If using refrigerated cream cheese, cut into cubes and allow to soften slightly so it mixes smoothly. Drain any excess liquid from the crab meat and pat dry with paper towels; pick through to remove any shells.

In a large mixing bowl, beat the softened cream cheese until smooth. Add mayonnaise, sour cream, and cream of chicken soup; mix until fully combined and creamy.

Add Worcestershire sauce, soy sauce, lemon juice, sugar, garlic powder, onion powder, salt, and black pepper. Mix until seasoning is evenly distributed.

Fold in the crab meat and the white parts of the sliced scallions, plus the chopped cilantro/parsley if using. Taste and adjust seasoning (add more salt, pepper, or lemon juice as needed). Transfer mixture into the prepared baking dish and spread into an even layer.

Parmesan-Panko Crust

In a small bowl combine panko breadcrumbs, grated Parmesan, melted butter, and lemon zest if using. Stir until the panko is evenly moistened and resembles wet sand.

Evenly sprinkle the Parmesan-panko mixture over the top of the assembled crab dip, pressing lightly to adhere. This will create a golden, crunchy crust as it bakes.

Bake in the preheated 375°F (190°C) oven uncovered for 20–25 minutes, until the dip is bubbly around the edges and the crust is golden. For extra browning, place under the broiler for 1–2 minutes—watch carefully to prevent burning.

Wonton Chips

Choose frying or baking method: For frying, pour 1–1.5 inches of neutral oil into a deep skillet and heat to 350°F (175°C). For baked chips, preheat oven to 350°F (175°C) and line a baking sheet with parchment.

If frying: working in batches, fry wonton wrappers (single or folded for sturdier chips) for 20–40 seconds per side until golden and blistered. Remove with a slotted spoon to a paper-towel-lined tray and immediately season with coarse salt. If baking: brush or spray both sides of wonton wrappers lightly with oil, arrange in a single layer on the sheet, and bake 6–8 minutes, flipping halfway, until golden and crisp; season with salt right away.

Allow chips to cool and crisp further while the dip finishes baking. Transfer to a serving bowl or platter when ready.

To Serve

Once the crab dip is baked and crust is golden, remove from oven and let rest 3–5 minutes. Sprinkle the green parts of the sliced scallions over the top.

Serve the dip hot with wonton chips alongside a bowl of Thai sweet chili sauce for drizzling or dipping. Offer lemon wedges on the side for a bright squeeze if desired.

Leftovers: Cool completely, cover, and refrigerate up to 3 days. Reheat covered in a 350°F (175°C) oven until warmed through, about 15–20 minutes.