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.

Dish of hot crab Rangoon dip with crispy wonton chips.

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.

“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

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 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

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.

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.)

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.

Dish of hot crab Rangoon dip with crispy wonton chips.

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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


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


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 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.
  3. 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.
  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 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.
  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, 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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  • I made this as my daughter’s Birthday Dip (that’s a thing, right? Everyone has a special dip on their birthday?). I accidentally bought Pepper Jack instead of Monterey Jack and it turned out great! We didn’t make the wontons this time (next time we’ll try that) and ate it with crostini. Yummy!

    • — Wendy S on April 3, 2024
    • Reply
  • Made this for Superbowl VXIII. It was great and everyone loved it! I added a little worcestershire sauce and used mozzerella cheese, as that is all I had on hand. I also used imitation crab meat, as I already had it on hand. The texture was nice and tasted great.
    The fried wonton strips were great. It just cut them in 1/3rds and fried in Canola oil. They fry fast, so flip after 15 seconds and take out by 30 seconds. My kids said they liked it better than restaurant crab rangoons. I will definitely be making again!

    • — Sumer S on February 12, 2024
    • Reply
  • Everyone complaining about the size freaked me out with no time for an alternative. It was fine for a cocktail party of eight which included other snacks, cheese, etc. The hosts gleefully scooped up the leftover half! Don’t wait until the last minute. for wontons that look like the picture. I used a thermometer in the oil and was only able to cook three at a time to avoid them becoming too brown. Practice, practice. They are well worth it and stay fresh.

    • — Chip on February 3, 2024
    • Reply
  • Another excellent recipe, and guests had to remind themselves that dinner was to follow! I didn’t find good crab meat, so I substituted rotisserie chicken and it was still excellent. Thank you Jenn!

    • — GeeDee on December 24, 2023
    • Reply
  • This was so good even with modifications for missing ingredients. I needed to make a vegetarian dish, so I used drained, crumbled tofu and added 3/4 teaspoon of Old Bay seasoning. I didn’t have sweet Thai chili sauce, so I added 1 tablespoon of honey to a tablespoon of siracha and 1/8 teaspoon of ground Chipotle powder. I took another reviewers suggestion and baked the wonton wrappers (drizzled lightly with garlic infused olive oil). I sprinkled Kosher salt on them and baked at 375 for 10 minutes until lightly blistered and crispy. Whenever I am stumped for a meal, I turn to this site or my OUAC cookbook.

    • — Mati on January 15, 2023
    • Reply
  • Hi Jenn! Would this work in actual crab rangoons? How might you adapt the filling to work for those?

    • — SY on January 2, 2023
    • Reply
    • Yes, I think it would work but I’m not sure what (if any) modifications you’d need to make so you’ll just need to play around with it a bit. I’d love to hear how they turn out if you try it!

      • — Jenn on January 4, 2023
      • Reply
  • Delish!

    • — Lisa on January 2, 2023
    • Reply
  • Love this recipe almost as much as I love crab rangoon! I tend to use either a full 1/2cup sour cream or Greek yogurt since I don’t usually have mayo in my house. I don’t use the whole 1/4cup of sweet chili sauce since I find it too sweet that way. I use about half warmed up in the microwave and drizzled over the top.

    • — April on January 1, 2023
    • Reply
  • Hi Jenn! Happy New Year! I just want to be sure it’s a 1 qt baking dish. I have a square 4 cup Pyrex dish I’m going to use. It looks so small compared to the dish in the pictures! Excited to try this recipe tonight, all of your recipes are always a hit ☺️

    • — Allison on December 31, 2022
    • Reply
    • Hi Allison, I think I’m weighing in too late to be helpful – sorry! Hopefully, you made this and it worked out, but even if the dish in the picture looks smaller, you’re correct in that a 4-cup dish is the equivalent of 1 quart. Hope you enjoyed if you made it!

      • — Jenn on January 2, 2023
      • Reply
  • This is a great recipe, made it last year for New Years Eve, and it was the hit of the party. Plan on making this again this year! I found using Alaskan king crab legs works beautifully and I bake the wontons on a cookie sheet, spraying them with cooking spray and a little salt!

    • — Ruth H on December 29, 2022
    • Reply
  • Hi, Would omitting the 1 tablespoon Sriracha cause problems? We are not a huge spicy loving family? 🙂 Would love to try this though.

    • — Samantha on December 18, 2022
    • Reply
    • Hi Samantha, It’s fine to omit the Sriracha. Hope you enjoy the dip!

      • — Jenn on December 19, 2022
      • Reply
  • I made this for my boyfriend and I as a potential Holiday dip and absolutely loved it! You said this would serve 10 as an appetizer but we ate the whole thing for dinner! Definitely a keeper! So much better than a “plain” crab dip for flavor.

    Thank you and Happy Holidays!

    • — Susan M on December 3, 2022
    • Reply
  • Hi Jenn,

    I’ve made this dip several times now and it’s always a hit!! It’s super delicious and easy to prepare. I’m always amused by some of the “less than positive” comments that people make. I think some cooks are just cranky………….but it makes for interesting reading. I make your recipes on a regular basis and they’re always good!!

    • — Jillian on November 8, 2022
    • Reply
  • How would I adjust the recipe if I want to use a 9×13 baking dish?

    Thank you!

