Crab Rangoon Nachos – An easy twist on a beloved appetizer!
Crab Rangoon Nachos are a creative fusion of crispy baked wonton chips topped with creamy crab filling, melted cheese, turkey bacon, and chicken ham. This dish is perfect as an appetizer, snack, or main course. Its combination of textures—crispy, creamy, and savory—makes it a crowd favorite.
- Prep Time: 20
- Cook Time: 17
- Total Time: 37 minutes
- Yield: 4 1x
Ingredients
Scale
- Wonton wrappers, baked until crisp
- 8 oz cream cheese, softened
- 1 cup crab meat, chopped (or imitation crab)
- 2 green onions, finely chopped
- ½ tsp garlic powder
- 1 tsp soy sauce
- 1 cup shredded cheese (cheddar or preferred blend)
- 4 slices turkey bacon, cooked and crumbled
- ½ cup chicken ham, diced
- ¼ cup sweet chili sauce (or alternative dipping sauce)
- Optional: diced tomatoes, jalapeños, cilantro
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Arrange wonton wrappers in a single layer, lightly brush or spray with oil, and bake 8–10 minutes until golden brown. Cool slightly.
- In a bowl, mix cream cheese, crab meat, green onions, garlic powder, and soy sauce until well combined. Taste and adjust seasoning.
- Arrange baked wonton chips on an oven-safe platter. Dollop crab mixture evenly across chips.
- Sprinkle shredded cheese over crab-topped chips. Add crumbled turkey bacon and diced chicken ham. Include optional toppings if desired.
- Bake assembled nachos for 5–7 minutes until cheese melts and crab mixture is warmed.
- Warm sweet chili sauce in a small saucepan, then drizzle over nachos before serving.
- Serve immediately while crispy.
Notes
Prepare the crab mixture and bake chips ahead of time to save cooking time.
Use different cheeses or vegetables to customize the flavor.
For extra crunch, season wonton chips with garlic powder or paprika before baking.