Crab stick crackers and crab dip

Ingredients:

Crab stick crackers

• 450 g crab sticks (imitation), thaw if frozen
• 6 tbsp. vegetable oil
• 3 tablespoons potato or corn starch

Crab dip

• 450 g crab sticks (imitation), thaw if frozen
• 220 g of cream cheese at room temperature
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 cup grated sharp cheddar
• 1 tbsp Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 0.5 tsp sugar
• 1/4 tsp freshly ground black pepper
• 1 lemon, cut in half
• 3 green onions, thinly sliced ​​(white parts separated from green parts)

Preparation:

1. Crab stick crackers:
   
   Roll and cut each crab stick into 1–2 cm wide strips. Place the strips in a single layer, spaced slightly apart, between paper towels and press firmly to remove excess moisture. Set aside.
2. Meanwhile, preheat oven to 375°F (190°C). Spray a 2-quart baking dish with cooking spray.
3. Crab dip:
   
   Shred each crab stick by placing it on a work surface and piercing it with a fork along its entire length to create long strands. Cut crosswise into 2.5 cm long pieces and set aside.
4. In a large bowl, combine the cream cheese with the mayonnaise and sour cream. Add the cheddar, Worcestershire sauce, garlic powder, smoked paprika, sugar, black pepper, and the juice of half a lemon. Set aside 2 tablespoons of chopped green onions for serving; stir the rest into the cheese mixture along with the chopped crab sticks.
5. Spread evenly in the prepared baking dish and bake until golden brown and bubbly on top, about 30 minutes.
6. Meanwhile, in a large cauldron or heavy-bottomed saucepan, heat the oil over medium-high heat to 175°C.
7. Divide the crab stick strips into three portions and gently toss one-third in a large bowl with 1 tablespoon of potato starch. Drop each strip into the hot oil and fry, without stirring, for 1 minute, until the starch hardens. Carefully separate the strips using tongs and a slotted spoon. Fry until golden brown and crispy, about 3 minutes. Transfer the crab crackers to a paper towel-lined plate or baking sheet. Let cool completely. Crab stick crackers can be stored in a tightly sealed container at room temperature for up to 5 days..
8. Sprinkle the hot crab dip with the remaining green onion and let cool for 10 minutes. Cut the remaining lemon half into wedges. Serve the crab crackers with the dip and lemon wedges.