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

Instructions

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. Spread the sweet-and-sour sauce on top, leaving about a 1-inch border of cream cheese all around. Spoon the crab mixture on top of the sweet-and-sour sauce. The dip can be prepared up to this point and refrigerated, covered, overnight.
4. Just before serving, scatter the lettuce, scallions and cilantro over the crab, leaving a 1-inch border all around. Serve with wonton skins, shrimp chips or rice crackers.