Crab Rangoon Bombs Recipe
Introduction
Crab Rangoon Bombs are a delightful twist on the classic appetizer, featuring a crispy wonton shell filled with a creamy crab mixture. Perfectly golden and packed with savory flavor, these bite-sized treats make an irresistible snack for any occasion.
Ingredients
- 12 wonton wrappers
- 1 cup cream cheese, softened
- 1/2 cup crab meat, shredded
- 1 tablespoon green onion, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg, beaten
- Oil for frying
Instructions
- Step 1: In a medium bowl, combine cream cheese, crab meat, green onion, garlic, Worcestershire sauce, soy sauce, lemon juice, salt, and pepper. Mix until well combined.
- Step 2: Lay out the wonton wrappers on a clean surface and spoon 1-2 teaspoons of the crab mixture in the center of each wrapper.
- Step 3: Brush the edges of the wonton wrappers with the beaten egg and fold into a triangle or desired shape, sealing the edges tightly.
- Step 4: Heat oil in a deep pan over medium heat. Once hot, carefully drop the wonton bombs into the oil and fry until golden and crispy, about 3-4 minutes.
- Step 5: Remove from the oil and place on paper towels to drain any excess oil. Serve warm.
Tips & Variations
- For a healthier option, bake the Crab Rangoon Bombs at 400°F (200°C) for 12-15 minutes, turning halfway through.
- Try substituting crab meat with sautéed mushrooms and spinach for a vegetarian version.
- Add a pinch of red pepper flakes or hot sauce to the filling for a spicy kick.
- Serve with sweet chili sauce or soy sauce for delicious dipping options.
Storage
Store leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to retain crispiness. Avoid microwaving, as it can make the wrappers soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use imitation crab meat for this recipe?
Yes, imitation crab meat can be used as a budget-friendly alternative and will still provide good flavor and texture.
Can I prepare Crab Rangoon Bombs ahead of time?
Absolutely! Assemble the bombs and keep them covered in the refrigerator for a few hours before frying or baking. This helps save time when you’re ready to cook.
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Crab Rangoon Bombs Recipe
- Total Time: 25 minutes
- Yield: 12 servings 1x
Description
Crab Rangoon Bombs are bite-sized, deep-fried wontons filled with a creamy mixture of cream cheese, shredded crab meat, and flavorful seasonings. These crispy golden appetizers offer a delicious contrast between the crunchy exterior and smooth, savory filling, making them perfect finger foods for parties, casual dinners, or special occasions.
Ingredients
Filling
- 1 cup cream cheese, softened
- 1/2 cup crab meat, shredded
- 1 tablespoon green onion, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Assembly and Frying
- 12 wonton wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (vegetable or canola oil recommended)
Instructions
- Prepare the filling: In a medium bowl, combine softened cream cheese, shredded crab meat, finely chopped green onion, minced garlic, Worcestershire sauce, soy sauce, lemon juice, salt, and pepper. Mix until well combined and smooth.
- Fill the wonton wrappers: Lay out the wonton wrappers on a clean surface. Spoon 1-2 teaspoons of the crab mixture into the center of each wrapper.
- Seal the bombs: Brush the edges of each wonton wrapper with the beaten egg. Fold the wrappers into a triangle or desired shape, pressing the edges tightly to seal the filling inside. Ensure there are no gaps for the oil to seep in while frying.
- Heat the oil: Pour oil into a deep pan or skillet to a depth of about 2 inches. Heat over medium heat until the oil reaches 350°F (175°C) or is hot enough to sizzle a small piece of wonton wrapper immediately.
- Fry the Crab Rangoon Bombs: Carefully drop the prepared wonton bombs into the hot oil in batches, avoiding overcrowding. Fry for about 3-4 minutes or until they turn golden brown and crispy on all sides, turning as needed with a slotted spoon.
- Drain excess oil: Use a slotted spoon to remove the bombs from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Serve: Allow to cool slightly before serving. Enjoy them warm with your choice of dipping sauces like sweet chili or soy sauce.
Notes
- For a healthier option, try baking the bombs at 375°F (190°C) for 15-18 minutes, flipping halfway through until golden and crispy.
- Ensure the wonton wrappers are sealed tightly to prevent filling from leaking during frying.
- You can substitute crab meat with a vegetarian filling, such as sautéed mushrooms, spinach, and tofu for a vegetarian version.
- Add a dash of hot sauce or red pepper flakes to the filling for a spicy twist.
- Use oil with a high smoke point like vegetable, canola, or peanut oil for frying for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American-Chinese Fusion
Keywords: Crab Rangoon, Crab Rangoon Bombs, Wonton, Appetizer, Finger Food, Deep Fried, Crab Meat, Cream Cheese
