Crab Rangoon Dip (5 servings)

Makes 5 Servings

  • 8 oz. Cream cheese, at room temperature
  • ½ cup Mayonnaise
  • ½ cup Sour cream
  • ¼ 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 ½ cup Monterey Jack cheese, shredded
  • ½ cup Green onions, sliced
  • You choose: Buttery Crackers, Tortilla chips, Pita chips, or wonton chips to use to scoop up the dip.


  1. Preheat the oven to 350 degrees F and spray a 1 ½ - 2-quart casserole dish or another oven-safe dish with non-stick cooking spray. Set it aside.
  2. Beat the cream cheese in a large bowl until smooth. Add the sour cream, mayonnaise, soy sauce, garlic, and sugar, and continue to mix until fully combined.
  3. Stir in the crab, half of the shredded cheese, and all of the sliced green onions.
  4. Put the crab mixture into the prepared baking dish and spread in an even layer. Sprinkle the remaining cheese over the top.
  5. Place the baking dish in the oven and bake for 20-25 minutes or until the cheese is melted and bubbly. Optional: Broil for 2-3 minutes for an even more golden cheesy top (but keep a close eye to prevent any burning).
  6. Enjoy with crispy (homemade or store-bought) wonton chips, buttery crackers, or tortilla chips.