• 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


  1. Place cream cheese, sour cream, mayo, sriracha, soy sauce, sugar, sesame oil and fish sauce in a bowl and mix until smooth.
  2. 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.
  3. 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.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach