This is my copycat version of the crazy-good hot crab rangoon dip served at the now-shuttered TenPenh, a much-loved pan-Asian restaurant in the DC area. Think of the dip as a deconstructed crab rangoon, the crispy crab and cream cheese-filled wonton appetizer served at many Chinese and Thai restaurants. I’ll be the first to admit that the combination of ingredients seems odd, but somehow it really works. Frying your own wonton chips is quick and easy (I show you how below) but if you don’t want to bother, toasted baguette slices or rice crackers work well, too.
这是我在现已关闭的 TenPenh 供应的疯狂热蟹仰光蘸酱的模仿版本，TenPenh 是华盛顿地区备受喜爱的泛亚餐厅。把蘸酱想象成一个解构的仰光蟹，许多中国和泰国餐厅供应的脆蟹和奶油芝士馄饨开胃菜。我会第一个承认成分的组合看起来很奇怪，但不知何故它确实有效。炸自己的馄饨片既快捷又容易（我在下面向您展示如何），但如果您不想打扰，烤法式长棍面包片或米饼也很管用。
WHAT YOU’LL NEED TO MAKE HOT CRAB RANGOON DIP
你需要什么来制作热蟹仰光蘸酱
If possible, I recommend using fresh-off-the-boat crab meat. It comes in a clear plastic container and is usually resting on ice in the seafood department. It’s not always available depending on the season and region, so your second-best option is refrigerated crab meat, such as Phillip’s, which is readily available year-round. Just avoid shelf-stable canned crab meat; it contains additives that affect the taste and texture of the meat.
如果可能，我建议使用刚下船的蟹肉。它装在一个透明的塑料容器中，通常放在海鲜部门的冰上。根据季节和地区的不同，它并不总是可用，因此您的次佳选择是冷藏蟹肉，例如 Phillip's，它全年都可以买到。尽量避免货架稳定的罐装蟹肉；它含有影响肉的味道和质地的添加剂。
Fresh crab meat has tiny pieces of shell in it, so it’s important to pick them out. There’s also a lot of excess liquid in crab meat, so you have to drain it or your dip will be watery. The best way to gather the crab meat into your hands and squeeze out any excess liquid over the sink.
新鲜的蟹肉里面有小块的壳，所以把它们挑出来很重要。蟹肉中还有很多多余的液体，所以你必须把它排干，否则你的蘸酱会很水。将蟹肉收集到手中并挤出水槽上多余液体的最佳方法。
HOW TO MAKE HOT CRAB RANGOON DIP
如何制作热蟹仰光蘸酱
Begin by warming the cream cheese in the microwave to make it easy to whisk, otherwise it will be lumpy and hard to incorporate with the other ingredients. Whisk until smooth, then add the mayonnaise, sour cream, Sriracha, lime juice, garlic, salt, and sugar.
首先在微波炉中加热奶油奶酪，使其易于搅拌，否则它会结块且难以与其他成分混合。搅拌至光滑，然后加入蛋黄酱、酸奶油、是拉差、酸橙汁、大蒜、盐和糖。
Whisk to combine.
搅拌混合。
Add the crab meat, light green scallions, and 3/4 cup of the cheese.
加入蟹肉、浅绿色葱和 3/4 杯奶酪。
Using a rubber spatula, fold to combine, being careful not to break up the lumps of crab too much.
用橡皮刮刀折叠起来，小心不要把蟹块弄碎太多。
Transfer the dip to a 1-qt baking dish.
将蘸酱转移到 1 夸脱的烤盘中。
Sprinkle the remaining 1/4 cup cheese over top.
在上面撒上剩下的 1/4 杯奶酪。
Bake until the cheese is melted and the dip is bubbling. (You don’t want it too golden.)
烘烤直到奶酪融化并且蘸酱冒泡。 （你不希望它太金黄。）
Top with the Thai sweet chili sauce.
淋上泰式甜辣椒酱。
Sprinkle the dark green scallions and cilantro (if using) over top.
在上面撒上深绿色的葱和香菜（如果使用）。
WHAT YOU’LL NEED TO MAKE CRISPY WONTON CHIPS
制作脆皮馄饨片需要什么
Wonton wrappers are widely available at most supermarkets. You will typically find them in the refrigerated section of the produce department, near the tofu.
大多数超市都可以买到馄饨皮。您通常会在靠近豆腐的农产品部门的冷藏区找到它们。
HOW TO MAKE WONTON CHIPS
如何制作馄饨片
Pour the vegetable oil to a depth of 3/4 inch into a Dutch oven or large heavy pot. Heat over medium-high heat until the oil reaches 350°. (If you don’t want to bother with a thermometer, just drop one of the wontons into the oil to test it; if it sizzles, the oil is ready.)
将植物油倒入荷兰烤箱或大而重的锅中，深度为 3/4 英寸。用中高温加热，直到油达到 350°。 （如果你不想打扰温度计，只需将一个馄饨放入油中测试一下；如果发出嘶嘶声，油就准备好了。）
Fry the wontons in batches, without crowding the pan, for about 15 seconds on each side or until golden brown and crisp. Adjust the heat as necessary as you go if the wontons are cooking to quickly or slowly. Drain on paper towels and sprinkle lightly with salt.
分批煎馄饨，不要把锅挤满，每边大约15秒，或者直到金黄酥脆。如果馄饨煮得快或慢，则根据需要调整热量。用纸巾吸干水分，轻轻撒上盐。
Serve with a spoon for scooping the dip onto the wonton chips, as the chips are fragile.
用勺子舀到馄饨片上，因为馄饨片很脆弱。
