Crab Rangoon Dip

Preheat oven 350°F. Whisk together cream cheese, sour cream, and mayonnaise in a large bowl until mixture is well combined and smooth. Stir in soy sauce, Sriracha, and garlic powder. Fold in crabmeat, scallions, and 1/2 cup of the Monterey Jack cheese.

Lightly grease an 8-inch square baking dish with cooking spray. Spoon crab mixture into prepared baking dish. Bake in preheated oven until bubbly, about 20 to 25 minutes. Remove from oven, and immediately sprinkle with remaining 1/2 cup Monterey Jack cheese. Let stand until cheese melts, about 5 minutes.

While crab mixture bakes, pour oil to depth of 1/2 inch in a large deep skillet, and heat over medium to 325°F. Fry wonton wrappers, in batches of 10 to 12, in hot oil until golden brown, 60 to 90 seconds. Drain wonton chips on paper towels, and sprinkle each batch with salt to taste. Serve wonton chips with hot crab dip.