Creamy Spicy Crab Dip (30 Minutes ONLY!)
Rich and CREAMY Spicy Crab Dip with Homemade Wonton Chips is a must-have dish for Superbowl weekend!
Crab mixed with cream cheese and Japanese mayo topped with mozzarella cheese and baked till everything is melted and gooey, you will never believe how flavourful and addicting this Creamy Spicy Crab Dip is!
You can pre-make the Creamy Spicy Crab Dip ahead of time, and if you have a shellfish allergy, swap it with shredded chicken, and it will be just as delicious!
Imagine crab rangoon, made into a spicy dip; that is what this Creamy Spicy Crab Dip tastes like!
For those that never crab rangoon before, it is the perfect appetizer to bring to ANY holiday event; fresh crab mixed with creamy cheese, wrapped in wonton skin, and fried to perfection!
However, the number one reason I love Creamy Spicy Crab Dip a little more is that it can stay fresh longer.
The wrapper doesn’t become soggy since the wet and dry ingredients are not wrapped together.
You can quickly reheat the dip to make it creamy, and the wonton chips still stay nice and crispy.
You can instantly level up any homemade dip, especially my Creamy Spicy Crab Dip with homemade wonton chips.
Nothing tastes better than homemade wonton chips. Freshly fried wonton chips are always extra crispy!
Not only is it delicious it is also super easy to make at home. The only ingredient you need is wonton wrappers.
The number one trick for crispy wonton chips is to make sure the oil is hot before adding the wonton wrappers.
Fry for just 30 seconds on each side and let it rest on a paper towel to soak up any excess oil.
Let’s talk about the difference between Japanese Mayo and American Mayo.
This question is one of the most commonly asked questions whenever I use Japanese Mayo. You can also substitute for American Mayo, but Kewpie Mayo is a staple item in my kitchen.
- Japanese Mayo is made with ONLY the yolk, which gives it richer flour and a more custard-like texture.
- Japanese Mayo is slightly sweeter as it is made with Rice Vinegar, giving it a sweeter tang versus American Mayo.
- No Salt and other seasoning are added except for MSG, which gives its umami flavor!
Ingredients
- 30 Wonton Wrappers
- 1 cup of Shredded Mozzarella Cheese
- 300g of Fresh Crab Meat or Imitation Crab Meat
- 2 stalks of Green Onion (chopped)
- 250g of Cream Cheese
- 6 tbsp of Japanese Mayo
- 1.5 tbsp of Sesame Oil
- 2 tbsp of Korean Red Chili Paste
- 1 tbsp of Soy Sauce
- 1 cup of Sweet Corn
- 4 tbsp of Fresh Masago (optional)
- Mix cream cheese, Japanese mayo, imitation crab meat, sesame oil, Korean chili paste, soy sauce, Sweet Corn, and green onion in a bowl.
- Next, fold in fresh masago and ½ cup of shredded cheese.
- Add everything into a baking pan and top with the rest of the shredded cheese.
- Bake at 420F for 20 minutes
- Cut the wonton wrapper diagonally, and in a pan, heat oil. Once the oil is hot, add in the wonton wrapper and fry for 30 seconds on each side or until golden brown and crisp.
- Make sure not to over-fry the chips, as after you remove them from the pan, the chip will still darken. Rest the wonton chips on a paper towel and season with salt
Creamy Spicy Crab Dip
By Tiffy Cooks
Ingredients
- 30 Wonton Wrappers
- 1 cup Shredded Mozzarella Cheese
- 300 g Fresh Crab Meat or Imitation Crab Meat
- 2 Green Onion chopped
- 250 g of Cream Cheese
- 6 tbsp Japanese Mayo
- 1.5 tbsp Sesame Oil
- 2 tbsp Korean Red Chili Paste
- 1 tbsp Soy Sauce
- 1 cup Sweet Corn
- 4 tbsp Fresh Masago optional
Instructions
- Mix cream cheese, Japanese mayo, imitation crab meat, sesame oil, Korean chili paste, soy sauce, Sweet Corn, and green onion in a bowl.
- Next, fold in fresh masago and ½ cup of shredded cheese.
- Add everything into a baking pan and top with the rest of the shredded cheese.
- Bake at 420F for 20 minutes
- Cut the wonton wrapper diagonally, and in a pan, heat oil. Once the oil is hot, add in the wonton wrapper and fry for 30 seconds on each side or until golden brown and crisp.
- Make sure not to over-fry the chips, as after you remove them from the pan, the chip will still darken. Rest the wonton chips on a paper towel and season with salt
