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Sheet Pan Crab Rangoon Wonton Nachos

These Sheet Pan Crab Rangoon Wonton Nachos combine crispy garlic-seasoned wonton chips with a creamy crab and cheese filling inspired by classic crab rangoon.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer
Ingredients Equipment Method

Ingredients
  

Wonton Chips
  • 1 package (12 oz) square wonton wrappers cut diagonally into triangles
  • 2-3 tbsp neutral oil like avocado or vegetable oil
  • ½ tsp garlic salt
Crab Cream Sauce
  • 8 oz cream cheese softened to room temperature
  • ½ cup sour cream or Mexican creme
  • 8 oz lump crab meat or high quality imitation crab (flake style), roughly chopped
  • 3 green onions thinly sliced
  • 1 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • ½ tsp garlic powder
  • 1 cup shredded Mozzarella or Monterey Jack cheese
Toppings
  • ¼ cup sweet chili sauce
  • green parts of sliced green onions

Equipment

  • large baking sheet or sheet pan
  • Parchment paper
  • Mixing bowls
  • hand mixer or spoon/spatula
  • Knife & cutting board
  • Measuring cups & spoons
  • pastry brush or oil spray bottle

Method
 

  1. Preheat oven to 400°F (200°C). Arrange the cut wonton triangles in a single layer on two large baking sheets.
    Brush or spray lightly with oil and dust with garlic salt.
    Bake for 6–8 minutes until golden brown and crisp, turning halfway through.
  2. In a medium mixing bowl, beat the softened cream cheese and sour cream together until smooth.
    Stir in the Worcestershire sauce, soy sauce, garlic powder, and the white/light green parts of the sliced scallions.
    Gently fold in the chopped crab meat and half of the shredded cheese.
  3. On a parchment-lined sheet pan, arrange half of your crispy wonton chips in an overlapping layer.
    Dollop half of the crab mixture over the chips.
    Add the remaining chips, followed by the rest of the crab mixture.
    Scatter the remaining shredded cheese over the very top.
  4. Place the assembled sheet pan back into the oven at 400°F (200°C) for 5–7 minutes, or until the crab mixture is heated through and the shredded cheese on top is completely melted and bubbly.
  5. Remove from the oven and immediately garnish.
    Zigzag the sweet chili sauce across the nachos using a squeeze bottle or a spoon.
    Scatter the bright green scallion tops evenly over everything.
    Serve immediately while hot and bubbly.