Crab Rangoon Bombs Recipe

Introduction

Crab Rangoon Bombs are a delightful twist on the classic appetizer, featuring a creamy, savory crab filling wrapped in crispy wonton shells. Perfect for parties or a tasty snack, these bite-sized treats are easy to make and sure to impress.

Ingredients

• 12 wonton wrappers
• 1 cup lump crab meat (fresh or canned)
• 4 oz cream cheese (softened)
• 2 green onions (finely chopped)
• 1 tsp garlic powder
• 1 tsp soy sauce
• Vegetable oil (for frying)

Instructions

1. Step 1: In a mixing bowl, combine softened cream cheese, crab meat, green onions, garlic powder, and soy sauce. Mix well until fully incorporated.
2. Step 2: Place about one tablespoon of filling in the center of each wonton wrapper. Moisten edges with water and fold over diagonally to form a triangle. Seal tightly.
3. Step 3: Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
4. Step 4: Fry the bombs in batches, about three to four at a time, until golden brown and crispy, approximately 3-4 minutes per side. Drain on paper towels.

Tips & Variations

• For extra flavor, add a dash of Worcestershire sauce or a pinch of cayenne pepper to the filling mixture.
• Try baking the bombs at 400°F (200°C) for 12-15 minutes as a healthier alternative to frying.
• Serve with sweet chili sauce or soy sauce for dipping.

Storage

Store any leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer at 350°F (175°C) for 5-7 minutes to regain crispiness. Avoid microwaving to keep them crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use imitation crab meat for this recipe?

Yes, imitation crab meat can be used as a budget-friendly alternative, though fresh lump crab meat offers a richer flavor and better texture.

How do I prevent the wonton wrappers from drying out before frying?

Keep unused wrappers covered with a damp kitchen towel while you work to prevent them from drying and cracking.

Crab Rangoon Bombs Recipe

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4.4 from 138 reviews

Crab Rangoon Bombs are crispy, golden-fried wonton wrappers filled with a creamy mixture of crab meat, cream cheese, and seasonings. These savory bites make a perfect appetizer or party snack, delivering a delightful combination of textures and flavors in every crispy, creamy mouthful.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American Chinese

Ingredients

Scale 1x2x3x

Filling

• 1 cup lump crab meat (fresh or canned)
• 4 oz cream cheese (softened)
• 2 green onions (finely chopped)
• 1 tsp garlic powder
• 1 tsp soy sauce

Wrapper and Frying

• 12 wonton wrappers
• Vegetable oil (for frying)

Instructions

1. Prepare filling: In a mixing bowl, combine the softened cream cheese, crab meat, finely chopped green onions, garlic powder, and soy sauce. Mix thoroughly until all ingredients are well incorporated into a smooth, creamy filling.
2. Fill wonton wrappers: Place about one tablespoon of the crab and cream cheese filling into the center of each wonton wrapper. Lightly moisten the edges with water to help with sealing.
3. Seal the bombs: Fold each wonton wrapper diagonally over the filling to form a triangle. Press the edges firmly together to ensure they are tightly sealed to prevent the filling from leaking during frying.
4. Heat oil: In a deep skillet or frying pan, heat vegetable oil over medium-high heat to approximately 350°F (175°C). Use a thermometer for accurate temperature.
5. Fry the bombs: Carefully place three to four crab rangoon bombs into the hot oil, frying in batches. Cook each side for about 3 to 4 minutes until they turn golden brown and crispy.
6. Drain and serve: Use a slotted spoon to remove the fried bombs from the oil and drain them on paper towels to remove excess oil. Allow to cool slightly before serving.

Notes

• Ensure the cream cheese is softened to make mixing easier and smoother.
• Do not overfill the wonton wrappers to avoid bursting during frying.
• If you prefer a different shape, you can fold into a purse or roll instead of a triangle, just ensure it’s sealed well.
• Maintain oil temperature to get perfectly crispy bombs without absorbing too much oil.
• Serve with sweet and sour sauce, soy sauce, or a spicy dipping sauce for additional flavor.

Keywords: Crab Rangoon, Crab Rangoon Bombs, Wonton Appetizer, Fried Crab Appetizer, Crab Dip Bites, Party Snacks