Name: Crab Rangoon Nachos
Ingredients: lump crab meat amount not specified; real crab used instead of imitation; 8 oz cream cheese; soy sauce amount not specified; sugar amount not specified; garlic powder amount not specified; white pepper amount not specified; Worcestershire sauce amount not specified; green onions amount not specified; garlic amount not specified; wonton wrappers; water for wetting the edges; oil for frying; 1 part gochujang; 4 parts crema; sweet chili sauce; green peppers amount not specified

Instructions

Combine the crab, cream cheese, soy sauce, sugar, garlic powder, white pepper, Worcestershire sauce, green onions and garlic in a bowl and mix well.
Lay out a wonton wrapper and place a generous spoonful of the filling in the center.
Wet the edges of the wrapper, top with a second wrapper and pinch the edges to seal like a ravioli. Repeat with the remaining wrappers and filling.
Make the sauce by mixing 1 part gochujang with 4 parts crema until bright orange.
Heat oil for frying and fry the wontons 3 to 4 at a time until golden brown. They cook very quickly, so watch them closely.
Drain the wontons and arrange them on a plate. Top with sweet chili sauce, gochujang cream and green peppers, then serve.

Notes

Real lump crab is used instead of imitation crab for better flavor.
Fry only a few wontons at a time and monitor them as they brown fast.

Grabbed from what's said in the video. Quantities heard in a video can be off, so give them a quick check. Original video

Crab Rangoon Nachos

Ingredients

For the filling

For assembly and frying

For the gochujang cream

For topping

Instructions

Notes