Crab Rangoon Nachos

Ingredients

• 1 paquete wonton wrappers (approximately 40-50 pieces)
• 1 paquete surimi (imitation crab) (finely chopped)
• 0.75 paquete cream cheese (softened; approximately 170g)
• 0.75 cup shredded cheese (Mexican blend or white cheddar)
• 0.25 cup green onions (chopped)
• 1 tsp garlic powder
• 1 tsp onion powder
• salt and black pepper (to taste)
• water (for sealing)
• avocado oil (or oil of your choice for frying)
• 1 cup Kewpie mayo (or your favorite mayonnaise)
• 1 tbsp gochujang (heaping)
• 1 tsp sriracha
• honey (to taste)
• red jalapeño peppers (sliced for garnish)
• additional green onions (for garnish)

Steps

1. 1

   Pour enough oil into a large skillet to coat the bottom and heat over medium-high heat.

2. 2

   In a medium bowl, combine the chopped surimi, softened cream cheese, shredded cheese, quarter cup of green onions, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.

3. 3

   Prepare the wontons: place one wonton wrapper on a clean surface. Lightly brush the edges with water. Place a small amount of the filling in the center and cover with a second wrapper. Press the edges firmly to seal, ensuring no air is trapped inside.

4. 4

   Fry the rangoons in batches to avoid overcrowding the pan. Cook until crispy and golden brown on both sides.

5. 5

   Transfer the fried rangoons to a plate lined with paper towels to drain excess grease.

6. 6

   For the sauce: in a small bowl, whisk together the mayo, gochujang, sriracha, and a drizzle of honey until smooth and creamy.

7. 7

   To serve, arrange the crispy rangoons on a large platter nacho-style. Garnish generously with the honey gochujang sauce, red jalapeño slices, and chopped green onions.

Notes

You can adjust the spiciness of the sauce by adding more sriracha or gochujang. Ensure the cream cheese is well-softened before mixing to avoid lumps in the filling.

Nutrition per serving

• snack
• appetizer
• fusion
• seafood
• party
• fried
• spicy