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Crab Rangoon Nachos

By: Chef Michael Scelfo

Crispy wonton chips are topped with a creamy crab mixture, melted cheese and a sweet and spicy sauce for these delicious Crab Rangoon Nachos. Perfect for game day snacking!

25minserves 8



  • 8 wonton wrappers

  • 4oz super lump crab meat

  • 4oz shredded Tillamook Medium Cheddar

  • 1 jalapeno, thinly sliced

  • 3 scallions, thinly sliced

  • 1 lime, quartered

  • Chives to garnish

Cream Cheese Béchamel


  • Blender

  • Wire rack

  • Sheet tray



  1. Add the cream cheese, sesame oil, msg and black pepper to a blender and turn on low.

  2. Slowly stream in the melted butter and increase the speed as you go. If the sauce is too thick stream in hot water until desired consistency is reached.

  3. Add salt to taste as the msg provides some salinity.


  1. Fry the wonton wrappers for 3-4 minutes, until golden brown and crispy. Drain on a paper towel to remove any access oil.

  2. Top each wonton with 1/2 oz of crab meat and 1/2 oz of cheddar.

  3. Place on a wire rack on a sheet tray and cook in a 400 degree oven, about 5 minutes, until the cheese is melted.

  4. Next, place 2-3 slices of jalapeño on each nacho and drizzle the cream cheese sauce on top.

  5. Garnish with the sliced scallions and chives. Serve with the lime on the side.