Why You’ll Love This Recipe
Crab Rangoon Bombs are a crispy, creamy, and flavorful twist on the classic Crab Rangoon. These bite-sized delights feature a crunchy golden exterior with a luscious, cheesy crab filling inside. Perfect for parties, game nights, or as a delicious appetizer, they deliver the perfect balance of savory, creamy, and crispy textures in every bite. Easy to make and incredibly satisfying, these bombs will quickly become a favorite among seafood lovers!
Ingredients
- 8 oz (225g) cream cheese, softened
- 1 cup (120g) lump crab meat (or imitation crab, finely chopped)
- 2 green onions, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sugar
- 1 package wonton wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
- Sweet chili sauce or soy sauce for dipping
Directions
- Prepare the Filling: In a mixing bowl, combine the softened cream cheese, crab meat, green onions, Worcestershire sauce, soy sauce, garlic powder, onion powder, and sugar. Mix until smooth and well combined.
- Shape the Bombs: Place a teaspoon of the crab mixture in the center of each wonton wrapper. Brush the edges with the beaten egg, then fold the wrapper over the filling, sealing tightly to form a ball. Ensure there are no air pockets.
- Heat the Oil: In a deep pan or pot, heat oil to 350°F (175°C).
- Fry Until Golden: Carefully drop the filled wontons into the hot oil and fry in batches for 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.
- Serve: Serve warm with sweet chili sauce or soy sauce for dipping.
Servings and Timing
- Servings: Makes about 20 Crab Rangoon Bombs
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
Variations
- Baked Option: Instead of frying, brush with oil and bake at 375°F (190°C) for 12-15 minutes until golden brown.
- Air Fryer Version: Air fry at 375°F (190°C) for 8-10 minutes, flipping halfway through.
- Spicy Twist: Add a teaspoon of sriracha or chili flakes to the filling for extra heat.
- Different Protein: Substitute crab with cooked shrimp or shredded chicken.
- Cheese Blend: Mix in a bit of shredded cheddar or mozzarella for a cheesier filling.
Storage and Reheating
- Refrigeration: Store leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze uncooked filled wontons on a baking sheet, then transfer them to a freezer bag for up to 2 months. Fry from frozen, adding an extra minute to the cooking time.
- Reheating: Reheat in an air fryer at 350°F (175°C) for 3-5 minutes or in the oven at 375°F (190°C) for 7-8 minutes. Avoid microwaving as it can make them soggy.
FAQs
Can I make these ahead of time?
Yes! Prepare the filled wontons in advance and refrigerate or freeze them before frying.
What dipping sauces pair well with Crab Rangoon Bombs?
Sweet chili sauce, soy sauce, honey mustard, or a garlic aioli work great.
Can I use canned crab meat?
Yes, but drain it well to avoid excess moisture in the filling.
Why are my wontons not sealing properly?
Make sure to press firmly when sealing and use enough egg wash to create a strong bond.
Conclusion
Crab Rangoon Bombs are a fun and delicious appetizer that brings the flavors of classic Crab Rangoon into an easy-to-eat, crispy bite. Whether fried, baked, or air-fried, these golden delights are perfect for any occasion. Pair them with your favorite dipping sauce and enjoy!
Related Recipes You Might Enjoy
If you loved making Crab Rangoon Bombs, why not explore more delicious and unique recipes? These dishes complement the flavors and textures of your crispy crab treats:
- Try the Cheddar Bay Crab Cakes with Lemon Butter Drizzle for another seafood delight that’s bursting with rich, buttery goodness.
- If you’re a fan of crunchy, cheesy bites, these Air Fryer Cheesy Taco Bombs will be right up your alley!
- Craving a warm and comforting bowl of goodness? This Spicy Jalapeño Popper Soup with Avocado Cream brings the perfect balance of heat and creaminess.
- For a perfect side dish, consider these Garlic Butter Chicken Balls with Creamy Parmesan Pasta to add a hearty and savory element to your meal.
- Finally, if you’re in the mood for another delicious appetizer, check out these Spinach Dip Cheese Crisps—a crispy, cheesy snack that’s just as addictive as your Crab Rangoon Bombs!
Crab Rangoon Bombs
Equipment
- Mixing Bowl
- Deep Pan or Pot
- Slotted Spoon
- Paper Towels
Ingredients
Filling
- 8 oz cream cheese softened
- 1 cup lump crab meat or imitation crab, finely chopped
- 2 stalks green onions finely chopped
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp sugar
Wrapper & Cooking
- 1 package wonton wrappers
- 1 egg beaten (for sealing)
- oil for frying
- sweet chili sauce or soy sauce for dipping
Instructions
- In a mixing bowl, combine the softened cream cheese, crab meat, green onions, Worcestershire sauce, soy sauce, garlic powder, onion powder, and sugar. Mix until smooth and well combined.
- Place a teaspoon of the crab mixture in the center of each wonton wrapper. Brush the edges with the beaten egg, then fold the wrapper over the filling, sealing tightly to form a ball. Ensure there are no air pockets.
- In a deep pan or pot, heat oil to 350°F (175°C).
- Carefully drop the filled wontons into the hot oil and fry in batches for 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.
- Serve warm with sweet chili sauce or soy sauce for dipping.