Layered Crab Rangoon Dip

Ingredients

• Two 8-ounce packages cream cheese, at room temperature
• 1/3 cup milk
• 1 pound fresh lump or jumbo lump crabmeat
• One 8-ounce can whole water chestnuts, drained and chopped
• 3 tablespoons hot Chinese mustard
• 1 red onion, finely chopped
• 1 tablespoon Worcestershire sauce
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons fresh lemon juice
• Kosher salt and freshly ground black pepper
• Kosher salt and freshly ground black pepper
• 1/2 cup sweet-and-sour sauce
• 1 small romaine heart, thinly shredded
• 1 bunch scallions, thinly sliced
• 1 cup loosely-packed fresh cilantro leaves, chopped
• Fried wonton skins, shrimp chips or rice crackers, for serving

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