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Shrimp Crab Nacho Sticks

A delicious snack combining shrimp and crab with gooey cheese, perfect for game day, casual get-togethers, or cozy movie nights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 cup cooked shrimp, chopped
  • 1 cup canned crab meat, drained and flaked
  • 1 cup shredded cheese (cheddar or a blend)
  • 1/2 cup cream cheese, softened
  • 1/4 cup chopped green onions
  • 1/4 cup diced tomatoes (fresh or canned)
  • 1 teaspoon garlic powder
  • 1 teaspoon Old Bay seasoning because seafood needs it!
  • a pinch salt and pepper to taste
  • 1 package wonton wrappers
  • Oil for frying or cooking spray for a lighter version

Method
 

Preparation
  1. If you’re opting for frying, grab a saucepan and heat oil over medium heat. For a baked version, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the chopped shrimp, crab meat, shredded cheese, cream cheese, green onions, tomatoes, garlic powder, Old Bay seasoning, and a pinch of salt and pepper. Mix thoroughly.
Assembly
  1. Lay out a wonton wrapper on a clean surface. Spoon about a tablespoon of the filling into the center of the wrapper. Moisten the edges with a little water, fold it over, and pinch the sides to secure the filling.
Cooking
  1. If you’re frying, gently place a few sticks into the hot oil and fry until they’re golden brown, about 2-3 minutes on each side. If you’re baking, give each stick a light spray of cooking oil and bake for about 10-12 minutes or until crispy and golden.
Serving
  1. Cool them slightly on a paper towel before serving. Serve hot with salsa, sour cream, or your favorite dipping sauce on the side.

Notes

If your nacho sticks don’t have a perfect look, don’t sweat it! They may lack in appearance but will not lack in taste. Customize with diced jalapeños for heat or substitute seafood with sautéed veggies. Store leftovers in an airtight container for 2-3 days, or freeze for up to a month.