Active ingredients: 1 tablespoon Butter, Melted,3-4 Tablespoon Canola Oil,8 Oz. Fresh Crab,8 Oz. Cream Cheese,1 Clove Garlic, Minced,3 Green Onions,8-10 Drops Hot Sauce,1/ 2 Lemon, Juiced,1/ 4 cup Mayonnaise,1/ 2 tsp Onion Powder,1/ 2 cup Panko,1/ 4 cup Parmesan,1/ 2 tsp Parsley,1/ 4 tsp Salt and Pepper,1 Pkg. Wonton Wrappers,1 tsp Worcestershire
Instructions: Slice the egg roll wrappers into 8 triangles., Place a piece of parchment on a cookie sheet and spread a tablespoon of oil over the top., Lay out the chips on the parchment and prepare them in the oven at 425 degrees for 2 to 3 minutes; till the ends begin to brown., Bring them out, spray with salt and let cool., Refresh the oil after every 2 batches.Instructions: Drop the cream cheese into a mixer and work up for a minute or 2 to smooth it out., Add in the mayo, lemon juice, green onions, Worcestershire, garlic, onion powder, hot sauce, salt and pepper., Whip it up for a minute or 2 more., Gently fold in the crab., For the crumb topping, stir together the butter, panko, parmesan and parsley. Spread over the top of the dip., Move the dip into the oven at 350 degrees for 20 minutes or up until bubbly and hot., Serve chips with sweet chili sauce sprinkled over the top. *, Even if you don’t care for sweet chili sauce, try in this dish. It truly makes the dip!