Crab Rangoon Bombs
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.
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.
Notes
Try baking or air frying for a healthier alternative. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze uncooked filled wontons for up to 2 months.