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

Scale

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