Crab Dip Recipe

Prepare base

Preheat oven to 350°F (175°C). In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or whisk.

Combine ingredients

Add mayonnaise, sour cream, lemon juice, Worcestershire sauce, Dijon mustard, hot sauce (if using), grated Parmesan, chopped parsley, and salt and pepper to the bowl. Mix until fully combined and smooth.

Fold in crab

Gently fold in the lump crab meat and the thinly sliced green onions, taking care not to overwork the crab so it retains pieces and texture. Taste and adjust seasoning with additional salt, pepper, or lemon if needed.

Bake

Transfer the mixture to a shallow 1-quart ovenproof dish or small baking skillet, smoothing the top. Bake on the middle rack for 20–25 minutes, until hot and bubbling and the top is lightly golden.

While the dip bakes, prepare the wonton chips. Pour vegetable oil into a medium heavy-bottomed skillet or pot to a depth of about 1 inch and heat over medium-high until the temperature reaches 350°F (175°C) or a test edge of wonton sizzles immediately.

Working in small batches, separate wonton wrappers. Fry 4–6 wrappers at a time, carefully sliding them into the hot oil. Fry 20–40 seconds, flipping once, until they are puffed and golden brown. Use a slotted spoon to transfer to a paper towel–lined tray and immediately sprinkle with fine salt. Repeat until all wrappers are fried.

If you prefer a baked chip alternative: brush both sides of wonton wrappers lightly with oil, stack and cut into triangles, then bake on a rimmed sheet at 375°F (190°C) for 6–9 minutes, turning once, until golden and crisp.

Remove the baked crab dip from the oven. Spoon the sweet chili sauce over the center of the hot dip in a decorative pattern or drizzle, leaving some edges visible.

Scatter the additional thinly sliced green onion over the top for color and a fresh bite.

Serve the hot crab dip immediately with the fried wonton chips on the side for dipping.