Ingredients

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• 12 cups vegetable oil, for frying
• 25 wonton wrappers, cut in half diagonally into triangles
• 1 teaspoon kosher salt
• One 8-ounce block cream cheese, softened
• 2 tablespoons whole milk
• 1 tablespoon sriracha
• 2 Teaspoon fresh squeezed lemon juice
• 2 teaspoons fish sauce
• 1 teaspoons brown sugar
• 2 teaspoons soy sauce
• 1 Lb. lump crab meat, drained and shredded
• 3/4 cup grated Monterey Jack cheese
• 1/2 cup freshly grated parmesan cheese
• 2 scallions, thinly sliced, green and white parts separated
• Sprinkle of scallion greens, paprika and Lemon Zest, for garnish

Directions

• 1. Heat the vegetable oil in a large heavy-bottomed pot until it reaches 350 degrees F.
• 2. In batches, carefully lower the wrappers into the hot oil and fry until golden brown, 1 to 2 minutes. Remove to a paper towel to drain, sprinkle with salt and set aside.
• 3. Preheat the oven to 350 degrees F.
• 4. Put the cream cheese, milk, sriracha, brown sugar and soy sauce, lemon juice and fish sauce in medium bowl. With a hand mixer, beat together until smooth, about 1 minute. Fold in the shredded crab meat, cheese and scallion whites. Taste and adjust the seasoning as needed.
• 5. Transfer to a small baking dish, Sprinkle with parmesan cheese and bake until golden brown and bubbly, 20 to 25 minutes. Sprinkle with some paprika and the scallion greens. Serve with the fried wonton chips. (If not serving right away, cover the dip with foil to keep warm.)

Photos