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Preheat the oven to 425F.
In a large mixing bowl, add room temperature cream cheese, japanese mayonnaise, and sour cream until smooth. Fold in crab meat, 1 ½ cups of cheddar cheese, scallions, soy sauce, sriracha, lime juice, and salt and pepper to taste.
Place crab mixture into a baking dish and sprinkle with the remaining ½ cup of the cheese
Bake at 425F for 20-25 minutes or until the cheese is golden brown and bubbling.
Meanwhile, cut wonton wrappers in half into rectangles. In a saute pan or heavy bottomed pot, heat neutral oil to 375F and fry for 15-30 seconds until golden brown. Drain on a kitchen towel.
Garnish the Crab Rangoon Dip with chopped scallions and serve with the crispy wontons!