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Crab Rangoon Bombs Recipe

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★★★★★

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.

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, 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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