Baked Crab Rangoon Dip with Cream Cheese
From the Oceanside kitchen Β· Recipe collection
Cream cheese, crab, green onion and melted Monterey Jack turn crab rangoon flavors into a warm party dip. Serve it with crunchy chips or crackers.
Baked Crab Rangoon Dip with Cream Cheese
- Yield
- 5 servings
Ingredients
- 8 oz. Cream cheese, at room temperature
- Β½ cup Mayonnaise
- Β½ cup Sour cream
- ΒΌ cup Low-sodium soy sauce
- 3 cloves garlic, minced
- 1 tsp Sugar
- 8 oz. Imitation crab meat (or drained canned white crab meat or fresh/frozen crab meat)
- 1 Β½ cup Monterey Jack cheese, shredded
- Β½ cup Green onions, sliced
- You choose: Buttery Crackers, Tortilla chips, Pita chips, or wonton chips to use to scoop up the dip.
Step-by-step instructions
- Preheat the oven to 350Β°F. Lightly grease a 1Β½β2 quart oven-safe dish.
- Beat softened cream cheese until smooth. Mix in sour cream, mayonnaise, soy sauce, garlic and sugar.
- Fold in cooked, well-drained crab meat, half the Monterey Jack and the green onions.
- Spread in the dish and top with the remaining cheese. Bake about 20β25 minutes, until hot and bubbling.
- For a golden top, broil briefly while watching continuously. Serve with wonton chips, crackers or tortilla chips.
What to serve alongside
Wonton chips or crackers.
Helpful questions
How do I keep the seafood tender?
Use cooked crab meat and drain it well so the dip stays creamy; broil only briefly while watching the top.
Can I use frozen seafood?
Yes, when it is suitable for this recipe. Thaw it in the refrigerator after removing vacuum packaging, then pat dry before cooking. Follow the recipe or product label if it specifically calls for cooking from frozen.
