Name: Slow-Cooker Crab Rangoon Dip
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 12 servings
Ingredients: 24 ounces cream cheese, at room temperature; 2 1/2 cups shredded Monterey Jack cheese (about 9.5 ounces); 2 teaspoons soy sauce; 2 teaspoons sriracha; Kosher salt; 6 scallions, thinly sliced, white and green parts separated; 2 cups imitation crabmeat, shredded and roughly chopped (about 9 ounces); Wonton Chips, recipe follows, for serving; Sweet chili sauce, bell pepper strips and seaweed crackers or rice crackers, for serving; Neutral oil, for frying; Half of a 14-ounce package square wonton wrappers, halved into triangles or rectangles; Kosher salt

Directions

Special equipment:

a 4- to 6-quart slow cooker

Fold together the cream cheese, Monterey Jack, soy sauce, sriracha, 1/2 teaspoon salt, the scallion whites and half of the scallion greens in a 4- to 6-quart slow cooker. Cover and set to cook on high for 1 hour.
Stir in the imitation crabmeat and taste for seasoning, adding more salt if desired. Set the slow-cooker to warm, sprinkle the top with the remaining scallion greens and serve with Wonton Chips, sweet chili sauce, bell pepper strips and seaweed crackers or rice crackers.

Wonton Chips:

Set a wire rack on a baking sheet or line the baking sheet with paper towels. Heat 2 inches of oil in a heavy-bottomed pot to 350 degrees F.
In batches, add the wonton wrappers to the oil and fry until golden brown and crisp, 1 to 2 minutes. Transfer to the wire rack to drain excess oil, then sprinkle with salt. Continue with the remaining wonton wrappers, bringing the oil back to temperature between batches.