Crab Rangoon Bombs Recipe

Introduction

Crab Rangoon Bombs offer a delightful twist on the classic appetizer, featuring a crispy wonton exterior packed with a creamy, flavorful crab and cream cheese filling. Perfectly bite-sized and irresistibly crunchy, these bombs make an ideal snack or party finger food that’s sure to impress.

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 the cream cheese, crab meat, green onion, garlic, Worcestershire sauce, soy sauce, lemon juice, salt, and pepper. Mix thoroughly until well blended.
2. Step 2: Lay out the wonton wrappers on a clean surface. Spoon 1-2 teaspoons of the crab mixture into the center of each wrapper.
3. Step 3: Brush the edges of the wonton wrappers with the beaten egg. Fold each wrapper into a triangle or your desired shape, pressing the edges to seal securely.
4. Step 4: Heat oil in a deep pan over medium heat. Once hot, carefully add the wonton bombs and fry them until golden brown and crispy, about 3-4 minutes.
5. Step 5: Remove the bombs from the oil and drain on paper towels to remove excess oil. Serve warm with your choice of dipping sauces.

Tips & Variations

• For a healthier option, bake the Crab Rangoon Bombs at 375°F (190°C) for 15-20 minutes instead of frying, turning halfway through for even crispness.
• Substitute crab meat with finely chopped sautéed mushrooms and spinach for a vegetarian version.
• Add a pinch of red pepper flakes or a few dashes of hot sauce to the filling for a spicy kick.
• Ensure the edges are tightly sealed with beaten egg to prevent filling from escaping during frying.

Storage

Store any leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 350°F (175°C) for 8-10 minutes to maintain their crispiness. Avoid microwaving, as it may make the wrappers soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Crab Rangoon Bombs before cooking?

Yes, you can prepare and assemble the bombs, then freeze them on a baking sheet before transferring to a freezer-safe container. Fry or bake them directly from frozen, adding a couple of extra minutes to the cooking time.

What are the best dipping sauces for Crab Rangoon Bombs?

Popular choices include sweet chili sauce, soy sauce with a sprinkle of sesame seeds, tangy mustard sauce with honey, or spicy Sriracha mayo. These sauces complement the creamy crab filling beautifully.

Crab Rangoon Bombs Recipe

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4.9 from 50 reviews

Crab Rangoon Bombs are delightful bite-sized appetizers featuring a creamy crab and cream cheese filling wrapped in crispy wonton wrappers and fried to golden perfection. Perfect for parties or casual snacking, these flavorful morsels combine the rich smoothness of cream cheese with the delicate sweetness of crab meat, enhanced by garlic, soy sauce, and green onions. Serve with your choice of dipping sauces for a crowd-pleasing treat.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12 servings 1x
• Category: Appetizers
• Method: Frying
• Cuisine: American-Chinese

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)
• Oil for frying (about 2 cups, enough for deep frying)

Instructions

1. Prepare the filling: In a medium bowl, combine softened cream cheese, shredded crab meat, finely chopped green onions, minced garlic, Worcestershire sauce, soy sauce, lemon juice, salt, and pepper. Mix well until all ingredients are thoroughly blended.
2. Assemble the Crab Rangoon Bombs: Lay out the wonton wrappers on a clean surface. Spoon 1-2 teaspoons of the crab mixture into the center of each wrapper. Brush the edges of each wrapper with the beaten egg to help seal them. Fold the wrappers into desired shapes (commonly triangles or small parcels), pressing firmly to seal edges tightly to avoid leakage during frying.
3. Heat the oil: Pour oil into a deep pan or skillet to a depth sufficient for deep frying (about 2 inches). Heat the oil over medium heat until it reaches approximately 350°F (175°C).
4. Fry the Crab Rangoon Bombs: Carefully place a few of the assembled bombs into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes or until they turn golden brown and crispy. Turn occasionally to ensure even frying on all sides.
5. Drain excess oil: Remove the fried bombs with a slotted spoon and place them on paper towels to drain any excess oil. Repeat the frying process with remaining bombs.

Notes

• You can bake the Crab Rangoon Bombs at 400°F (200°C) for about 12-15 minutes as a healthier alternative; they will be less crispy but still delicious.
• For a vegetarian version, substitute crab meat with a mixture of sautéed mushrooms, spinach, and tofu.
• Add red pepper flakes or hot sauce to the filling for a spicy twist.
• Serve with dipping sauces such as sweet chili sauce, soy sauce with sesame seeds, mustard sauce, or sriracha mayo for enhanced flavor.
• Prepare and assemble the bombs ahead of time, storing them refrigerated in an airtight container for up to 24 hours before frying or baking.

Keywords: Crab Rangoon Bombs, Crab Rangoon, Appetizer, Wonton, Fried Crab Appetizer, Party Snack, Cream Cheese Crab Wontons