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Crab Rangoon Bombs Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/crab-rangoon-bombs-recipe/