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5 from 1 vote

Hot Crab Rangoon Dip with Sesame Wonton Crisps

Creamy, crab dip with a little heat pairs perfectly with crispy fried wontons for a delicious snack!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer
Servings: 6
Calories: 410kcal
Author: Bernadette


  • For the Hot Crab Rangoon Dip:
  • 16 ounces lump crabmeat ,drained and flaked
  • 2 8 ounce packages cream cheese ,softened
  • 4 green onions (scallions), bottom inch removed, sliced thin
  • 2 cloves garlic ,minced
  • 2 tablespoons sriracha sauce
  • 2 tablespoons soy sauce
  • For the Sesame Wonton Crisps:
  • 36 wonton wrappers
  • 1-2 egg whites ,beaten
  • 1/4 cup or less sesame seeds
  • salt and black pepper ,to taste
  • 2 inches peanut oil or vegetable oil


  • Preheat oven to 350 degrees F.
  • In a large bowl combine cream cheese, sriracha sauce, and soy sauce until smooth. Gently stir in the crabmeat, sliced green onions, and garlic. Spread evenly into an oven safe dish.
  • Bake for 25 minutes or until hot and bubbly. Serve warm with sesame wonton crisps or tortilla chips.
  • For the Sesame Wonton Crisps:
  • Heat oil over medium heat to 350 degrees F or until a wonton placed in the oil bubbles and doesn't sink.
  • Brush one side of each wonton wrapper lightly with the egg white, then sprinkle with sesame seeds.
  • Fry for 1-2 minutes until golden brown. Remove with a slotted spoon, drain excess oil, and place on a paper towel lined plate. Sprinkle with salt and pepper. Repeat with remaining wontons.
  • Store leftovers at room temperature in an airtight container.


Adapted from Foodie With Family


Calories: 410kcal | Carbohydrates: 30g | Protein: 23g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 87mg | Sodium: 1501mg | Potassium: 334mg | Fiber: 1g | Sugar: 1g | Vitamin A: 735IU | Vitamin C: 10.3mg | Calcium: 171mg | Iron: 3.3mg