Fresh Crab Wonton Nachos with Sweet Chili Aioli

These Fresh Crab Wonton Nachos with Sweet Chili Aioli are a thing of beauty! Crispy, salty wontons are layered with fresh lump crab, gooey cheese, scallions, and sweet summer corn. Once baked, they’re drizzled with a sweet-spicy aioli and finished off with some fresh lime and cilantro. Every bite is a savory-sweet-spicy explosion of flavor!

I have been holding out on you.

I’ve had this recipe in my head for a couple of months now, and I’ve had it made, tested, and written up for weeks. Life has been busy! Trust me, though, it’s going to be worth the wait!

These Fresh Crab Wonton Nachos with Sweet Chili Aioli are a decadent bite of heaven. Plain and simple. If you are a crab fan, you have to try these!

This was one of those recipes where my husband stood over the tray and ate until they were gone. He hardly came up for air! And I can’t blame him.

I love a crispy wonton. I think they are such an underrated vessel for dips and such. In this case, we’re using them as the chip for these nachos. I crisp mine up in the oven (the air fryer works too) with a little avocado oil and salt. They are addictingly salty and crunchy – just what you want from a chip.

Lump crab is a special ingredient and whenever I use it, I try to let it shine by not overpowering it with other flavors. It’s an investment, too! But worth every darn penny.

In this case, we’re highlighting the crab with a mild cheese (Jack), sweet fresh summer corn, and scallions. The combination of flavors is so darn good. The sweet chili aioli ties everything together beautifully. In the end, the crab is the star of the show, and let me tell you, it is one hell of a show.

Let’s get into how to make these babies.

Ingredients Needed to Make These Fresh Crab Wonton Nachos:

For the Wonton Chips:

• Refrigerated wonton wrappers
• Avocado oil spray (alternatively, you can lightly  brush them with olive or avocado oil)
• Salt

For the Sweet Chili Aioli:

• Mayo
• Sweet chili sauce
• Sriracha hot sauce
• Lime
• Salt

For the Nachos:

• The wonton chips
• Fresh lump crab
• Monterey Jack cheese
• Fresh corn kernels
• Scallions
• The sweet chili aioli
• Fresh cilantro
• Lime wedges

How to Make These Fresh Crab Wonton Nachos:

For the Wonton Chips:

• Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• Cut the wonton wrappers into triangles (I just cut them in half diagonally) and spread them out in an even layer on the baking sheet.
• Spritz them generously with the avocado spray and sprinkle salt evenly over top.
• Bake for 5-7 minutes, tossing them once halfway through, until they are lightly brown and crisp.
• While they are baking, prep the other ingredients.

For the Sweet Chili Aioli:

• Whisk together the mayo, sweet chili sauce, sriracha, and lime juice until smooth. Season with salt. Adjust the seasoning to your taste.

To Assemble the Nachos:

• Layer the fresh crab, grated cheese, corn kernels, and scallions evenly over top of the wonton chips on the baking sheet. Season everything with a light sprinkle of salt.
• Bake for 5 minutes or until the cheese is melted and gooey.
• Remove from the oven and drizzle over the sweet chili aioli.
• Garnish with cilantro and a few lime wedges and serve immediately while everything is warm.

Other Crab Recipes You Might Enjoy:

• Cheesy Crab Rangoon Dip
• Fresh Crab Summer Rolls
• Slow-Cooker Shrimp & Crab Bisque
• Corn & Crab Chowder
• Crab Fries with Beer-Cheese Sauce
• Lemon Cream Linguine with Crab

This is the perfect recipe to make while summer corn is still here.

A cold glass of white wine and a plate of these nachos = one perfect summer meal.

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