Crab Rangoon Bombs Recipe

Introduction

Crab Rangoon Bombs are a delightful twist on the classic appetizer, featuring a crispy wonton wrapper filled with a creamy, flavorful crab mixture. Perfectly bite-sized, these golden treats are ideal for parties or casual snacking, combining rich cream cheese, tender crab meat, and a hint of savory seasonings in every crunchy bite.

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

1. 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.
2. 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.
3. Step 3: Brush the edges of the wonton wrappers with the beaten egg and fold into a triangle or your desired shape, sealing the edges tightly to prevent filling from leaking.
4. 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.
5. Step 5: Remove the fried bombs from the oil and place them on paper towels to drain any excess oil before serving.

Tips & Variations

• For a vegetarian version, substitute crab meat with a mixture of sautéed mushrooms, spinach, and tofu.
• Add a few dashes of hot sauce or red pepper flakes to the filling for a spicy kick.
• To reduce oil, bake the bombs at 400°F (200°C) for 12-15 minutes, flipping halfway through.
• Seal wonton edges tightly using water or egg wash to avoid filling leaking during frying.
• Serve with dipping sauces like sweet chili sauce, soy sauce, mustard sauce, or sriracha mayo for extra flavor.

Storage

Store any leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a 350°F (175°C) oven for 8-10 minutes until heated through and crispy. 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 works well in this recipe and is a budget-friendly alternative that still delivers great flavor and texture.

What oil is best for frying Crab Rangoon Bombs?

Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, to achieve the perfect crispy exterior without burning.

Crab Rangoon Bombs Recipe

---

★★★★★

4.7 from 116 reviews

• Author: Zoe
• Total Time: 25 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

Crab Rangoon Bombs are a deliciously crispy deep-fried appetizer featuring a creamy filling of cream cheese and shredded crab meat encased in golden wonton wrappers. Perfect as bite-sized finger foods at parties or casual gatherings, these bombs combine savory, tangy, and fresh flavors with a satisfying contrast between the crunchy exterior and smooth interior. Easily customizable and ideal for making ahead, they are sure to be a crowd-pleaser whether served with dipping sauces or on their own.

---

Ingredients

Scale 1x2x3x

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

• 12 wonton wrappers
• 1 egg, beaten (for sealing)

Frying

• Oil for frying (enough for deep frying)

---

Instructions

1. Prepare the filling: In a medium bowl, combine the softened cream cheese, shredded crab meat, finely chopped green onion, minced garlic, Worcestershire sauce, soy sauce, lemon juice, salt, and pepper. Mix thoroughly until well blended and creamy.
2. Fill the wonton wrappers: Lay out the wonton wrappers on a clean surface. Spoon 1 to 2 teaspoons of the crab cheese mixture into the center of each wrapper.
3. Seal the wrappers: Brush the edges of each wonton wrapper with the beaten egg. Fold the wrapper into a triangle or desired shape, pressing the edges firmly to seal the filling inside and prevent leaking during frying.
4. Heat the oil: Pour oil into a deep pan or pot and heat over medium heat until it reaches approximately 350°F (175°C) or is hot enough to fry.
5. Fry the Crab Rangoon Bombs: Carefully drop the sealed bombs into the hot oil in small batches to avoid overcrowding. Fry for about 3 to 4 minutes, turning occasionally, until they achieve a deep golden brown and crispy texture.
6. Drain excess oil: Remove the fried bombs with a slotted spoon and place them on paper towels to drain off any excess oil before serving.

Notes

• You can bake the Rangoon bombs instead of frying for a healthier option, though the exterior will be less crispy.
• Make the filling and assemble the bombs ahead of time, storing them sealed in the refrigerator for up to one day before frying.
• Customize the filling with vegetarian options like sautéed mushrooms, spinach, and tofu.
• Serve with dipping sauces such as sweet chili sauce, soy sauce, mustard sauce, or sriracha mayo for enhanced flavor.
• Keep oil at the correct temperature to ensure even frying and prevent soggy or oily bombs.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizers
• Method: Frying
• Cuisine: American-Chinese fusion

Keywords: Crab Rangoon Bombs, Crab Rangoon, appetizers, deep-fried appetizers, cream cheese appetizers, party snacks, finger foods, crispy snacks