Layered Crab Rangoon Dip Recipe | Food Network UK

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
• Salt and freshly ground black pepper
• 1/2 cup sweet-and-sour sauce
• 1 small romaine heart, thinly shredded
• 1 bunch spring onions, thinly sliced
• 1 cup loosely-packed fresh coriander leaves, chopped
• Fried wonton skins, prawn crackers or rice crackers, for serving