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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Hi,
Can any hot sauce be substituted for the sriracha sauce??
Thank you
Marcia
Hi Marcia, for a substitute that tastes similar to sriracha, I’d recommend Sambal Oelek. Hope that helps!
This recipe was ridiculous!!!! I never serve a new dish at a dinner party but did with this one. It was a rave hit!! I have no option to upload a pic. (Sending from an iPad)
Would it be okay to use frozen crab from Costco as it is nearly impossible to get fresh seafood in the city I live in?
Hi Catherine, I’ve never used frozen crab. I think fresh would be best but that you could get away with frozen here. I’d love to hear how it turns out if you try it!
Hi Jenn,
The crab Rangoon dip appears to be gluten free if served with something other than wontons. Correct?
Thanks
Chuck Klemballa
Yes, Chuck — other than the wontons, it’s gluten free. Hope you enjoy if you make it!
Since I keep kosher, would I be able to make this recipe with the fake crab?
Thank you.
Hi Janise, I’ve never tried this with imitation crab — while I think it will taste a bit different, it should work. I’d love to hear how it turns out if you try it!
What can I use in place of sriracha sauce in crab Rangoon dip?
Hi Virginia, Sambal Oelek would work well as a substitute for the sriracha. Hope you enjoy!
Hi, Jenn. I’m working with a limited pantry–like almost everyone is these days. I am out of Monterey Jack cheese. I have cheddar, parm (block, shredded, and grated), Gruyere, and mozzarella on hand. Any suggestions for a combo to replace the jack cheese? I’m kind of thinking of a cheddar/parm combo, but not sure if it will overwhelm the crab.
Thanks.
Hi Jill, I’d recommend either cheddar/parm combo or cheddar and mozzarella. Please LMK how it turns out!
Thanks! I used cheddar/mozzarella like you recommended, and it was terrific. This will go into my “dip” list, since it’s a fun departure from the norm. Thank you for your input and for so many great recipes!
Glad you enjoyed!
Jen- Is there a way I can make this ahead of time and bake the day of? Planning on making it as part of the appetizers for my sisters baby shower. Thanks!
Definitely! See the bottom of the recipe for make-ahead instructions. Hope everyone enjoys!
Okay! For a couple of 2 this was way too much dip. I wondered about a recipe scaler for 2 people! I love all your recipes and have been doing the math to figure out great meal plans for 2! You are awesome and your recipes are my go to recipes!
How do you think this would taste without the Monterey Jack Cheese? I just went to an Asian Food market to buy the wonton wrappers and the owner said the cheese isn’t “authentic Chinese”. Your thoughts???
Hi Stacey, I think that the cheese really helps to tie things together here so I’d stick with it if possible. It may not be authentic Chinese, but it’s tasty! 🙂
I will trust your advice!! Bringing it to a Super Bowl party, so 🤞🤞. Thank you!!!
I rarely write reviews on recipes, but since I came back to prepare to make it again, I decided that I should leave one. My friends are obsessed with this. I have never seen a group of people descend upon a dip at a party like that before. It was gone in 20 minutes tops. I followed the directions exactly and splurged on crab meat from Sam’s Club (approx $20 for 2 lbs). This issue now is that I am expected to make this for every event! The real crab added a lot of flavor and it is quite strong, so be prepared for it to taste “crabby”. I plan on attempting to use imitation crab next time to see how to turns out. I know it won’t be as good but maybeee no one will notice 😉 The wonton chips were also a hit, but the dip was really the main event. I think next time I will buy chips to save myself sometime. My air fryer is pretty small, so I cut each wrapper into 4s and baked them in the oven instead, and it took forever. Either way, I am looking forward to making this again!