Mango Habanero Crab Rangoon Nachos

Steps

1. 1

   In a bowl, combine the cream cheese, drained crab meat, minced garlic, soy sauce, sugar, sesame oil, minced habanero, lime zest, sliced green onions, ponzu (if using), salt, and pepper.

2. 2

   Mix the filling ingredients thoroughly until smooth. If the mixture feels too soft, add 1–2 tsp of cornstarch to help bind it.

3. 3

   Chill the filling in the refrigerator for 20–30 minutes to firm up.

   Start 30-minute timer
4. 4

   Lay out a wonton wrapper and place about 1.5 tsp of the chilled filling in the center. Lightly wet the edges of the wrapper with water and seal tightly, ensuring no air is trapped inside.

5. 5

   Heat avocado oil in a deep pan or fryer to 350°F (180 °C) / 175°C (350 °F).

6. 6

   Fry the rangoons in batches for 2–3 minutes until they are deeply golden brown and crispy. Drain the finished rangoons on paper towels or a wire rack.

   Start 3-minute timer
7. 7

   To make the mango habanero mayo, place the mayonnaise, garlic clove, ripe mango, habanero, lime juice, salt, and honey in a blender.

8. 8

   Blend until the mixture is smooth and creamy. Taste and adjust with more lime juice or mango if desired.

9. 9

   Pile the crispy rangoons onto a large platter like nachos.

10. 10

    Drizzle the mango habanero mayo generously over the rangoons and top with diced fresh mango, fresh cilantro, and sliced chili.