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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
