For the Hot Crab Dip: Preheat the oven to 350°F. Set out a 9-inch baking dish and spray with cooking spray. Then set out a medium mixing bowl.

In the mixing bowl, combine the softened cream cheese, drained crab meat, mayonnaise, shredded cheese, scallions, soy sauce, and garlic powder. Gently mix until well combined. Then scoop the mixture into the baking dish and spread out in an even layer.

Sprinkle the Panko breadcrumbs over the top and spray the top of the breadcrumbs with additional cooking spray. Bake the dip for 30 minutes, or until the edges are bubbly and the top is golden.

For the Wonton Chips: In some areas you can find fried wonton chips in the snack aisle, or in the international section of major grocery stores. If you can’t find them, you can make them with wonton wrappers! Set a large pot over medium high heat. Add a cooking thermometer to the side of the pot. Fill the pot with 2 inches of cooking oil. Cut the square wonton wrappers in half, to create triangles.

Once the oil reaches 350°F, drop 2 to 3 wonton triangles in the oil at a time. Use a skimmer to flip them, cooking for a total of 5 to 10 seconds per chip, until just golden brown. Quickly remove from the oil in place on a paper towel lined plate. Repeat, repeat, repeat. This process goes quickly because the chips cook so fast. You can add more wontons to the oil if desired, but I find it so much easier to control their color if you do just a few at a time. Adjust the heat as needed.