A recipe for warm scallion crab dip with wonton chips in the Nov. 29 Food section gave incorrect nutritional information. The numbers given were per serving (about 2 1/2 tablespoons) of dip only, not for each serving of the complete dish.
Recipe: Warm Scallion Crab Dip
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Warm Scallion Crab Dip With Wonton Chips
Makes about 5 cups
(20 to 30 servings)
Falls Church resident Jennifer Beckman describes this improvised dish as a kind of deconstructed crab Rangoon. She says backfin crabmeat is fine to use here. To serve a party of 40, double the recipe. The dip can be made 1 day ahead, covered and refrigerated. But make the wonton chips the day of the party and keep them at room temperature, uncovered, until ready to serve.
1 pound cream cheese, at room temperature
2 cups mayonnaise (do not use nonfat)
10 to 15 large scallions (2 bunches), white and tender green parts, finely chopped
2 cloves garlic, finely minced
2 tablespoons dry sherry
2 pounds crabmeat, picked over to remove cartilage and shells
Coarse kosher salt
Freshly ground black pepper
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