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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crab Rangoon Nachos Recipe

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This recipe for Crab Rangoon Nachos is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Vegetable oil for deep-frying
25 wonton wrappers cut in half diagonally into triangles
Kosher salt to taste
2 T salted butter
1 1/4 c half and half
1 8 oz pkg cream cheese, cubed
2 tsp hot sauce or to taste
2 6 oz cans crab meat, drained
2 c grated pepper jack cheese
2 small bell peppers (red and/or yellow), diced
4 scallions, thinly sliced
3 T duck sauce
Directions:
Directions:
1. Heat 3 inches of vegetable oil (about 12 c) in a large heavy-bottomed pot until a deep-fry thermometer reaches 350º.
2. Working in batches, carefully lower the wonton wrappers into the hot oil and fry until golden brown, 1 to 2 minutes. Using tongs, remove the wontons to a paper towel lined baking sheet to drain and immediately sprinkle with salt.
3. Melt the butter in a small sauce pan over medium low heat. Add the half and half and bring just to a simmer. Whisk in the cream cheese a few pieces at a time until melted. Add the hot sauce and whisk until very smooth. Fold in crab meat.
4. To assemble, place a third of the wontons on a platter and top with a third each of the cream cheese sauce, pepper jack, bell peppers scallions and duck sauce. Build two more layers, ending at the very top with the last of the duck sauce.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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