Warm Scallion Crab Dip With Wonton Chips

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Washington Post

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Ingredients

1 pound cream cheese, at room temperature

2 cups mayonnaise (do not use nonfat)

10 to 15 large (2 bunches) scallions, white and tender green parts, finely chopped

2 cloves garlic, finely minced

2 tablespoons dry sherry

2 pounds crab meat, picked over to remove cartilage and shells

Coarse kosher salt

Freshly ground black pepper

Peanut or vegetable oil, for frying

50 (14-ounce package) wonton skins

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