    • — Taylor on September 12, 2022
    • Reply
    • Hi Taylor, You’d need to triple the dish. 🙂

      • — Jenn on September 13, 2022
      • Reply
  • I believe one of your advertisings caused my browser to resize, you might want to put that on your blacklist.

    • — Freeda Turks on July 29, 2022
    • Reply
    • Hi Freeda, Thanks for letting me know! Do you know which ad it was? Thanks in advance for your help!

      • — Jenn on July 31, 2022
      • Reply
  • I am wondering about the Montery Jack cheese; concerned it might over take the taste of the crab. Crab Rangon typically doesn;t have this cheese. Having said that, all the recipes from this site have been excellent.

    • Hi Susan, If you’re reluctant to use the Monterey Jack, you could use a combination of Cheddar and Mozzarella. Hope you enjoy!

  • HUGE hit at our family gatherings! It is now THE requested side dish to bring/make when having get-togethers. One hack if you are short on time and dont want to go to the trouble of making the chips, you can get won-ton chips from your local Chinese food restaurant for just a few bucks! This recipe was introduced to me by a colleague and now Im a huge once-upon-a-chef fan and have utilized so many of these wonderful dishes! Thank you Jenn 🙂

  • Serves 8-10? People or pygmies? I’m a little snarky because I just finished this and had to search forever to find a pan small enough to accommodate this. My pans are labeled in inches not by volume. I’ve yet to see a 1 qt rectangular pan. I finally baked it in a pie pan. So much work for so little. I measured correctly, that wasn’t it. Your photo also looks bigger than what I ended up with. I started out looking forward to making this and I ended up tired and cranky. And tomorrow I still have to make something else, to have enough food for 8 actual people.

  • Can I omit the mayonnaise? Or should I replace with something? I have an egg allergy! Thanks!

    • Hi Carrie, You could use more sour cream in place of the mayo. If you do, I’d omit the lime juice (as the increased sour cream will provide additional tartness). Hope that helps and that you enjoy!

  • Taking this to a pot luck. Could it be cooked drive 30 minutes, reheat in microwave then top with chili sauce and serve?

    • Sure, Leslie, I think that should work. Hope everyone enjoys!

  • I love pretty much and dip and also love crab rangoon, so this recipe was a must-do. Loved it! Made it for watching the college football championship game. Next time, I think I will mix all the cheese in and not top it with melted cheese, but wouldn’t change anything else. A keeper!

  • The dip is absolutely delicious and spot-on in terms of Rangoon flavor. But the CHIPS?! Are TO DIE FOR. I have made just the chips 3-4 times since I first made the dip on New Year’s eve. I use safflower oil in a small cast iron skillet, keep the heat pretty low (my stove seems to run hot), drain well on paper towels, and dust them with sea salt. They are amazing with hummus and have an absolutely divine light and crunchy texture. SO GOOD!

  • Made this appetizer for the holidays and it was fantastic! Everyone in my family enjoyed it and it will be a go-to recipe in the future! Highly recommend.

  • Delicious!

  • Well fresh crab was not available, so I used refrigerated crab meat, and I failed to see the instruction re: draining and squeezing the crab before using. I just dumped the jar in, liquid and all. Major fail. It wasn’t so much that the dip was runny, but the dip had a strong fish flavor. I like fish (love anchovies on my pizza) but my wife and daughter? Not so much. Even I thought it was too fishy. Also, we like our food spicy (perhaps the anchovies have deadened my taste buds), and would add more siracha sauce. Re: the wontons, they turned out fine, but I found as I continued to try them in oil, the wontons left bits of brown in the oil and the chips increasingly came out darker brown. Tasted fine, just an appearance thing.

    • — Brian J Hostetler
    • Reply
  • I made this for a party and it was a HUGE hit! Multiple people requested the recipe and I referred them all to your website which I love. Hopefully, they will be as impressed as I am with your recipes.

    • — Sandy Smith, Jacksonville, FL
    • Reply
  • What would be a good ready made substitute for the fried wonton chips ?
    Thanks !

    • — Jeannie Dillard
    • Reply
    • Hi Jeannie, toasted baguette slices or rice crackers also work nicely. Enjoy!

  • This dip was good to eat as it was pretty to look at. I put it together the day before serving and cooked for a longer time, about 20-30 minutes in order to get some browning on top. It is also good as a cold leftover snack for lunch.

  • Is there any substitute for the mayo?

    • Sure — You could use more sour cream in place of the mayo. If you do, I’d omit the lime juice (as the increased sour cream will provide additional tartness). Hope that helps and that you enjoy!

  • Would this recipe work with small cooked shrimp?
    I love so many of your recipes, btw. Perfect everytime!

    • Glad you like the recipes! Unfortunately, I don’t think shrimp would work here — sorry!

  • Hi,
    Can any hot sauce be substituted for the sriracha sauce??

    Thank you

    • 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?

    • — Catherine Kelly
    • Reply
    • 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?
    Chuck Klemballa

    • — Chuck klemballa
    • Reply
    • 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?

    • — Virginia Lehner
    • Reply
    • 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.

    • 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!

  • 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.

    • — Jane Ellen Bowling
    • 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!

  • My friends went crazy for this recipe! I doubled the crab and it was a hit!
    Thank you!!

    • — Rachel Whitcomb
    • 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.

    • 😊

    • 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!

        • — Karen on December 30, 2022
        • Reply
  • 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

  • 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.

  • 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!

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