Crab Rangoon Nachos

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Prep: 10 minutes
Cook: 5 minutes
Yield: 2 servings

Crab Wontons made with Big T Crab Dip and drizzled with sweet chili sauce and kewpie mayo
Big T Crab Dip with ingredients to make wontons
Homemade Crab Dip wontons made with wrappers

We were recently inspired by the viral Crab Rangoon Nachos videos on Instagram! And it got us to thinking, could we do this with our crab dip? Since Big T Crab Dip is already made with wild-caught blue crab meat, cream cheese and garlic, all we needed to add was a little soy sauce, ginger and sweet chili sauce to balance the flavors.

The result? Crispy, savory and slightly spicy-sweet Crab Rangoon Nachos that come together in less than 15 minutes and have even more flavor than your local takeout spot. DO try this at home!

Crab Rangoon Nachos

Ingredients

  • 8 ounces Big T Crab Dip

  • 1 tablespoon soy sauce, plus extra for serving

  • 2 tablespoons sweet chili sauce, plus extra for serving

  • 1/4 teaspoon dried ginger

  • 3 green onions, sliced thinly

  • 1/4 cup cilantro leaves, chopped

  • 30 wonton wrappers

  • Peanut oil, for frying

  • Kewpie Mayonnaise

Steps

  1. Place the Crab Dip, soy sauce, sweet chili sauce, ginger, green onions and cilantro in a bowl and stir to combine.

  2. Place a dollop of the mixture in the center of a wonton wrapper.

  3. Add a small amount of water on the edges then top with another wonton wrapper, crimping the edges to seal the rangoon.

  4. Add a half-inch of peanut oil to a pan. Heat to 375 degrees.

  5. Add the rangoons to the oil, working in batches, and fry until golden brown on each side.

  6. Arrange the fried rangoons on a baking sheet. Drizzle with sweet chili sauce and mayonnaise.

  7. Garnish with cilantro and green onion and serve with soy sauce on the side.