Layered Crab Rangoon Dip

• 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
• 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

1. Beat together the cream cheese and milk in a large bowl with an electric mixer until smooth, about 2 minutes.
2. Combine the crabmeat, water chestnuts, mustard, onion, Worcestershire, soy sauce, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and toss gently to combine.
3. Spread out the cream cheese mixture in an even layer in a 9- by 13-inch baking dish.
4. Spread the sweet-and-sour sauce on top, leaving about a 1-inch border of cream cheese all around.
5. Spoon the crab mixture on top of the sweet-and-sour sauce.
6. The dip can be prepared up to this point and refrigerated, covered, overnight.
7. Just before serving, scatter the lettuce, scallions and cilantro over the crab, leaving a 1-inch border all around.
8. Serve with wonton skins, shrimp chips or rice crackers.

cream cheese, milk, lump, water chestnuts, hot chinese, red onion, worcestershire sauce, soy sauce, lemon juice, kosher salt, sweetandsour sauce, heart, scallions, cilantro, wonton skins

Taken from www.foodnetwork.com/recipes/food-network-kitchens/layered-crab-rangoon-dip.html (may not work)