Ingredients
8ozcream cheese
¼cupmayonnaise
¼cupsour cream
1tbspSriracha
1tbsplime juice,fresh
1small garlic clove,minced
¼tspsalt
¼tspsugar
8ozfresh lump crab meat,well drained
3scallions,or green onions, white and dark green parts separated
1cupMonterey Jack cheese,or mozzarella cheese, shredded, divided
¼cupThai sweet chili sauce,room temperature
1tbspcilantro,for garnish
24wonton wrappers,(from one 6-oz package), cut in half
vegetable oil,for frying
salt
Preparation
Preheat the oven to 350 degrees F and set an oven rack in the middle position. Set aside 1 tablespoon of the dark green portion of the sliced scallions to use as a garnish on the finished dip.
Place the cream cheese in a large, microwave-safe bowl; microwave on high heat for 45 to 60 seconds, until the cream cheese is softened.
Whisk the cream cheese until completely smooth. Add the mayonnaise, sour cream, Sriracha, lime juice, garlic, salt, and sugar; whisk to combine.
Add the crab meat, scallions, and ¾ cup of the cheese; using a rubber spatula, fold to combine, being careful not to break up the lumps of crab meat too much.
Spread the dip evenly into a 1-qt baking dish and sprinkle the remaining ¼ cup cheese over top.
Bake, uncovered, for about 25 minutes, until the cheese is melted and the crab dip is bubbling.
Remove the rangoon from the oven and spread the Thai sweet chili sauce over the top. Sprinkle with the reserved dark green scallions and cilantro.
Pour the vegetable oil to a depth of ¾-inch into a Dutch oven or large heavy pot. Heat over medium-high heat until the oil reaches 350 degrees F.
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 if the wontons are cooking too quickly or slowly.
Drain on paper towels and sprinkle lightly with salt.
Serve crab rangoon dip alongside the fried wonton chips, and enjoy!
