Hot Crab Rangoon Dip with Crispy Wonton Chips - Once Upon a Chef (2024)

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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.

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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