Crab Rangoon Bombs Recipe

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Crab Rangoon Bombs Recipe

If you’re a fan of the classic crab rangoon appetizer, you’ll love these Crab Rangoon Bombs! These bite-sized delights feature a creamy crab and cream cheese filling wrapped in crispy wonton wrappers, then deep-fried to golden perfection. Perfect for parties, game days, or any occasion that calls for a delicious snack, these bombs are crispy, creamy, and packed with flavor.

Makes: 20-24 bombs

Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients:

For the Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup canned crab meat, drained and flaked (or imitation crab)
  • 2 green onions, finely chopped
  • 1 clove garlic, minced
  • 1 tsp soy sauce
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp garlic powder
  • Pinch of salt and freshly ground black pepper

For Assembly:

  • 20-24 square wonton wrappers
  • 1 large egg, beaten (for egg wash)
  • Vegetable oil, for frying

For Serving:

  • Sweet chili sauce, for dipping
  • Soy sauce (optional)

Instructions:

Step 1: Prepare the Filling

  1. In a medium mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, garlic powder, salt, and pepper.
  2. Mix until smooth and well combined. Taste the mixture and adjust the seasoning, adding more salt or soy sauce if necessary.

Step 2: Assemble the Bombs

  1. Lay out a wonton wrapper on a clean surface.
  2. Place about 1 teaspoon of the crab mixture in the center of the wrapper.
  3. Lightly brush the edges of the wrapper with the beaten egg (this will act as glue to seal the bomb).
  4. Carefully fold the corners of the wrapper towards the center and pinch them together tightly at the top to form a “bomb” shape.
  5. Repeat with the remaining wrappers and filling, ensuring each one is sealed well.

Step 3: Fry the Bombs

  1. Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the oil temperature for optimal frying.
  2. Carefully fry the bombs in batches, turning occasionally, for 2-3 minutes per batch, or until golden brown and crispy.
  3. Remove the bombs with a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil.

Step 4: Serve and Enjoy

  1. Serve the Crab Rangoon Bombs hot with a side of sweet chili sauce, soy sauce, or your favorite dipping sauce.
  2. Garnish with extra chopped green onions for a fresh, vibrant touch if desired.

Tips for Success:

  • Use Fresh Crab Meat: For an extra luxurious flavor, use fresh lump crab meat in place of canned or imitation crab. This will elevate the flavor and make these bombs even more indulgent.
  • Prevent Leaks: Ensure the wonton wrappers are sealed tightly to prevent the filling from leaking out during frying. If needed, press the edges down firmly after sealing.
  • Baking Option: For a healthier twist, brush the bombs lightly with oil and bake them at 375°F (190°C) for 12-15 minutes. Flip halfway through the cooking time to ensure they turn out golden and crispy.
  • Make Ahead: You can assemble the bombs ahead of time, then freeze them on a baking sheet. Once frozen, store them in an airtight container in the freezer. To cook, fry them directly from frozen, adding an extra minute or two to the cooking time.

Nutritional Information (per bomb, makes 24):

  • Calories: ~80
  • Protein: ~2g
  • Carbohydrates: ~6g
  • Fat: ~5g

Enjoy these Crab Rangoon Bombs as a crowd-pleasing appetizer or snack! Whether it’s for a party, a cozy gathering, or a weekend treat, these crispy, creamy bombs are sure to be a hit with everyone. They’re easy to make, customizable, and irresistibly delicious!

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