An Upscale Spin on Crab Rangoons

David Schuttenberg

Crab rangoon is seeing a renaissance on menus, with chefs paying homage to the classic dish while reinventing it for modern palates. Innovating around the beloved flavor profile is right on brand for Beautiful South, a restaurant that serves Americanized Chinese classics. Its Crab “Rangoon” takes shape as a shareable dip, featuring whipped cream cheese, tons of blue crab, roasted garlic, scallion and rice vinegar. Crispy fried wontons are served on the side with a housemade fermented chile gastrique that lends a sweet heat to round out the flavors of the dip.

David Schuttenberg, executive chef, calls the dish “wildly popular.” He says, “We wanted to stick with the classic flavor profile, but amp up the crab, making it texturally more like a traditional smoked fish dip.” He notes that, in his experience, most versions of the dish are lacking in sufficient crab. “Balance is key, and the splash of rice vinegar helps cut the richness of the cream cheese while amplifying the sweetness of the crabmeat,” says Schuttenberg. “It works because it hits all the notes: sweet crab meat, crunchy wonton crisps, rich cream cheese and bright, sweet and spicy sauce.”

Read more Best of Flavor 2025