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–+ servings

Crab Rangoon Dip with Baked Wonton Chips

By: Nadia Aidi
|
Servings: 6 servings
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.
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
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.

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 chopped
  • 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. Strain.
    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 and spray with cooking oil. Cut wonton wrappers in half diagonally. Arrange on the baking sheet in a single layer, spray well with more cooking oil and 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 the chopped crab meat, scallions, and 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, then sprinkle with sesame seeds and curly green onions. 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