Crab Rangoon Nachos
8ea wonton wrappers
4oz super lump crab meat
4oz shredded Tillamook Cheddar
1ea jalapeno, thinly sliced
3ea scallions, thinly sliced=
1 lime, quartered
Chives to garnish
Cream Cheese Bechamel
2 cups Tillamook cream cheese spread
1/2 butter, melted
1 TBSP sesame oil
1 TBSP MSG
1/2 tsp Black Pepper
Salt to taste
Hot water as needed
Add the cream cheese, sesame oil, msg and black pepper to a blender and turn on low.
Slowly stream in the melted butter and increase the speed as you go. If the sauce it too thick stream in hot water until desired consistency is reached.
Add salt to taste as the msg provides some salinity.
Fry the wonton wrappers for 3-4 minutes, until golden brown and crispy. Drain on a paper towel to removed any access oil.
Top each wonton with 1/2 oz of crab meat and 1/2 oz of cheddar.
Place on a wire rack on a sheet tray and cook in a 400 degree oven, about 5 minutes, until the cheese is melted.
Next, place 2-3 sliced of jalapeño on each nacho and drizzle the cream cheese sauce over top.
Garnish with the sliced scallions and chives. Serve with the lime on the side.