Seafood Wonton Nachos

Seafood Wonton Nachos

I decided to make some seafood wonton nachos as a recipe to use leftovers.

After the adventurous Shrimp and Crab Sushi Stack experience, I had some leftover avocado mashed with onions, jalapeño, and lime along with shrimp and crab mixed with Sriracha mayo.

Sushi Stack

The avocado mash from the sushi stack only stays good for a day or two because of the lime.

It helps the avocado to not turn brown.

That recipe was written for four people, but it was just the two of us that night.

So I had to come up with a leftover dish to use them.

I do not throw food away…you’ll learn this about me.

I am a self-proclaimed queen of turning leftovers into creative creations.

Here is how to make Seafood Wonton Nachos

I fried wonton wrappers into triangles into the chips for this dish.

Super simple, and takes only a few seconds.

Just about an inch of oil in a small skillet over medium heat and after a few minutes your oil should be hot enough.

You can always test one out to see.

Do not walk away, the literally takes a few seconds.

Once golden brown remove from oil and place on a paper towel to drain extra oil.

Fried Wontons for seafood wonton nachos

My husband is intrigued any time I deep fry something, so he joined me in the kitchen while I fried the wontons.

and he even stuck around to help me plate this gorgeous masterpiece.

(I may or may not be tooting my own horn, but come on…look at it!)

Wonton Nachos

Helpful hint: put the extra Sriracha Mayo in a plastic sandwich bag, cut a tiny bit of the corner, and squeeze over the nachos to make it look like it came from a piping bag.

It looks extra pretty 🙂

Avocado mash, spicy seafood, Ginger Soy Glaze, and we even put some wasabi and pickled ginger on top!

Now I am intrigued to see what other wonton nacho creations I can dream up!

These babies didn’t last long, but I can imagine that they would get soggy pretty quick.

Plan on eating them right away (and believe me, once you try them you won’t want to stop).

Seafood Wonton Nachos were devoured in record time!

Asian Nachos

If you liked these Seafood Wonton Nachos, try…

Chicken Cordon Bleu Wonton Nachos

Chicken Cordon Bleu Wonton Nachos

Spicy Crab Cracker Stackers

Crab Cracker Stackers

and Old Bay Crab Cakes with Old Bay Aioli too!

Crab Cakes with Spicy Old Bay Mayo

Shrimp Tempura Sushi Bowls

Shrimp Tempura Sushi Bowls

Check out many more Holiday Party Appetizers like these…


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Seafood Wonton Nachos

One of the most gorgeous and delicious appetizers ever

Course Appetizer
Cuisine American, Asian
Keyword best, Crab, Easy, Ginger Soy Glaze, Nachos, Recipe, Seafood, Shrimp, TikTok, Wonton
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Calories 498 kcal
Author Cheri Renee


  • 6 oz jumbo lump crab (in a can or from seafood counter)
  • 1/2 pound cooked shrimp diced
  • 1 cup Sriracha Mayo (or equal parts Sriracha mixed with mayo or light mayo)
  • 1 avocado
  • 1/2 lime juiced
  • 1/4 cup red onion minced
  • 1/2 jalapeno (with seeds for heat, no seeds for no heat)
  • 20 wonton wrappers cut in half diagonally
  • vegetable oil (enough to fill a small skillet about 1 inch)
  • Optional toppings: Sriracha Mayo, Ginger Soy Glaze, black sesame seeds, green onions, wasabi, pickled ginger


  1. Mix the crab, shrimp, and a few spoonfuls of Sriracha Mayo together in a bowl until it’s the consistency you like. Save the remaining Sriracha Mayo for drizzling on top.

  2. In another bowl mash the avocado, lime juice, red onion, and jalapeno. Add salt and pepper if you like, but if using the Ginger Soy Glaze that was enough salt for me.

  3. Fill a small skillet with about 1 inch of vegetable oil. Leave on medium heat for about 5 minutes. Test a wonton to see if oil is hot enough. Fry 3 wontons at a time. This only takes a few seconds. Once golden brown remove and lay on paper towel to drain. 

  4. Plate your wonton nachos by topping with avocado mash first, then the shrimp and crab mixture, and additional toppings such as extra Sriracha Mayo, Ginger Soy Glaze, green onions, black sesame seeds, wasabi, or pickled ginger. Enjoy right away so they stay crispy.

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