Wonton Crab Poke Nachos

Name: Wonton Crab Poke Nachos | Recipes | Louis Kemp
Yield: 4 servings
Ingredients: 8 oz package Louis Kemp Crab Delights Leg Style, cut into bite-sized pieces; 12 wonton wrappers; 1 Tbsp soy sauce; 1 tsp sesame oil; 1 tsp rice vinegar; 1/2 cup diced avocado; 1/4 cup diced cucumber; 1/4 cup fresh cilantro, roughly chopped; 1 Tbsp sriracha mayo; 1 jalapeño, thinly sliced; 1 green onion, sliced; 1 Tbsp furikake

25 minutes 4 servings

Wonton Crab Poke Nachos combine crispy wonton chips with marinated Louis Kemp Crab Delights, creamy avocado, cucumber, cilantro, and a spicy sriracha mayo drizzle. Topped with jalapeño, green onion, and furikake, it’s a bold, fresh, and crave-worthy fusion snack.

Ingredients

8 oz package Louis Kemp Crab Delights Leg Style, cut into bite-sized pieces
12 wonton wrappers
1 Tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1/2 cup diced avocado
1/4 cup diced cucumber
1/4 cup fresh cilantro, roughly chopped
1 Tbsp sriracha mayo
1 jalapeño, thinly sliced
1 green onion, sliced
1 Tbsp furikake

Directions

Prep Wonton Chips: Preheat your oven to 375°F (190°C). Cut the wonton wrappers into quarters (making 4 triangles per wrapper). Place them in a single layer on a baking sheet and bake for 8–10 minutes, or until golden and crispy. Remove from the oven and set aside.
Prepare Crab Filling: In a medium bowl, combine the bite-sized pieces of Louis Kemp Crab Delights with the soy sauce, sesame oil, and rice vinegar. Gently mix together and let it marinate for 5 minutes.
Assemble Nachos: Once the wonton chips are ready, arrange them on a serving plate. Top with the marinated crab mixture, followed by diced avocado, cucumber, and fresh cilantro.
Drizzle and Garnish: Drizzle the sriracha mayo over the nachos for a spicy kick. Add the sliced jalapeños for extra heat, and sprinkle with green onions and furikake.