My family has been making this dip for years and it is always a hit at parties. The crispy wontons are absolutely delicious and the creamy crab dip is the perfect complement. This recipe makes a pretty large portion of dip so if your group is smaller, cut the recipe in half.
You can normally find the wontons in the produce section of the grocery store. I always get the package with two stacks because these chips go quick. Cut the wontons into 4 equal squares.
Heat the oil over medium high heat in a pan. I only put 6 chips in at a time because they cook so fast. Use two forks to flip them and remove from the pan. I found that tongs can be too rough and crush these delicate chips.
Once chips are finished frying, drain them on a paper towel lined cookie sheet.
It is important to whip the cream cheese mixture first and then add the vegetables and crab. This helps smooth out any cream cheese lumps.
Here are the vegetables. Be sure to chop them very fine so you don't have big chunks in the dip. After you have mixed the vegetables into the cream cheese mixture, gently fold in the crab meat.
Crab Dip with Wonton Chips
2 packages cream cheese, room temperature
1/2 c. sour cream
3/4 c. mayonnaise
3 T. sriracha sauce
1 T. soy sauce
1 T. sugar
1/2 t. sesame oil
1/2 t. fish sauce
1/2 c. red bell pepper, finely chopped
1/2 c. water chestnuts, finely chopped
2 garlic cloves, finely chopped
4 green onions, chopped
1 t. fresh ginger, grated
16 oz. lump crab meat
1 large package of wontons, 12 oz.
1/2 c. peanut oil
Place cream cheese, sour cream, mayo, sriracha, soy sauce, sugar, sesame oil and fish sauce in a bowl and mix until smooth.
Stir the red pepper, water chestnuts, garlic, green onions, and ginger into the cream cheese mixture. Finally, fold crab into the dip and refrigerate for at least one hour.
Heat oil in pan over medium heat. Cut wontons into 4 equal squares. Once oil is hot, add 6 wontons in at a time. Fry for about 10 seconds, flip, and then remove almost immediately and place on a paper towel lined cookie sheet.