Preheat the oven to 400°F. Cut the wonton wrappers diagonally into triangles and arrange them in a single layer on a cream enameled baking sheet, then brush lightly with the vegetable oil.

Bake the wonton triangles for 6 to 8 minutes, flipping once, until golden and crisp at the edges; set aside on the sheet. Lower the oven temperature to 375°F.

Drain the crab meat in a fine-mesh sieve, pressing firmly with paper towels until no liquid pools in the bowl, then flake it into bite-sized pieces in a small bowl.

In a large white mixing bowl, beat the softened cream cheese with a hand mixer or sturdy spoon for about 1 minute, until completely smooth with no visible lumps.

Add the sour cream, mayonnaise, 2 of the sliced green onions, the garlic, soy sauce, Worcestershire sauce, and black pepper to the bowl; mix until the color is even throughout.

Fold in the drained crab meat and 1/2 cup of the mozzarella with a rubber spatula, using gentle strokes just until the crab is distributed; stop as soon as no streaks of plain cream cheese remain.

Spread the mixture into a 9-inch white ceramic baking dish, pressing it into an even layer with the back of a spoon so it reaches the edges of the dish.

Scatter the remaining 1 cup of mozzarella evenly over the top, covering the surface completely so no bare filling shows through.

Bake for 20 to 25 minutes, until the edges bubble visibly and the cheese on top turns deep golden in patches, not just melted.

Remove the dish from the oven and let the dip rest for 5 minutes on a wooden board; it firms up slightly, which keeps it from sliding off a chip.

Drizzle the warm dip with the sweet chili sauce and scatter the remaining sliced green onion over the top.

Serve the dip warm, straight from its dish, with the wonton chips and extra sweet chili sauce alongside for dipping.