Introduction

Crab Rangoon Bombs are crispy, golden bites filled with a creamy crab and cream cheese mixture. Perfect as appetizers or party snacks, these little pockets deliver a flavorful crunch that’s sure to impress your guests.

A white plate holds a pile of golden-brown fried balls with a crispy, textured outer layer. Some of the balls are garnished with small green onion pieces, adding a fresh green accent on top. One ball in the front is split open, showing a creamy white interior with small orange and white bits mixed inside, suggesting a soft filling with vegetables. The plate has some reddish-orange sauce drizzled around the balls, adding a glossy touch. The background is softly blurred with another white plate visible, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a mixing bowl, combine softened cream cheese, crab meat, green onions, garlic powder, and soy sauce. Mix well until fully incorporated.
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.
Step 3: Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
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

Use fresh crab meat for a more delicate flavor, or substitute with canned for convenience.
Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a subtle kick.
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 an oven or air fryer at 350°F (175°C) for 5-7 minutes to maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a white plate filled with small, round fried balls that have a golden-brown crispy outside layer. One ball is cut open on top, revealing a soft, white inside mixed with small orange bits, giving a contrast between the crunchy shell and creamy filling. Scattered bright green chopped chives are sprinkled over the balls, adding fresh color. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake Crab Rangoon Bombs instead of frying?

Yes, you can bake them at 375°F (190°C) for about 15-20 minutes or until golden and crispy, turning halfway through. Baking is a lighter alternative to frying.

Can I prepare the filling ahead of time?

Absolutely. Prepare the filling and keep it refrigerated for up to 24 hours before assembling and frying. This helps the flavors meld and saves time on the day of serving.

Crab Rangoon Bombs Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

Crab Rangoon Bombs are crispy, golden-fried wonton pockets filled with a creamy mixture of crab meat, cream cheese, and savory seasonings. Perfect as an appetizer or party snack, these bite-sized treats combine rich flavors and a satisfying crunch.

Author: Dana
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 12 Crab Rangoon Bombs 1x
Category: Appetizer
Method: Frying
Cuisine: American-Chinese

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

Prepare the filling: In a mixing bowl, combine the softened cream cheese, lump crab meat, finely chopped green onions, garlic powder, and soy sauce. Mix thoroughly until all ingredients are well incorporated and the filling is smooth.
Fill and fold wontons: Place roughly one tablespoon of the crab filling into the center of each wonton wrapper. Moisten the edges of the wrapper with water using your finger to help seal. Fold the wrapper diagonally to form a triangle, pressing the edges tightly to ensure they are sealed properly and the filling does not leak out during frying.
Heat the oil: In a deep skillet or frying pan, pour vegetable oil enough for deep frying and heat it over medium-high until it reaches 350°F (175°C). You can test the temperature by dropping a small piece of wonton; it should sizzle immediately.
Fry the Crab Rangoon Bombs: Carefully place three to four filled wontons at a time into the hot oil. Fry each side for about 3-4 minutes or until they turn golden brown and crispy. Use tongs or a slotted spoon to turn them gently to ensure even cooking on all sides.
Drain and serve: Remove the fried Crab Rangoon Bombs and place them on a plate lined with paper towels to soak up excess oil. Serve warm with your favorite dipping sauce such as sweet chili or soy sauce.

Notes

For best results, use fresh crab meat if available, though canned crab works well too.
Do not overfill the wonton wrappers as they can burst open during frying.
Ensure the oil temperature is hot enough before frying to avoid greasy wontons.
These can be baked at 375°F (190°C) for 12-15 minutes as a healthier alternative.
Leftovers can be reheated in an air fryer to maintain crispiness.

Keywords: Crab Rangoon, Crab Rangoon Bombs, fried wontons, appetizer, party snack, crab cream cheese wontons