These Crab Rangoon Bombs take the beloved flavors of classic crab rangoon and transform them into irresistible bite-sized appetizers that are sure to be the hit of any gathering. Creamy, savory, and with a crispy exterior, these delectable morsels pack all the flavor of traditional crab rangoon into a convenient, poppable form.
Why You’ll Love This Recipe
These Crab Rangoon Bombs are truly addictive! The combination of creamy cheese filling, delicate crab meat, and crispy wonton wrapper creates the perfect balance of textures and flavors. They’re easier to make than traditional crab rangoon, require minimal ingredients, and can be prepared ahead of time. Whether you’re hosting a party or just craving a special treat, these bombs deliver maximum flavor with minimum effort.
Ingredients
- 8 oz cream cheese, softened
- 6 oz crab meat (canned or fresh lump crab)
- 3 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp Worcestershire sauce
- 1/2 tsp soy sauce
- 1/4 tsp white pepper
- 24 wonton wrappers
- Vegetable oil for frying
- Sweet chili sauce for dipping (optional)
Directions
- In a medium bowl, combine softened cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, and white pepper. Mix until well combined.
- Lay out the wonton wrappers on a clean work surface.
- Place approximately 1 tablespoon of the crab mixture in the center of each wonton wrapper.
- Moisten the edges of the wonton wrapper with water using your finger or a small brush.
- Bring all four corners of the wonton wrapper to the center and pinch to seal, forming a small purse shape.
- Make sure all edges are sealed to prevent the filling from leaking during frying.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Carefully drop the crab rangoon bombs into the hot oil, a few at a time, to avoid overcrowding.
- Fry for 2-3 minutes or until golden brown and crispy.
- Remove with a slotted spoon and place on paper towels to drain excess oil.
- Serve warm with sweet chili sauce for dipping if desired.
Servings and Timing
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 crab rangoon bombs (serves 6-8 as an appetizer)
Variations
- Baked Version: For a healthier alternative, brush the bombs with a little oil and bake at 375°F (190°C) for 12-15 minutes until golden and crispy.
- Spicy Crab Rangoon: Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the filling for a spicy kick.
- Shrimp Rangoon Bombs: Substitute the crab meat with finely chopped cooked shrimp for a different seafood option.
- Vegetarian Option: Omit the crab and add finely diced water chestnuts and mushrooms for texture and flavor.
- Mini Version: Use smaller wonton wrappers and less filling to create bite-sized bombs perfect for larger gatherings.
Storage and Reheating
- Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezing Uncooked: You can freeze the assembled but uncooked bombs on a baking sheet, then transfer to a freezer bag once solid. They can be stored frozen for up to 1 month and cooked directly from frozen (add 1-2 minutes to frying time).
- Reheating: For best results, reheat in an oven or toaster oven at 350°F (175°C) for 5-7 minutes until crispy and heated through. Avoid microwaving as it will make them soggy.
FAQs
Can I use imitation crab meat? Yes, imitation crab meat works well in this recipe and is often more affordable than fresh crab.
How do I prevent the bombs from bursting while frying? Make sure all edges are completely sealed and the oil isn’t too hot. Fry at a medium temperature (350°F) rather than high heat.
Can I make these ahead of time for a party? Yes! You can prepare the bombs up to the sealing stage and refrigerate them for up to 24 hours before frying. You can also fry them 1-2 hours before serving and keep them warm in a 200°F oven.
Are there any dipping sauce alternatives? Sweet and sour sauce, duck sauce, or a mixture of soy sauce and rice vinegar all work great as alternatives to sweet chili sauce.
How can I tell when the oil is at the right temperature? If you don’t have a thermometer, drop a small piece of wonton wrapper into the oil. It should bubble moderately and turn golden in about 10 seconds if the oil is at the correct temperature.
Conclusion
These Crab Rangoon Bombs transform a classic appetizer into an even more irresistible treat. The creamy, savory filling encased in a perfectly crisp exterior creates a delightful contrast that will have everyone reaching for more. Whether you’re serving them at a party, as a game day snack, or as part of an Asian-inspired meal, these delectable bombs are sure to impress. With simple ingredients and straightforward preparation, you’ll find yourself making this crowd-pleasing recipe again and again!
Explore More Tasty Appetizers
If you enjoyed making these crispy, creamy Crab Rangoon Bombs, why not try your hand at Homemade Wonton Soup? It’s a warm and comforting way to use those extra wonton wrappers. For another delicious seafood treat, check out Joe’s Crab Shack Crab Dip—a creamy and cheesy dip that’s perfect for parties. If you love crab, don’t miss these Cheddar Bay Crab Cakes with Lemon Butter Drizzle, packed with bold flavors. Looking for something crispy and satisfying? Try these Garlic Butter Chicken Balls with Creamy Parmesan Pasta. And for a touch of sweetness to balance out the flavors, serve your Rangoon Bombs alongside Sweet Hawaiian Crockpot Chicken.
Crab Rangoon Bombs
Equipment
- Mixing Bowl
- Deep Fryer or Heavy-Bottomed Pot
- Slotted Spoon
- Paper Towels
- Pastry Brush or Small Brush
Ingredients
Crab Rangoon Filling
- 8 oz cream cheese softened
- 6 oz crab meat canned or fresh lump crab
- 3 green onions finely chopped
- 1 clove garlic minced
- 1 tsp Worcestershire sauce
- 1/2 tsp soy sauce
- 1/4 tsp white pepper
Assembly and Frying
- 24 wonton wrappers
- vegetable oil for frying
- sweet chili sauce optional, for dipping
Instructions
- In a medium bowl, combine softened cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, and white pepper. Mix until well combined.
- Lay out the wonton wrappers on a clean work surface.
- Place approximately 1 tablespoon of the crab mixture in the center of each wonton wrapper.
- Moisten the edges of the wonton wrapper with water using your finger or a small brush.
- Bring all four corners of the wonton wrapper to the center and pinch to seal, forming a small purse shape.
- Make sure all edges are sealed to prevent the filling from leaking during frying.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Carefully drop the crab rangoon bombs into the hot oil, a few at a time, to avoid overcrowding.
- Fry for 2-3 minutes or until golden brown and crispy.
- Remove with a slotted spoon and place on paper towels to drain excess oil.
- Serve warm with sweet chili sauce for dipping if desired.