Hot Crab Rangoon Dip

Instructions

1. Preheat the oven to 350°F (175°C) 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.
2. Place the cream cheese in a large, microwave-safe bowl; microwave on high heat until the cream cheese is softened, 45 to 60 seconds. 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 (60 g) of the cheese; using a rubber spatula, fold to combine, being careful not to break up the lumps of crab meat too much.
3. Spread the dip evenly into a 1-qt (1L) baking dish and sprinkle the remaining ¼ cup (20 g) cheese over top. Bake, uncovered, until the cheese is melted and the crab dip is bubbling, about 25 minutes. Remove from the oven and spread the Thai sweet chili sauce over the top. Sprinkle with the reserved dark green scallions and cilantro (if using). Serve with a spoon for scooping the dip onto the wonton chips, as the chips are fragile.
4. Pour the vegetable oil to a depth of ¾-in (2-cm) into a Dutch oven or large heavy pot. Heat over medium-high heat until the oil reaches 350° (175°C). (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.) 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 too quickly or slowly. Drain on paper towels and sprinkle lightly with salt.