Crab Rangoon Bombs Recipe

hese Crab Rangoon Bombs are a fun and indulgent twist on the classic appetizer. Creamy crab and cream cheese filling is wrapped in crispy wonton wrappers and deep-fried to golden perfection. They’re bite-sized, crunchy, and packed with flavor—perfect for parties, game day, or anytime you want a delicious snack!

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 and adjust seasoning if needed.

Step 2: Assemble the Bombs

1. Lay out a wonton wrapper on a clean surface. Place about 1 teaspoon of the crab mixture in the center of the wrapper.
2. Lightly brush the edges of the wrapper with the beaten egg (this acts as glue to seal the bomb).
3. Gather the corners of the wonton wrapper and pinch them together tightly at the top to form a “bomb” shape. Repeat with the remaining wrappers and filling.

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 temperature.
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 excess oil.

Step 4: Serve and Enjoy

1. Serve the Crab Rangoon Bombs hot with sweet chili sauce, soy sauce, or your favorite dipping sauce on the side.
2. Garnish with extra chopped green onions if desired.

Tips for Success:

• Use fresh crab meat: For a more luxurious flavor, substitute canned or imitation crab with fresh lump crab meat.
• Prevent leaks: Seal the wonton wrappers tightly to avoid the filling from leaking out during frying.
• Bake option: For a healthier version, brush the bombs lightly with oil and bake at 375°F (190°C) for 12-15 minutes , flipping halfway through, until golden and crispy.
• Make ahead: Assemble the bombs ahead of time, freeze them on a baking sheet, then store in an airtight container in the freezer. Fry 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! Their crispy exterior and creamy, flavorful filling make them an irresistible treat for any occasion. 🦀✨