Crab Rangoon Nachos
Chef Alexa
4
10 minutes
20 minutes
Chinese Fusion
Appitizer
These Crab Rangoon Nachos take everything you love about the classic appetiser and turn it all the way up. Crispy dumpling layers packed with creamy crab filling, finished with Hot Truff aioli, Pass Di Scotchie, and a hit of Everything Scotchie for the perfect balance of crunch, heat, and flavour.
Ingredients
8 oz cream cheese
½ lb real chunk crab meat
2 stalks scallion, chopped
1 tbsp sesame oil
1 tbsp minced garlic
1 tbsp Hot Truff
1 tbsp Soy Mate
dumpling wrappers
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Hot Truff Aioli
heated Pass de Scotchie
Every Ting Scotchie
scallion
Directions
Mix cream cheese, crab meat, scallion, garlic, sesame oil, soy-mate, and hot Truff until well combined. Taste and adjust seasoning.
Lay one dumpling wrapper flat. Place about 1½ tbsp of filling in the center and spread into a small square, leaving a border around the edges.
Brush edges with water, place a second wrapper on top and press firmly to seal, removing any air pockets. Repeat with remaining wrappers and filling.
Heat 2–3 inches of neutral oil to 350°F. Fry in batches for 2–3 minutes, flipping halfway, until golden brown and crispy. Drain on a rack or paper towel-lined plate.
Arrange on a large platter while hot and top immediately.
