Crab Rangoon Bombs
These Crab Rangoon Bombs take the beloved flavors of classic crab rangoon and transform them into bite-sized, crispy, and creamy appetizers. Perfect for parties, game days, or anytime you crave a savory treat.
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.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. To freeze, place assembled but uncooked bombs on a baking sheet and freeze until solid, then transfer to a freezer bag. Fry directly from frozen, adding 1-2 minutes to cooking time.
For a baked version, brush the bombs lightly with oil and bake at 375°F (190°C) for 12-15 minutes until golden and crispy.