Hot Crab Rangoon Dip | Recipe Cart
Hot Crab Rangoon Dip with creamy cheese, spicy Sriracha, and fresh crab—perfect for parties! Recipe from Once Upon a Chef.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Oven
- Microwave
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Baking dish
- Dutch oven
- Deep-fry thermometer
- Slotted spoon
- Paper towel
- Airtight container
- Plate
- Spoon
- Tongs
Ingredients
- 8 oz cream cheese
- ¼ cup mayonnaise, best quality such as Hellmann's or Duke's
- ¼ cup sour cream
- 1 tablespoon Sriracha
- 1 tablespoon fresh lime juice, from 1 lime
- 1 small clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 8 oz fresh lump crab meat, well drained
- 3 scallions, white and dark green parts separated
- 1 cup shredded Monterey jack cheese, divided
- ¼ cup Thai sweet chili sauce, at room temperature
- 1 tablespoon cilantro (optional, for garnish)
- 24 wonton wrappers, cut in half, from one 6-oz package
- Vegetable oil, for frying
- Salt
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