Hot Crab Rangoon Dip with Crispy Wonton Chips

Tested & Perfected Recipes

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 TenPenh, a longtime favorite DC-area restaurant that marries cuisines from all over Asia. Think of the dip as a deconstructed crab rangoon, the crab and cream cheese-filled crispy wonton appetizer served at many Chinese and Thai restaurants.

I’ll be the first to admit that the combination of ingredients in this dip is 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.

What You’ll Need To Make Hot Crab Rangoon Dip

Ingredients for 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.

Drained Crab MeatFresh 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.

How To Make Hot Crab Rangoon Dip

Whisking warm cream cheese until smooth

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.

adding sour cream, mayonnaise, sriracha, garlic, lime, salt and sugar to warm cream cheese

Whisk to combine.

whisked crab dip mixture

Add the crab meat, light green scallions, and 3/4 cup of the cheese.

adding crab, scallions, and cheese to dip mixture

Using a rubber spatula, fold to combine, being careful not to break up the lumps of crab too much.

mixed crab rangoon dip

Transfer the dip to a 1-qt baking dish.

crab rangoon dip in baking dish

Sprinkle the remaining 1/4 cup cheese over top.

crab rangoon dip topped with shredded cheese, ready to bake

Bake until the cheese is melted and the dip is bubbling. (You don’t want it too golden.)

bubbling hot crab rangoon dip just out of the oven

Top with the Thai sweet chili sauce.

topping dip with thai sweet chili sauce

Sprinkle the dark green scallions and cilantro (if using) over top.

hot crab rangoon dip ready to serve

What You’ll Need To Make Crispy Wonton Chips

Ingredients for Wonton Crisps

Wonton wrappers are widely available at most supermarkets. You will typically find them in the refrigerated section of the produce department, near the tofu.

How To Make 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.)
frying wonton crisps

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.

draining wonton crisps on paper towels

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.

Servings: 8 to 10
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes

Ingredients

For the Hot Crab Rangoon Dip

  • 8 oz cream cheese
  • 1/4 cup mayonnaise, best quality such as Hellmann's or Duke's
  • 1/4 cup sour cream
  • 1 tablespoon Sriracha
  • 1 tablespoon fresh lime juice, from 1 lime
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 8 oz fresh lump crab meat, well drained (see note)
  • 3 scallions, white and dark green parts separated
  • 1 cup shredded Monterey jack cheese, divided
  • 1/4 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

  1. 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.
  2. 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 3/4 cup of the cheese; using a rubber spatula, fold to combine, being careful not to break up the lumps of crab meat too much.
  3. Spread the dip evenly into a 1-qt baking dish and sprinkle the remaining 1/4 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.
  4. 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

  1. 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.
  2. Make-Ahead Instructions: The wonton chips can be made a day ahead of time and store in an airtight container at room temperature.
  3. Note: Nutritional information does not include wonton crisps.

Nutrition Information

Powered by Edamam

  • 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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Reviews & Comments

  • 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.

    • — Jeff Winett on September 13, 2019
    • Reply
    • Thanks for a great suggestion for how to turn this into a meal – so glad you enjoyed it! 🙂

      • — Jenn on September 13, 2019
      • Reply
  • What is the best way to reheat leftover dip?

    Sounds so yummy!!

    • — Crystal on September 12, 2019
    • Reply
    • I think you could just microwave leftovers. 🙂

      • — Jenn on September 12, 2019
      • Reply
  • Recipe was not included.

    • — Jane Ellen Bowling on July 26, 2019
    • Reply
    • 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!

      • — Jenn on July 26, 2019
      • Reply
  • My friends went crazy for this recipe! I doubled the crab and it was a hit!
    Thank you!!

    • — Rachel Whitcomb on June 13, 2019
    • Reply
  • 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.

    • — Vicky on June 3, 2019
    • Reply
    • 😊

      • — Jenn on June 3, 2019
      • Reply
    • Wondered about baking wontons ! Thx!!

      • — Nan on July 1, 2019
      • Reply
  • This looks amazing! Just wondering if you have the calories and carb info for this. Thank you so much!

    • — Carol Sayer on May 30, 2019
    • Reply
    • Hi Carol, Sorry about the delay! I just added the nutritional information to the recipe (the numbers don’t include the wonton crisps).

      • — Jenn on June 4, 2019
      • Reply
  • 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

    • — Dianne on May 29, 2019
    • Reply
    • ❤️

      • — Jenn on May 29, 2019
      • Reply
  • 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!

    • — Lynn on May 28, 2019
    • Reply
  • 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.

    • — Janice Mercer on May 28, 2019
    • Reply
  • 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!

    • — Linda on May 23, 2019
    • Reply

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