Crab Rangoon Bombs Recipe

Introduction

Crab Rangoon Bombs are a delightful twist on the classic appetizer, featuring a creamy crab and cream cheese filling encased in a crispy wonton wrapper. Perfectly golden and fried to perfection, these bite-sized treats make a crowd-pleasing snack or party appetizer.

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, chopped green onions, garlic powder, and soy sauce. Mix well until all ingredients are fully incorporated.
2. Step 2: Place about one tablespoon of the filling in the center of each wonton wrapper. Moisten the edges with water, then fold the wrapper over diagonally to form a triangle. Press the edges firmly to 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 crab rangoon bombs in batches, three to four at a time, for about 3-4 minutes per side or until they are golden brown and crispy.
5. Step 5: Remove the fried bombs with a slotted spoon and drain on paper towels to remove excess oil. Serve warm.

Tips & Variations

• For extra flavor, add a splash of Worcestershire sauce or a pinch of cayenne pepper to the filling mixture.
• Use fresh crab meat for a more delicate texture, or canned crab meat for convenience.
• If you prefer baking over frying, bake the wrapped bombs at 400°F (200°C) for 12-15 minutes or until golden and crispy.
• Serve with a sweet chili sauce or soy sauce for dipping to enhance the flavors.

Storage

Store any leftover crab rangoon bombs in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 8-10 minutes to restore crispiness. Avoid microwaving as it can make the wonton wrappers soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can prepare the crab and cream cheese filling a day in advance and keep it refrigerated. Assemble and fry the bombs just before serving for the best texture.

What can I use as a substitute for wonton wrappers?

If wonton wrappers are unavailable, you can use spring roll wrappers or phyllo dough as alternatives, though cooking times and textures may vary slightly.

Crab Rangoon Bombs Recipe

Print Recipe

★★★★★

4.6 from 106 reviews

Crab Rangoon Bombs are a deliciously crispy appetizer featuring creamy, savory crab and cream cheese filling wrapped in wonton wrappers and fried to golden perfection. Perfect for parties or a tasty snack, they combine crunchy exterior and rich, flavorful interior in every bite.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 Crab Rangoon Bombs 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian

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

• 12 wonton wrappers

For Frying

• Vegetable oil (for frying)

Instructions

1. Prepare the 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 fully incorporated and create a smooth, even mixture.
2. Assemble the bombs: Place about one tablespoon of the crab and cream cheese filling in the center of each wonton wrapper. Moisten the edges of the wrapper with water, then fold it over diagonally to form a triangle. Press and seal the edges tightly to ensure the filling does not leak out during frying.
3. Heat oil for frying: In a deep skillet or frying pan, heat vegetable oil over medium-high heat. Use a thermometer to ensure the temperature reaches about 350°F (175°C) for optimal frying.
4. Fry the Crab Rangoon Bombs: Carefully place three to four bombs at a time into the hot oil. Fry each side for approximately 3-4 minutes or until they turn golden brown and crispy. Avoid overcrowding to maintain oil temperature and even cooking.
5. Drain and serve: Remove the fried bombs with a slotted spoon and drain excess oil on paper towels. Serve warm for best flavor and crispiness.

Notes

• Use fresh lump crab meat for the best flavor, but canned crab meat works as a convenient alternative.
• Ensure the cream cheese is softened to make mixing easier and achieve a smooth filling.
• Be careful not to overfill the wonton wrappers to avoid breakage during frying.
• Maintain oil temperature around 350°F to avoid greasy or undercooked bombs.
• These can be served with a side of sweet chili sauce or soy sauce for dipping.

Keywords: Crab Rangoon, appetizer, fried wontons, crab appetizer, party snacks, cream cheese crab bombs