Hot Crab Rangoon Dip with Crispy Wonton Chips
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Think of this Asian-style hot crab dip with crispy wonton chips as a deconstructed crab rangoon.
This is my copycat version of the crazy-good hot crab rangoon dip served at the now-shuttered TenPenh, a much-loved pan-Asian restaurant in the DC area. Think of the dip as a deconstructed crab rangoon, the crispy crab and cream cheese-filled wonton appetizer served at many Chinese and Thai restaurants. I’ll be the first to admit that the combination of ingredients seems odd, but somehow it really works. Frying your own wonton chips is quick and easy (I show you how below) but if you don’t want to bother, toasted baguette slices or rice crackers work well, too.
Table of Contents
“The dip is absolutely delicious and spot-on in terms of Rangoon flavor. But the CHIPS?! TO DIE FOR.”
What You’ll Need To Make Hot Crab Rangoon Dip
If possible, I recommend using fresh-off-the-boat crab meat. It comes in a clear plastic container and is usually resting on ice in the seafood department. It’s not always available depending on the season and region, so your second-best option is refrigerated crab meat, such as Phillip’s, which is readily available year-round. Just avoid shelf-stable canned crab meat; it contains additives that affect the taste and texture of the meat.
Fresh crab meat has tiny pieces of shell in it, so it’s important to pick them out. There’s also a lot of excess liquid in crab meat, so you have to drain it or your dip will be watery. The best way to gather the crab meat into your hands and squeeze out any excess liquid over the sink.
Step-by-Step Instructions For Crab Rangoon Dip
Begin by warming the cream cheese in the microwave to make it easy to whisk, otherwise it will be lumpy and hard to incorporate with the other ingredients. Whisk until smooth, then add the mayonnaise, sour cream, Sriracha, lime juice, garlic, salt, and sugar.
Whisk to combine.
Add the crab meat, light green scallions, and 3/4 cup of the cheese.
Using a rubber spatula, fold to combine, being careful not to break up the lumps of crab too much.
Transfer the dip to a 1-qt baking dish.
Sprinkle the remaining 1/4 cup cheese over top.
Bake until the cheese is melted and the dip is bubbling. (You don’t want it too golden.)
Top with the Thai sweet chili sauce.
Sprinkle the dark green scallions and cilantro (if using) over top.
What You’ll Need To Make Crispy Wonton Chips
Wonton wrappers are widely available at most supermarkets. You will typically find them in the refrigerated section of the produce department, near the tofu.
Step-by-Step Instructions for Wonton Chips
Pour the vegetable oil to a depth of 3/4 inch into a Dutch oven or large heavy pot. Heat over medium-high heat until the oil reaches 350°. (If you don’t want to bother with a thermometer, just drop one of the wontons into the oil to test it; if it sizzles, the oil is ready.)
Fry the wontons in batches, without crowding the pan, for about 15 seconds on each side or until golden brown and crisp. Adjust the heat as necessary as you go if the wontons are cooking to quickly or slowly. Drain on paper towels and sprinkle lightly with salt.
Serve with a spoon for scooping the dip onto the wonton chips, as the chips are fragile.
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Hot Crab Rangoon Dip
Think of this Asian-style hot crab dip with crispy wonton chips as a deconstructed crab rangoon.
Ingredients
For the Hot Crab Rangoon Dip
- 8 oz cream cheese
- ¼ cup mayonnaise, best quality such as Hellmann's or Duke's
- ¼ cup sour cream
- 1 tablespoon Sriracha
- 1 tablespoon fresh lime juice, from 1 lime
- 1 small clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 8 oz fresh lump crab meat, well drained
- 3 scallions, white and dark green parts separated
- 1 cup shredded Monterey jack cheese, divided
- ¼ cup Thai sweet chili sauce, at room temperature
- 1 tablespoon cilantro (optional, for garnish)
For the Wonton Crisps
- 24 wonton wrappers, cut in half, from one 6-oz package
- Vegetable oil, for frying
- Salt
Instructions
For the Hot Crab Rangoon Dip
- Preheat the oven to 350°F and set an oven rack in the middle position. Set aside 1 tablespoon of the dark green portion of the sliced scallions to use as a garnish on the finished dip.
- Place the cream cheese in a large, microwave-safe bowl; microwave on high heat until the cream cheese is softened, 45 to 60 seconds. Whisk the cream cheese until completely smooth. Add the mayonnaise, sour cream, Sriracha, lime juice, garlic, salt, and sugar; whisk to combine. Add the crab meat, scallions, and ¾ cup of the cheese; using a rubber spatula, fold to combine, being careful not to break up the lumps of crab meat too much.
- Spread the dip evenly into a 1-qt baking dish and sprinkle the remaining ¼ cup cheese over top. Bake, uncovered, until the cheese is melted and the crab dip is bubbling, about 25 minutes. Remove from the oven and spread the Thai sweet chili sauce over the top. Sprinkle with the reserved dark green scallions and cilantro (if using). Serve with a spoon for scooping the dip onto the wonton chips, as the chips are fragile.
