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–+ servings

Crab Rangoon Dip with Baked Wonton Chips

A cold crab rangoon dip made with sweet crab meat, cream cheese, fresh ginger, and savory salsa macha. Top it with a glossy chili honey drizzle and serve it with crisp, warm wonton chips.
Servings: 6 servings
By: Nadia Aidi
An overhead top-down view of a silver bowl filled with cold crab rangoon dip, highlighting the detailed garnish of drizzled chili honey, sesame seeds, and a center pile of curled green scallions.
Prep 15 minutes
Cook 10 minutes
Total 25 minutes

Equipment

  • Mixing bowl
  • small saucepan
  • baking sheet
  • parchment paper

Ingredients 

Spicy Chili Honey

  • 2 tbsp sambal oelek
  • 1/4 cup honey
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce

Rangoon Chips

  • 1 package wonton wrappers
  • cooking oil spray

Crab Dip

  • 6-8 oz cooked crab meat
  • 1/4 cup Japanese mayo
  • 1/4 cup sour cream
  • 8 oz cream cheese, softened
  • 4 scallions, white and light green parts only, chopped - reserve the greens for later, do not chop
  • 1 garlic clove, grated
  • 1/2 to 1 tsp ginger, grated
  • 2 tsp sesame oil
  • 1 tbsp soy sauce
  • 2 tsp rice vinegar
  • 1/4 tsp kosher salt
  • 1/4 tsp white pepper
  • 1/2 tsp onion powder
  • 1 tsp agave, or honey
  • 1 tbsp chili honey, reserved from above
  • 1 lemon, 1 tbsp juice and zest, adjust to taste
  • 1 tbsp salsa macha, or chili crisp
  • 1/4 bunch cilantro stems, chopped

Toppings

  • 4 green scallions, cut into matchsticks
  • black and toasted sesame seeds

Instructions

  • Spicy Chili Honey: Combine sambal oelek, honey, rice vinegar, and soy sauce in a saucepan. Simmer over medium heat for 3 to 4 minutes until reduced by one-third and thickened. Remove from heat and cool.
    2 tbsp sambal oelek, 1/4 cup honey, 1/4 cup rice vinegar, 1/4 cup soy sauce
  • Rangoon Chips: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Cut wonton wrappers in half diagonally. Arrange on the baking sheet in a single layer, spray with a cooking oil. Bake for 10 to 12 minutes until crispy.
    1 package wonton wrappers, cooking oil spray
  • Crab Dip: Combine softened cream cheese, Japanese mayo, and sour cream in a mixing bowl until smooth. Stir in grated garlic, grated ginger, sesame oil, soy sauce, rice vinegar, kosher salt, white pepper, onion powder, honey, 1 tablespoon of the cooled chili honey, lemon zest, and salsa macha. Gently fold in real crab meat, chopped scallions, and chopped cilantro stems.
    6-8 oz cooked crab meat, 1/4 cup Japanese mayo, 1/4 cup sour cream, 8 oz cream cheese, 4 scallions, 1 garlic clove, 1/2 to 1 tsp ginger, 2 tsp sesame oil, 1 tbsp soy sauce, 2 tsp rice vinegar, 1/4 tsp kosher salt, 1/4 tsp white pepper, 1/2 tsp onion powder, 1 tsp agave, 1 tbsp chili honey, 1 lemon, 1 tbsp salsa macha, 1/4 bunch cilantro stems
  • Curly Green Onions: Cut the reserved green parts of the onion into matchsticks. Add to an ice water bath to let curl. When ready to use, dry with a paper towel.
    4 green scallions
  • Serve: Transfer the crab dip to a serving dish. Drizzle with some of the chili honey and top with sesame seeds. Serve the baked rangoon chips on the side.
    black and toasted sesame seeds

Nutrition

Calories: 473kcal, Carbohydrates: 46g, Protein: 14g, Fat: 26g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 64mg, Sodium: 1485mg, Potassium: 263mg, Fiber: 2g, Sugar: 16g, Vitamin A: 763IU, Vitamin C: 8mg, Calcium: 101mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info