If you love crab rangoon, you’re going to be obsessed with these crab rangoon nachos. Crispy wonton chips are topped with a creamy, savory crab rangoon-inspired filling, sweet chili sauce, and fresh scallions for the perfect combination of crunchy, creamy, sweet, and savory.
My version has a fun twist: instead of crab, I use king oyster mushrooms seasoned with Old Bay and wakame to create that same savory, seafood-inspired flavor. The mushrooms are marinated, sautéed until lightly golden, then folded into a rich cream cheese filling before being spooned over crisp wonton chips.
These crab rangoon nachos are an easy, crowd-pleasing appetizer for game day, parties, movie nights, or anytime you’re craving something a little more fun than your usual chips and dip. And, if you’re looking for more delicious appetizers, check out my Hot Honey Mozzarella Sticks, Cheesy Korean Potato Pancakes, and Air Fryer Buffalo Tofu Nuggets!
Quick Look: Crab Rangoon Nachos
✅ Recipe Name: Crab Rangoon Nachos
🕒 Ready In: About 30 minutes
👪 Serves: 4–6
🥣 Main Ingredients: wonton wrappers, cream cheese, king oyster mushrooms, Old Bay, wakame, sweet chili sauce, and scallions
👌 Difficulty: Easy. The king oyster mushrooms are shredded with a fork, marinated, and sautéed before being folded into the creamy filling and spooned over crispy wonton chips.
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Key Ingredients and Why They Matter
- King oyster mushrooms: I use shredded king oyster mushrooms in place of crab for this recipe. Their firm, meaty texture works especially well here because they can be pulled apart with a fork into thin, crab-like strands. Once seasoned with Old Bay and wakame, they take on a savory, seafood-inspired flavor that works beautifully with the creamy filling. If you prefer, you can absolutely use imitation crab instead.
- Cream cheese: This is the base of the crab rangoon-style filling and gives the nachos that rich, creamy texture you expect from classic crab rangoon.
- Wonton wrappers: These are cut and crisped up to make the crunchy “chips” for the nachos. They’re light, crisp, and the perfect base for the creamy topping.
- Old Bay: Adds that signature savory, slightly spiced seafood-style flavor to the mushrooms.
- Wakame: A little wakame adds a subtle briny, ocean-like flavor that helps make the mushroom filling taste more seafood-inspired.
- Sweet chili sauce: Adds sweetness, tang, and a little heat on top of the finished nachos.
- Scallions: Add freshness and a mild onion flavor that cuts through the richness of the filling.
The full written crab rangoon nachos recipe with measurements is below on the recipe card.
How to Make Crab Rangoon Nachos
- Prepare the mushrooms: Use a fork to shred the king oyster mushrooms into thin, crab-like pieces.
- Season and marinate: Toss the shredded mushrooms with Old Bay, wakame, and hot water. Let them marinate for about 15 minutes, then pat them dry.
- Sauté the mushrooms: Heat 2 teaspoons olive oil in a skillet and sauté the mushrooms until lightly golden and any excess moisture has cooked off.
- Make the filling: Mix the cream cheese with soy sauce, garlic powder, rice vinegar, and white pepper until smooth. Fold in the sautéed mushrooms.
- Fill and seal the wontons: Add the filling to the center of a wonton wrapper, lightly wet the edges, top with a second wonton wrapper, and press firmly around the edges to seal.
- Assemble and serve: Arrange the crispy wonton chips on a platter, spoon the creamy mushroom filling over the top, then finish with sweet chili sauce and sliced scallions. Optional, for dipping: mix kewpie mayo with sweet chili sauce for a delicious bang bang sauce!
My Expert Recipe Tips
Shred the mushrooms finely: Use a fork to pull the king oyster mushrooms into thin strands instead of chopping them into chunks. This gives them a texture that feels much closer to crab and helps them blend evenly into the cream cheese filling.
Pat the mushrooms dry before sautéing: After the mushrooms marinate, blot away as much excess moisture as possible. This helps them brown instead of steam and keeps the crab rangoon filling from becoming watery.
Add the filling right before serving: For the crispiest crab rangoon nachos, assemble them just before you’re ready to eat. The creamy filling and sweet chili sauce will soften the wonton chips if they sit too long.
Crab Rangoon Nachos Recipe FAQs
Yes! If you want a more traditional crab rangoon flavor, you can swap the king oyster mushrooms for imitation crab. Just chop or shred it into small pieces and fold it directly into the cream cheese mixture.
Absolutely. Lump crab meat or claw meat both work well. Make sure to drain it thoroughly before adding it to the filling so the mixture does not become watery.
Yes. Wonton wrappers crisp up well in the oven or air fryer, making them an easy base for crab rangoon nachos without deep frying.
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Crab Rangoon Nachos (with king oyster mushrooms)
Ingredients
Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon rice vinegar
- 1/2 teaspoon white pepper
King Oyster Mushrooms
- 6 ounces king oyster mushrooms
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon wakame
- 1 tablespoon hot water
- 2 teaspoons olive oil
Wonton Chips & Toppings
- 28 wonton wrappers
- Sweet chili sauce, for serving
- Scallions, thinly sliced, for serving
Instructions
- Shred the mushrooms. Use a fork to shred the king oyster mushrooms lengthwise into thin, crab-like strands.
- Marinate and cook the mushrooms. Toss the shredded mushrooms with Old Bay, wakame, and hot water. Let marinate for 15 minutes, then pat dry. Heat the olive oil in a skillet over medium heat and sauté the mushrooms until lightly golden. Let cool slightly.
- Make the filling. In a bowl, mix the cream cheese, soy sauce, garlic powder, rice vinegar, and white pepper until smooth. Fold in the sautéed mushrooms.
- Fill the wontons. Lay out 14 wonton wrappers and add a spoonful of filling to the center of each one, leaving a border around the edges.
- Seal the wontons. Lightly wet the edges of each filled wonton wrapper with water. Place a second wonton wrapper on top and press firmly around the edges to seal, making sure to push out any excess air.
- Fry and serve. Heat oil in a deep skillet or pot and fry the stuffed wontons in batches until golden brown and crisp on both sides. Transfer to a paper towel-lined plate, then arrange on a serving platter and finish with sweet chili sauce and sliced scallions.
- Optional, for dipping. Mix some kewpie mayo with sweet chili sauce for a delicious bang bang sauce!
Video
Notes
- Using imitation crab: Substitute the king oyster mushrooms with shredded or finely chopped imitation crab for a more traditional crab rangoon flavor. You can skip the mushroom marinade and sautéing steps.
- Pat the mushrooms dry: Removing excess moisture after marinating helps the mushrooms brown and prevents the cream cheese filling from becoming watery.
- Serve immediately: Assemble the crab rangoon nachos right before serving so the wonton chips stay crispy.
- Make ahead: The filling can be prepared in advance and refrigerated separately. Keep the wonton chips in an airtight container at room temperature and assemble just before serving.
- Storage: Store leftover filling in an airtight container in the refrigerator. Keep any leftover wonton chips separate so they do not become soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
