Crab Rangoon Potato Nests

Crab Rangoon Potato Nests

I have been playing around with something new to do with crab rangoon filling for months and haven’t really had any good ideas. Then I was cooking some hash browns the other day and realized little potato nests would be a perfect home for some rangoon goodness. I am very familiar with this process because I did it a lot during my tater tot cookbook era, so I was able to get started right away.

The key to this is making sure the potatoes are DRY. I like to salt them, then lay them out on some paper towels for a while. Finally you can squeeze the potatoes with the towels around them to drain out the excess liquids. Then add them to the muffin tins and bake on high heat.

While the potatoes are baking, make the filling. Cream cheese, fake crab, roasted jalapenos, scallions, worcestershire, soy sauce, sesame oil, garlic powder, and salt.

After the potatoes cook for 30 minutes, add the filing and give them 15 more.

So good! The crispy potatoes replace the wonton wrapper perfectly and these have a fantastic mix of crunchy and creamy. I like jalapenos in my rangoons, so they have a nice kick too!

Make these for your next get together and watch them disappear fast!

Crab Rangoon Potato Nests

Crab rangoon filling loaded into crispy shredded potatoes cooked in a mini muffin tin
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Appetizer
Cuisine: American, Chinese
Keyword: Mash-Up, stuffed, Tots
Servings: 24 cups


  • 20 oz shredded potatoes
  • olive oil
  • avocado oil spray can or other
  • salt
  • 8 oz cream cheese
  • 4 oz imitation crab shredded
  • 3 scallions chopped, plus more for garnish
  • 3 roasted jalapenos chopped
  • 1 tablespoon soy sauce
  • 1 tabespoon sesame oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder


  • Place the potatoes on paper towels or a clean kitchen towel and season with a pinch of salt. Allow to sit for 15 minutes so the salt can bring some moisture out of the potatoes. Roll the paper towels around the potatoes and squeeze the excess liquid out. Pat dry with new towels and put the potatoes into a bowl. Drizzle with some olive oil and stir to combine.
  • Preheat oven to 400. Spray a muffin tin with a high heat nonstick oil spray.(I use avocado oil)
  • Split the potatoes between 24 mini muffin spots. Press down and form a cup with an indent in the center. Repeat with all the potatoes.
  • Bake at 400 for 30 minutes.
  • While the potatoes are in the oven, mix all the remaining ingredients in a large bowl. Stir to combine and mash so the crab does not have large lumps.
  • Remove the potatoes from the oven and fill them with the filling. Return to the oven and bake for 15 minutes.
  • top with the scallions and serve.

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