Crab Rangoon Dip with Crispy Wonton Chips
By Jessica RudolphPublished on December 21, 2025
Time
1 hour
Yield
Serves 6 to 8
Ingredients
Before You Begin
Imitation crab, also known as surimi or kanikama, is available in stick, flake, or chunk forms; any will work here. You can also serve this dip with tortilla chips, crackers, pretzels, or crudités.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Combine 8 ounces softened cream cheese, 6 ounces finely chopped imitation crab, 1 cup shredded Monterey Jack, ¼ cup sour cream, ¼ cup mayonnaise, 2 minced scallions, 1 tablespoon soy sauce, 1 tablespoon lemon juice, 1½ teaspoons sugar, ½ teaspoon granulated garlic, and ¼ teaspoon toasted sesame oil in large bowl, stirring and mashing with silicone spatula until thoroughly combined. Transfer to 2-quart baking dish and smooth top with spatula. Bake until golden brown and bubbling around edges, 20 to 22 minutes. Let cool for 10 minutes.
- Meanwhile, cut 24 square Hong Kong–style wonton wrappers in half diagonally. Line baking sheet with paper towels. Heat 1½ quarts vegetable oil in Dutch oven over medium heat to 350 degrees. Add one-third of wonton wrappers to oil one at a time and fry until golden brown and crisp, about 1 minute per side. Transfer to prepared sheet with spider skimmer or tongs. Repeat with remaining wrappers.
- Drizzle 2 tablespoons sweet chili sauce over dip and sprinkle with 1 thinly sliced scallion. Serve with wonton chips.
Time
1 hourYield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
Crab rangoon is a popular appetizer in American Chinese restaurants across the country, featuring a sweet, creamy crab filling encased in a crispy fried wonton wrapper. We wanted to make a party dip inspired by this crowd favorite. For our version, we stuck with tradition and used imitation crab. Its sweet, mild taste and lightly springy texture made a more balanced dip than fresh crab did, allowing the tangy flavor of cream cheese to shine through. (Its affordability, wide availability, and shelf life didn’t hurt, either.) We took our recipe for crab rangoon filling (featuring cream cheese, scallions, soy sauce for added savory notes, sugar to emphasize the crab’s mild sweetness, granulated garlic for an extra subtle allium flavor, and a dash of sesame oil for nutty warmth) and then added in mayo and sour cream for a smooth dip, shredded Monterey Jack for cheesy goo, and a squeeze of lemon for brightness. We made homemade chips by frying up wonton wrappers and dolled up the baked dip with a drizzle of bottled sweet chili sauce, which added a necessary acidity to offset the creamy richness.
Before You Begin
Imitation crab, also known as surimi or kanikama, is available in stick, flake, or chunk forms; any will work here. You can also serve this dip with tortilla chips, crackers, pretzels, or crudités.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Combine 8 ounces softened cream cheese, 6 ounces finely chopped imitation crab, 1 cup shredded Monterey Jack, ¼ cup sour cream, ¼ cup mayonnaise, 2 minced scallions, 1 tablespoon soy sauce, 1 tablespoon lemon juice, 1½ teaspoons sugar, ½ teaspoon granulated garlic, and ¼ teaspoon toasted sesame oil in large bowl, stirring and mashing with silicone spatula until thoroughly combined. Transfer to 2-quart baking dish and smooth top with spatula. Bake until golden brown and bubbling around edges, 20 to 22 minutes. Let cool for 10 minutes.
- Meanwhile, cut 24 square Hong Kong–style wonton wrappers in half diagonally. Line baking sheet with paper towels. Heat 1½ quarts vegetable oil in Dutch oven over medium heat to 350 degrees. Add one-third of wonton wrappers to oil one at a time and fry until golden brown and crisp, about 1 minute per side. Transfer to prepared sheet with spider skimmer or tongs. Repeat with remaining wrappers.
- Drizzle 2 tablespoons sweet chili sauce over dip and sprinkle with 1 thinly sliced scallion. Serve with wonton chips.
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