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Crab Rangoon Nachos

Crab Rangoon Nachos Recipe

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 6 oz canned lump crab meat, drained
  • 2 green onions, thinly sliced, plus more for topping
  • 1 clove garlic, minced
  • 1 tsp soy sauce
  • ½ tsp Worcestershire sauce
  • 12 square wonton wrappers, each cut diagonally into 2 triangles
  • Cooking spray or vegetable oil for misting
  • 1 cup shredded mozzarella cheese
  • 2 tbsp sweet chili sauce

Method
 

  1. Preheat oven to 375°F (190°C). Mix cream cheese, crab, 2 sliced green onions, garlic, soy sauce, and Worcestershire until well combined.
  2. Arrange wonton triangles on a baking sheet in a single layer, mist lightly with oil, and bake 6 to 8 minutes until golden and crisp.
  3. Layer half the chips on the sheet, top with half the crab mixture and half the mozzarella. Repeat with remaining chips, crab, and cheese.
  4. Bake 8 to 10 minutes until cheese is bubbly and beginning to brown. Broil for 30 seconds if you want darker edges.
  5. Remove from oven, drizzle with sweet chili sauce, scatter remaining green onions on top, and serve immediately.

Notes

These nachos are at their best hot from the oven. If you need to prep ahead, make the filling a day early and bake the chips just before assembling and baking everything together.