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A crab rangoon dip recipe with hot honey by JasmineandTea

Hot Honey Crab Rangoon Dip Recipe by Jasmineandtea

  • Difficulty Level: 2
  • Serves Serves: 8
  • Preparation

    10 mins

  • Cooking

    30 mins

Recipe Video Chinese Food | Fusion Dairy Eggs Seafood Appetizer Less Than 60 mins

This hot honey crab rangoon dip recipe is sure to become an easy gameday or party food favorite! Huge thanks to Chef @jasmineandtea for the recipe on this one.

Chef Jasmine, aka @jasmineandtea on Instagram, grew up with lots of Asian dishes from her mom, and her passion from cooking has been growing ever since! She focuses on recipes that are simple yet pack tons of flavor, like this crab rangoon dip that can be ready in less than an hour. Lee Kum Kee sauces like Honey Sriracha and Sriracha Chili make it easy to add umami, heat, and sweetness to the recipe. 

Pro tip: Also go the extra step and make the wonton chips like Jasmine describes in the recipe. It's super easy to do and adds a great crunch alongside this creamy and cheesy dip! 


What You Will Need

Ingredients

  • 2 8 oz. blocks cream cheese, room temperature
  • 1/2 cup Japanese mayo
  • 1 cup (80g) shredded sharp cheddar cheese
  • 1 cup (80g) shredded mozzarella cheese
  • handful of extra cheese for topping
  • 2 cup (300g) lump crabmeat
  • wonton wrappers, or crusty bread
  • oil for frying
  • scallions, for garnish

Seasoning

  • 2 tsp. Lee Kum Kee Sriracha Chili Sauce
  • 2 tsp. granulated sugar
  • 2 tsp. Lee Kum Kee Seasoned Rice Vinegar
  • Lee Kum Kee Honey Sriracha Sauce, for drizzling

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Lee Kum Kee Honey Sriracha Sauce bottle showcasing sweet and spicy flavor with a hint of honey, ideal for drizzling, dipping, or glazing

Chili Sauces, Sriracha Sauces

Honey Sriracha Sauce
Seasoned Rice Vinegar, 16.9 fl oz (500 ml), Bottle

Vinegars

Seasoned Rice Vinegar

How to make it

  1. Preheat an oven to 350° Fahrenheit/180° Celsius. Add the cream cheese, mayo, sugar, Lee Kum Kee Sriracha Chili Sauce, and Lee Kum Kee Seasoned Rice Vinegar to a mixing bowl.  Mix well until you get a soft and creamy texture with few lumps. Add in the cheese and mix again, then gently fold in the crab meat.

  2. Transfer to a baking dish and flatten the top.  Sprinkle with a small handful of cheese and bake for about 25 to 30 minutes until the top bubbles and is slightly browned.

  3. In the meantime, if making the wonton chips, prepare by cutting the wonton skins into triangles. Cut the square wontons at each point, then again so you get 4 triangles out of each wonton wrapper. 

  4. Deep fry at about 375°F/190°C until the wontons turn a light golden brown.  Make sure to fry only a few at a time since these cook quickly and shake the oil out of each chip with a tong.  Place the chips on paper towels to soak up excess oil.

  5. Drizzle the finished crab rangoon dip with Lee Kum Kee Honey Sriracha Sauce, then garnish with scallions.

     

    Enjoy and check out our honey sriracha recipes page for more sweet and spicy recipe ideas!


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