Crab Rangoon Nachos

Craving the flavors of classic crab rangoon but looking for a unique twist? These Crab Rangoon Nachos are a plant-based, flavor-packed spin on the beloved appetizer.

The creamy, “crab”-like queso made from hearts of palm and roasted red peppers delivers a rich and indulgent topping for crispy tortilla chips. Drizzled with sweet Thai chili sauce and garnished with scallions and black sesame seeds, this dish is perfect for game day, gatherings, or just a fun snack at home. Plus, it’s completely vegan!

Why You’ll Love Crab Rangoon Nachos

  • Creative Twist on a Classic: All the delicious flavors of crab rangoon, but in a fun nacho format.
  • Vegan and Dairy-Free: The creamy “crab” queso is made with cashews, potatoes, and hearts of palm.
  • Flavor Explosion: Sweet, salty, and a touch of spice from the Thai chili sauce, Old Bay seasoning, and roasted red peppers.
  • Perfect for Sharing: This recipe serves 6 and is ideal for parties, game day, or even as a unique appetizer.
  • Simple Ingredients: Made with everyday ingredients like potatoes, cashews, and tortilla chips.

What You Need to Make Crab Rangoon Nachos

Crab Queso:

  • 1 large russet potato, peeled and cut into ½-inch cubes
  • 3 tablespoons arborio rice
  • 2 ½ cups water, divided
  • ¼ cup raw cashews (soaked overnight or boiled for 10 minutes)
  • Juice of ½ lemon
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons nutritional yeast
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon sea salt
  • 1 (14-ounce) can hearts of palm, roughly chopped into small bits
  • ½ cup roasted red peppers (from a jar, not marinated in oil), roughly chopped into small bits

Toppings:

  • Sweet Thai chili sauce
  • Scallions, thinly sliced
  • Black sesame seeds
  • Tortilla chips

How To Make Crab Rangoon Nachos

  1. Cook Potatoes and Rice: In a small saucepan, add the cubed potato, arborio rice, and 1 cup of water. Cover the pot and bring to a boil. Reduce to a simmer and cook for 10 minutes, or until the rice puffs up and the potatoes are fork-tender.
  2. Blend the Cashew Sauce: While the potatoes and rice are cooking, add the soaked cashews, remaining 1 ½ cups water, lemon juice, apple cider vinegar, nutritional yeast, Old Bay seasoning, and sea salt to a blender. Blend until smooth.
  3. Combine Ingredients: Once the potatoes and rice are finished, transfer them and any remaining cooking liquid to the blender. Blend everything until smooth and creamy. Be careful not to overblend to avoid a gummy texture from the starches.
  4. Add Hearts of Palm and Peppers: In a large mixing bowl, combine the hearts of palm, roasted red peppers, and the blended cheese sauce. Stir until everything is evenly dispersed.
  5. Assemble the Nachos: Layer a plate with tortilla chips. Spoon the crab queso over the chips, using as much or as little as you’d like. Drizzle the nachos with sweet Thai chili sauce and top with sliced scallions and black sesame seeds.

Pro Tip:

If you have a food processor, you can save time by pulsing the hearts of palm and roasted red peppers into small bits, skipping the need to chop them by hand.

Commonly Asked Questions

Can I make the queso ahead of time?

Yes! You can make the crab queso up to two days in advance. Store it in an airtight container in the refrigerator, and reheat gently on the stove before assembling the nachos.

What other toppings can I add?

Feel free to get creative! You can add chopped cilantro, jalapeños, or even a squeeze of lime juice for extra flavor.

How do I store leftovers?

Store leftover crab queso in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop, adding a bit of water to thin if necessary.

Can I make this gluten-free?

Yes! Just make sure to use gluten-free tortilla chips, and you’ll have a gluten-free dish.

Crab Rangoon Nachos

These Crab Rangoon Nachos combine creamy vegan crab queso made from hearts of palm with tortilla chips, sweet Thai chili sauce, and scallions. A unique, dairy-free twist on a classic!

Ingredients
  

  • 1 large russet potato peeled and cut into ½ inch cubes
  • 3 tablespoons arborio rice
  • 2 ½ cups water divided
  • ¼ cup raw cashews soaked overnight or boiled in water for 10 minutes (separately from potatoes and rice)
  • Juice of ½ lemon
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons nutritional yeast
  • 1 teaspoon old bay seasoning
  • 1 teaspoon sea salt
  • 1 14 ounce can hearts of palm, roughly chopped into small bits
  • ½ cup from a jar, not marinated in oil roasted red peppers, roughly chopped into small bits
  • Sweet thai chili sauce
  • Scallions thinly sliced
  • Black sesame seeds

Instructions
 

  • Add the potato, rice, and 1 cup water to a small sauce pot, cover with a lid. Bring to a boil and quickly reduce to a simmer, leave covered and simmer for 10 minutes until rice has puffed up and potatoes are fork tender.
  • While potato and rice are simmering add the cashews, remaining 1 ½ cups water, lemon juice, vinegar, nutritional yeast, old bay, and salt to a blender and blend until smooth. When the mixture is done cooking on the stove top, transfer the potatoes, rice, and any remaining liquid to the blender and blend until smooth and creamy. Do not overblend or the starch from the rice and potatoes will become gummy.
  • Add the hearts of palm, peppers, and cheese sauce to a bowl and mix until everything is well combined and pieces are evenly dispersed.
  • Layer a plate with a pile of tortilla chips. Top the chips with the crab queso, use as much as desired. Drizzle with sweet thai chili sauce and sprinkle with scallions and black sesame seeds.

Notes

If you have a food processor you can skip chopping the hearts of palm and pepper by hand. Add the hearts palm and pepper to the food processor and pulse a few times until chopped into small bits, use as directed in the recipe.
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