- Make-Ahead Instructions: The dip can be assembled up until the point of baking and refrigerated up to one day ahead of time. Allow a few extra minutes in the oven if baking straight out of the refrigerator.
For The Crispy Wonton Chips
- Pour the vegetable oil to a depth of ¾-inch into a Dutch oven or large heavy pot. Heat over medium-high heat until the oil reaches 350°. (If you don't want to bother with a thermometer, just drop one of the wontons into the oil to test it; if it sizzles, the oil is ready.) Fry the wontons in batches, without crowding the pan, for about 15 seconds on each side or until golden brown and crisp. Adjust the heat as necessary as you go if the wontons are cooking to quickly or slowly. Drain on paper towels and sprinkle lightly with salt.
- Make-Ahead Instructions: The wonton chips can be made a day ahead of time and store in an airtight container at room temperature.
- Note: Nutritional information does not include wonton crisps.
Nutrition Information
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- Per serving (10 servings)
- Calories: 200
- Fat: 17 g
- Saturated fat: 8 g
- Carbohydrates: 3 g
- Sugar: 2 g
- Fiber: 1 g
- Protein: 9 g
- Sodium: 444 mg
- Cholesterol: 62 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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How I wish you could have been a “fly on our wall” last night, to see how your dish was enjoyed….I made your recipe pretty much exactly as written, but wanted to make this as an entree for 4. I upped the Crab meat to 12 oz….my only tweak. Each of the 4 portions were in individual ramekins, and I decided to serve this with crostini’s that I made. You’ve made 4 tummies much more than happy, with what you’ve shared. Thank you Jenn, for what is going to absolutely be on my rotation.
Thanks for a great suggestion for how to turn this into a meal – so glad you enjoyed it! 🙂
Delicious! Mine was a bit runny, even with squeezing the water out of the crab. It never quite set up like the picture, but I followed the recipe to the letter. Any ideas? Regardless, I will make again! Also love the previous idea of baking the wontons, will try that next time.
Hi Amy, you mentioned you followed the recipe to the letter, but any chance you used any reduced-fat ingredients or whipped cream cheese? If so, that could make it a bit watery.
What is the best way to reheat leftover dip?
Sounds so yummy!!
I think you could just microwave leftovers. 🙂
Recipe was not included.
It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
My friends went crazy for this recipe! I doubled the crab and it was a hit!
Thank you!!
Excellent. Used half a can of Costco lump crab meat (around $20, will use other half for crab soup recipe on here). One tip that worked better for me. Cut wontons in half, spray Pam on foil, then lightly spray wontons. Baked 350 to golden. Everyone loved it. Soon, I’m going to get cards printed with Jenn’s website address. Easier than constantly writing it down. lol. Thanks again.
😊
Wondered about baking wontons ! Thx!!
I made the dip using imitation crab meat which was much better For my limited budget right now. It was delicious! I halved the recipe since there are just two of us here. I can’t wait to make the full recipe and share it with friends the first chance I get!
I did my wontons in the air fryer – They turned out great and much healthier!
Can I use canned crab in this recipe?
Hi Cindy, If you’re referring to shelf-stable crab meat, I don’t recommend it; it contains additives that affect the taste and texture of the meat.
This looks amazing! Just wondering if you have the calories and carb info for this. Thank you so much!
Hi Carol, Sorry about the delay! I just added the nutritional information to the recipe (the numbers don’t include the wonton crisps).
Took this to a dinner last night & everyone loved it….let me add we are from the west coast of B.C. very lucky to have an abundance of fresh seafood so pretty picky about it.
Will be making again & want to thank you Jenn for all your recipes & your perfect instructions. Love your book & your sight, as does everyone I have mentioned your recipes to
A big thanks from your 🇨🇦 Fans
Cheers
❤️
Made this over the weekend for a Memorial Day party and my friends went absolutely crazy for it. It was delicious and I will be making this dip all summer long! Thank you!
Jen thank you for your fabulous recipes. Wondering if I can use an air fryer for the wontons?
Hi Jacqueline, So glad you like the recipes! I don’t have an air fryer and don’t know much about using one so it’s hard to say for sure – I’m sorry! You may find these tips helpful.
Made one-half size recipe. This dip was VERY tasty. Used fresh Dungeness crab meat … $11.60 worth! The sriracha adds the right amount of heat. Making again soon.
Did you use exactly half of the ingredients measurement, proportions, etc.?
Hi Samantha, weighing in in case Janice doesn’t see your comment. Yes, should you halve all the ingredients. Enjoy!
Really looking forward to trying your Crab Ragoon Dip recipe! We live in a coastal area and crab is easy to come by. I had to chuckle though, because for those of us who live in coastal areas, “fresh off the boat” means a bushel of crabs you pick for your crab meat! We do have excellent seafood stores, however, where you can purchase fresh crab meat. It’s interesting to note that even my children, by the time they were 7 or 8, could tell the difference between pasteurized crab meat and fresh. You were right to point out there is a pretty big difference between fresh and pasteurized, as well as much of canned crab meat comes from overseas. Again, you should always read your labels!