice
- 2 1/2 tbsp. ketchup
- 3 1/2 tbsp. brown sugar
- 2 tsp vegetable oil Plus lots more more frying
- 1/3 cup white vinegar
- 1 tsp cornstarch
- salt and pepper
- sriracha salt for the wontons sea salt will work too
- 1 tbsp. black sesame seeds
- 2 green onions. sliced thin
Instructions
Sweet and Sour Sauce
- Start by combining pinneapple juice, brown sugar, ketchup, vinegar, 1/2 tsp salt, and 1/2 tsp pepper in a small saucepan. Whisk on high heat until it begins to boil. After it has begun to boil reduce heat to medium. Continue to stir for about 10-15 minutes. The sauce will be ready when it coats the back of a spoon. Like gravy. Set aside.
Wontons
- In a large saucepan or Dutch oven heat vegetable oil deep enough to float the wontons. About 3 inches deep. I usually set the temperature to medium heat.
- Cut one half stack of the wontons (If the package comes with 2 stacks of wontons) into fourths. SEE PHOTO
- When the oil is ready, fry in batches. Make sure the wontons are seperated. They can stick together. Add as many that will fit into the pan and keep a close watch. They will begin to brown quickly. Flip once they are light brown so the other side can also brown. Remove and place on a baking rack or a plate lined with paper towels. Season with sririacha salt or sea salt. Continue with the rest of the wontons. Set aside and move to the cheese sauce.
Cheese Sauce
- In a small saucepan over med heat, add the cream cheese. When it is starting to melt pour in 1 cup heavy whipping cream. Mix constantly until the cheese is fully melted and the sauce starts to thicken. Reduce to med low after it has begun to thicken. Next we will add the soy sauce, garlic powder, and crab. Mix well. It should be nice and creamy. Now lets make the nachos!
Assembly
- Pour the wontons onto a serving plate. I like to line with parchment paper for an easy clean up.
- Now pour the cream cheese mixture and try to dispurse it evenly. Next goes the sweet and sour sauce.
- Finish with the sesame seeds and green onions.
- ENJOY!
