Jumbo Crab Rangoon Nachos
There’s something about a crispy, golden bite that just hits different… especially when it’s packed with rich, creamy crab filling and layered like nachos. These Jumbo Crab Rangoon Nachos take everything you love about classic takeout rangoon and flip it into a bold, sharable moment. Think delicate crunch giving way to melty cheeses, sweet crab, and just enough garlic and onion to keep you coming back for more. Then it all gets drizzled in that irresistible yum yum sauce, a little Kewpie mayo, and a touch of oyster sauce for that savory finish.
It’s indulgent, crispy, a little messy in the best way… and exactly the kind of bite you savor.
Why You’re Going to Love This Recipe
- Crispy, golden shells with a rich, creamy crab center
- Perfect mashup of crab rangoon and loaded nachos
- Great for entertaining or game day spreads
- Two size options for different vibes
- That homemade yum yum sauce takes it over the top
- Restaurant-quality flavor made right at home
Ingredients
For the Nachos
- Egg roll wrappers (for jumbo nachos) or wonton wrappers (for smaller nachos)
- Canola oil, for frying
Jumbo Lump Crab Filling
- Cream cheese, softened
- Mozzarella cheese, shredded
- Crab claw meat
- Jumbo lump crab meat
- Shallots, minced
- Chives, chopped
- Parsley, chopped
- Garlic
- Soy sauce
- Onion powder
- Black pepper
- Salt
Yum Yum Sauce
- Mayo
- Ketchup
- White sugar
- Rice vinegar
- Butter, melted
- Garlic powder
- Onion powder
- Paprika
- Salt
Egg Wash
- Egg
- Water
Garnish
- Green onions, chopped
- Kewpie mayo
- Oyster sauce
Instructions
Make the Yum Yum Sauce
In a bowl, mix together all yum yum sauce ingredients until smooth and fully combined. Place in the fridge to chill while you prepare everything else.
Prepare the Egg Wash
Whisk together the egg and water. Set aside.
Make the Crab Filling
In a bowl, combine all ingredients for the filling except the jumbo lump crab. Mix until smooth and fully combined. Gently fold in the lump crab at the end to keep those big, beautiful pieces intact.
Assemble the Nachos
For Jumbo Nachos
Add a generous scoop of crab filling to the center of an egg roll wrapper and spread it evenly, leaving space around the edges. Brush edges with egg wash, place another wrapper on top, and press to seal.
For Smaller Nachos
Pipe or spoon a smaller portion of filling onto the center of a wonton wrapper. Brush edges with egg wash, top with another wrapper, and seal tightly.
Fry to Perfection
Heat canola oil to 350°F. Fry in batches until golden brown and crispy. Larger nachos will take a few extra minutes, while smaller ones cook quickly. Remove and drain on paper towels.
Finish and Serve
Pile them up while hot and drizzle generously with yum yum sauce, Kewpie mayo, and a touch of oyster sauce. Finish with a sprinkle of green onions.
Serve immediately and enjoy every crispy, creamy bite.
Storage and Reheating
Storage
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheating
Reheat in the oven or air fryer until crispy again. Avoid microwaving if possible to keep that crunch intact.
Jumbo Crab Rangoon Nachos
Ingredients
- Canola oil for frying
- 8 egg roll wrappers if making giant nachos
- 15-18 wonton wrappers if making normal-sized nachos
Jumbo Lump Crab Filling
- 8 oz cream cheese softened
- 1 cup mozzarella cheese shredded
- 4 oz crab claw meat
- 4 oz jumbo lump crab meat
- 2 tbsp shallots minced
- 2 tbsp chives chopped
- 1 tbsp parsley chopped
- 1 tsp garlic minced or paste
- 1 tsp soy sauce
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp salt
Yum Yum Sauce
- 1 cup mayo
- 2 tbsp ketchup
- 1 tbsp white sugar
- 1 tbsp rice vinegar
- 1 tbsp butter melted
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- 1/4 tsp salt
Egg Wash
- 1 large egg
- 1 tbsp water
Garnish
- Green onions chopped
- Kewpie payo
- Oyster sauce
Instructions
Yum Yum Sauce
- In a bowl, mix together all ingredients listed under “Yum Yum Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.
Egg Wash
- Whisk together all ingredients listed under “Egg Wash” and set aside.
Jumbo Crab Filling
- In a bowl, add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT the lump crab meat, and mix thoroughly. Once combined, gently fold in the lump crab meat.
Assemble
- Giant Nachos: Add about 1/4 cup of the jumbo crab filling to the center of an egg roll wrapper and spread to an even layer, leaving space around the edges. Brush the edges with egg wash. Top with another egg roll wrapper and press around the edges to seal. Repeat until all the filling is used. Should make about 4 giant egg roll nachos.
- Normal Sized Nachos: Add the jumbo crab filling to a piping bag and pipe about a tablespoon of the filling to the center of a wonton wrapper. Brush the edges with egg wash. Top with another wonton wrapper and press around the edges to seal. Repeat until all the filling is used. Should make about 15-18 wonton nachos.
- Heat a pot of canola oil to 350°F.
- Working in batches, fry the nachos until they are golden brown and crispy. For the giant nachos using the egg roll wrapper, this can take 3-5 minutes, and for the normal-sized nachos made with the wonton wrappers, anywhere from 2-3 minutes.
- Once cooked and ready to serve, top with yum yum sauce, Kewpie mayo, oyster sauce, and green onion.
- Serve immediately and enjoy!
