Name: Crab Rangoon Bombs Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American Asian Fusion
Ingredients: 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; 12 wonton wrappers; Vegetable oil (for frying)

Introduction

Crab Rangoon Bombs are a crispy, savory treat perfect as an appetizer or snack. These bite-sized delights combine creamy crab filling wrapped in crispy wonton shells for a deliciously addictive experience.

The image shows a white plate filled with golden-brown fried cheese balls piled high in a loose heap. Each cheese ball has a crispy, textured outer layer with an even orange-golden color, and one cheese ball is cut open near the top center to reveal a soft, creamy white interior with a slight orange tint. Small pieces of bright green chopped chives are sprinkled over the cheese balls, adding a fresh contrast of color. The scene is set on a white marbled surface with soft lighting that highlights the crunchy texture and creamy inside of the cheese balls. 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 before serving.

Tips & Variations

For extra flavor, add a dash of Worcestershire sauce or finely chopped fresh cilantro to the filling.
Use a deep-fry thermometer to maintain consistent oil temperature and prevent soggy or greasy bombs.
Try baking the bombs at 400°F (200°C) for 12-15 minutes for a lighter version.
Serve with sweet chili sauce or soy sauce for dipping.

Storage

Store leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated 375°F (190°C) oven for 8-10 minutes to restore their crispiness. Avoid microwaving, as it may make the wrapper soggy.

How to Serve

A white plate holds a pile of round, golden-brown fried balls with a crispy outer layer. One ball is cut open, showing a soft white and slightly orange filling inside, with a smooth texture. Small green chopped herbs are sprinkled on top and around the balls, adding a fresh contrast. There is a small amount of orange sauce pooling underneath the balls on the plate. The surface under the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use imitation crab meat instead of real crab?

Yes, imitation crab meat can be used as a more affordable alternative. It will still provide a similar texture and flavor in the filling.

How do I prevent the wontons from leaking during frying?

Make sure to seal the edges of the wonton wrappers tightly by moistening them with water before folding. Press firmly to remove any air pockets to avoid oil seepage while frying.

Crab Rangoon Bombs Recipe

Print Recipe

★★★★★

4.7 from 140 reviews

These Crab Rangoon Bombs are crispy, golden-fried wonton pockets filled with a creamy mixture of crab meat, cream cheese, and flavorful seasonings. Perfect as a delicious appetizer or party snack, they offer a delightful blend of textures and savory flavors that are easy to prepare and sure to impress.

Author: Tara
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 12 pieces 1x
Category: Appetizer
Method: Frying
Cuisine: American Asian Fusion

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

Assembly

12 wonton wrappers

For Frying

Vegetable oil (for frying)

Instructions

Prepare the filling: In a mixing bowl, thoroughly combine the softened cream cheese, lump crab meat, finely chopped green onions, garlic powder, and soy sauce until the mixture is smooth and evenly blended.
Fill the wontons: Place about one tablespoon of the crab filling in the center of each wonton wrapper. Moisten the edges of the wrapper with water to help seal, then fold over diagonally, pressing tightly to form a triangle and ensure the filling is securely enclosed.
Heat the oil: Pour vegetable oil into a deep skillet to a depth sufficient for frying. Heat over medium-high heat until the oil reaches 350°F (175°C), which is ideal for crisping without burning.
Fry the rangoon bombs: Carefully place three to four filled wontons into the hot oil, frying each batch for about 3 to 4 minutes per side or until they turn golden brown and crispy. Remove from oil and drain on paper towels to remove excess oil.

Notes

Ensure the cream cheese is softened to make mixing easier and to create a smooth filling.
Be careful not to overfill the wonton wrappers to prevent them from bursting during frying.
Maintain the oil temperature at 350°F for the best crispy texture without absorbing too much oil.
Drain the fried bombs well on paper towels to keep them crisp and less greasy.
Serve immediately with a dipping sauce such as sweet chili or soy sauce for added flavor.

Keywords: Crab Rangoon, Crab Rangoon Bombs, Wonton appetizers, Fried crab, Cream cheese crab wontons, Crispy crab snacks