Jonah Crab Rangoon Dip


  • 12 ounces of picked Jonah Crab meat
  • 8 ounces of cream cheese
  • 1/4 cup mayonnaise 
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 3 green onions, thinly sliced
  • salt and pepper to tase
Serving size: 6


  1. In a mixing bowl, combine the cream cheese, mayonnaise, soy sauce, sesame oil, Worcestershire sauce, and garlic powder. Mix until smooth and well combined.

  2. Gently fold in the picked Jonah Crab meat and sliced green onions until evenly distributed throughout the mixture.

  3. Season the dip with salt and pepper to taste, adjusting the seasoning as needed.

  4. Transfer the crab dip to an oven-safe dish and spread it evenly. Bake the crab dip in oven at 400 degrees for 8-10 minutes, or until heated through and bubbly.

  5. Meanwhile, heat vegetable oil in a deep skillet or frying pan over medium-high heat. While the oil is heating, cut the wonton wrappers into triangles or squares.

  6. Once the oil is hot, fry the wonton wrappers in batches until golden brown and crispy, about 30 seconds to 1 minute per side. Drain on paper towels.

  7. Arrange the fried wonton wrappers around the edges of the dish or serve them on the side for dipping.

  8. Serve the Jonah Crab Rangoon Dip hot with the crispy wonton wrappers for dipping.