Crab Rangoon Nachos - Easy Perfect Party Food

If you’ve ever ordered Crab Rangoon at a restaurant and thought, “Man, I wish I could just eat a whole plate of these without the deep-fryer guilt trip,” you’re about to be very happy. Enter: Crab Rangoon Nachos—crispy wonton chips stacked high with creamy cheese sauce, tender crab, and drizzles of chili oil and sweet chili sauce. It’s the ultimate mash-up of nachos and that beloved appetizer. Honestly, once you start crunching into these, good luck stopping.

Think of it as the cooler, party-ready cousin of the classic Sweet Crab Rangoon Recipe. Instead of stuffing and sealing dozens of wontons (which, IMO, gets old fast), you get all the bold flavors in a way that’s easier to share. It’s like leveling up your game night snacks or shocking your friends with one of the most creative seafood dishes they’ve ever seen.

Here’s the kicker: you can prep most of it ahead of time. Wonton recipes are all about crispiness, so while the chips taste best fresh, you can make a big batch and keep them crunchy in an airtight container for up to a week. The cream cheese base? Whip it up and stash it in the fridge for 5 days. Even the sauces have staying power—your Crab Rangoon sauce sweet chili lasts about a week, and the garlic chili oil can hang out in your pantry for a month. Not bad, right?

And if you’re already a fan of things like Crab Meat Rangoon Recipe, Easy Crab Rangoon Eggrolls, or even a Hot & Cheesy Crab Rangoon Dip Recipe, this nacho twist will hit all the same cravings—just without the deep-fryer splatter. Basically, it’s a shortcut way to wow a crowd, whether you’re making apps for game day, movie night, or just because you “accidentally” bought too much crab.

So, are these technically nachos? Sure. But they’re also the most fun you’ll ever have turning crab recipes into shareable bites.

Crab Rangoon Nachos - Easy Perfect Party Food

Golden, crunchy wonton chips loaded with velvety cream cheese sauce, tender crab, a drizzle of sweet chili, and a kick of garlic chili oil.

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Servings: 6

Author: Aleda

Course: Appetizer

Ingredients

For the Wonton Chips

• 30 wonton wrappers, cut into triangles
• ½ teaspoon kosher salt
• ½ teaspoon black sesame seeds (optional)

For the Creamy Sauce

• 4 oz cream cheese, softened
• ¼ cup (59.5 g) heavy cream
• ½ teaspoon soy sauce
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon sesame oil
• ¼ teaspoon sugar
• ¼ teaspoon garlic powder

For Toppings

• 1 ½ cups imitation crab, chopped
• 3–4 tablespoons sweet chili sauce
• 3–4 tablespoons garlic chili oil
• Green onions, sliced (for garnish)
• Sesame seeds, for garnish

Directions

Wonton Chips

1. Set oven to 400°F. Line a baking pan (or two, if needed) with parchment and lightly coat with cooking spray.
2. Lay the wonton pieces flat on the pan. Mist with spray, then sprinkle on salt and sesame seeds if you like.
3. Bake for 6–8 minutes, until the wrappers turn golden and crisp. Transfer to a platter.

Creamy Sauce

1. In a bowl, mix cream cheese, heavy cream, soy sauce, Worcestershire, sesame oil, sugar, and garlic powder. Stir until smooth and silky.

Build the Nachos

1. Spoon the cheese sauce generously over the chips.
2. Scatter chopped crab on top.
3. Drizzle with sweet chili sauce and garlic chili oil.
4. Finish with a sprinkle of green onions and sesame seeds. Serve right away and dig in!

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