Crab Rangoon Nachos (with king oyster mushrooms)
These crab rangoon nachos are made with crispy wonton chips topped with a rich cream cheese filling, savory shredded king oyster mushrooms, sweet chili sauce, and fresh scallions. Old Bay and wakame give the mushrooms a subtle seafood-inspired flavor, but you can easily substitute imitation crab for a more traditional version.
Servings: 4
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
Calories: 391kcal | Carbohydrates: 37g | Protein: 11g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 744mg | Potassium: 319mg | Fiber: 2g | Sugar: 3g | Vitamin A: 805IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 3mg
