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.
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!