California Roll Nachos

California Roll Nachos


Nacho typical California roll.
  • 12 oz. lump crab meat
  • ¼ c. mayonnaise
  • 1 tbsp. lime juice
  • 1 tbsp. sriracha, plus more for drizzling
  • kosher salt
  • 10 Eggroll wrappers
  • Vegetable oil, for frying
  • 1 avocado, sliced
  • 2 green onions, sliced
  • Sesame seeds, for garnish
  1. In a medium bowl, combine crab, mayonnaise, lime juice, and sriracha. Season with salt and stir to combine.
  2. Cut eggroll wrappers into wedges. In a large skillet, heat about ½” oil until shimmering. Add wedges and cook until golden and crispy, about 1 minute per side. Drain on a paper towel-lined plate and sprinkle immediately with salt.
  3. On a serving platter, lay half of chips then top with half each of crab mixture, avocado slices, and green onions. Sprinkle with sesame seeds and drizzle with more sriracha. Repeat to make two layers.

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