Crab Rangoon Dip
Ingredients
- 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 teaspoons brown sugar
- 2 teaspoons soy sauce
- One 6-ounce can lump crab meat, drained and shredded
- 1/2 cup grated Monterey Jack cheese, plus more for sprinkling over top
- 2 scallions, thinly sliced, green and white parts separated
- Sprinkle of paprika, for garnish
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