Crab Rangoon Dip

8 ounces flake-style

Recipe and photo by Sara Newberry


imitation crabmeat

8 ounces cream cheese, at room temperature

2 teaspoons sriracha, or to taste

1 teaspoon sugar

1/2 teaspoon garlic powder

Juice of one lemon

3 scallions, thinly sliced, plus more for garnish


Crackers or wonton chips, for serving

In a food processor, pulse crabmeat until finely chopped. Remove half of it and transfer to a mixing bowl. Add remaining ingredients except scallions and pulse until mixed. Add to crab and fold together, then fold in scallions. Season with salt to taste. Transfer to a serving dish, top with reserved scallions, and serve with crackers or wonton chips.