Here’s a cool, creamy, and slightly spicy twist on a party favorite: Cold Crab Rangoon Dip with Jalapeños. It’s rich with cream cheese, studded with crab, and has just the right kick from fresh jalapeños — perfect with crispy wonton chips, crackers, or veggies.
🦀 Cold Crab Rangoon Dip with Jalapeños
Ingredients (Serves 6–8):
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8 oz cream cheese, softened
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½ cup sour cream or Greek yogurt
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¼ cup mayonnaise
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1–2 jalapeños, finely diced (seeded for less heat)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon Worcestershire sauce
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1½ cups lump crab meat (fresh, canned, or imitation)
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2 green onions, finely chopped
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Juice of ½ lemon (about 1 tbsp)
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Salt and black pepper to taste
Optional toppings:
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Extra sliced jalapeños
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Chopped green onions or chives
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Crushed wonton strips or sesame seeds
Instructions:
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Make the base:
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In a medium mixing bowl, combine cream cheese, sour cream, and mayo.
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Beat until smooth and creamy.
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Add flavor:
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Mix in garlic powder, onion powder, Worcestershire sauce, lemon juice, and jalapeños.
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Fold in crab meat and green onions gently to keep the crab chunky.
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Season and chill:
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Add salt and pepper to taste.
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Cover and refrigerate for at least 1 hour to allow the flavors to blend (longer is better!).
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Serve:
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Transfer to a serving bowl and top with extra jalapeños, green onions, or crushed wontons if desired.
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Serve cold with:
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Fried wonton chips
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Crackers or pita chips
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Celery or cucumber slices
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✅ Tips & Variations:
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For extra heat, add a few dashes of hot sauce or diced pickled jalapeños.
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Want a warm version? Bake it at 375°F (190°C) for 20–25 minutes until bubbly and golden.
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Add shredded mozzarella or Monterey Jack for a melty baked upgrade.
Would you like a printable recipe card or instructions on making homemade wonton chips to go with it?