Crab Rangoon Bombs Recipe
Introduction
Crab Rangoon Bombs are a fun and flavorful twist on the classic appetizer everyone loves. These crispy, bite-sized treats feature a creamy crab and cream cheese filling wrapped in golden wonton wrappers, perfect for any gathering or party snack.
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
- 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 until well combined.
- 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.
- Step 3: Brush the edges of the wonton wrappers with the beaten egg, then fold into a triangle or your desired shape. Press the edges firmly to seal tightly.
- Step 4: Heat oil in a deep pan over medium heat. When hot, carefully add the wonton bombs to the oil and fry for 3-4 minutes until golden and crispy.
- Step 5: Remove the bombs with a slotted spoon and place them on paper towels to drain excess oil. Serve warm.
Tips & Variations
- For a vegetarian version, substitute crab meat with sautéed mushrooms, spinach, and tofu while keeping the creamy filling texture.
- Add a dash of hot sauce or red pepper flakes to the filling for a spicy kick.
- Try baking the bombs at 375°F (190°C) for about 15 minutes for a healthier alternative; the texture will be slightly less crispy.
- Serve with sweet chili sauce, soy sauce, mustard sauce, or Sriracha mayo for delicious dipping options.
Storage
Store leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to maintain their crispiness. 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 instead of real crab?
Yes, imitation crab meat works well and can be used as a budget-friendly alternative without sacrificing much flavor.
Can I prepare the Crab Rangoon Bombs ahead of time?
Absolutely. You can assemble the bombs and keep them covered in the refrigerator for a few hours before frying. Just make sure to fry them fresh for the best texture.
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Crab Rangoon Bombs Recipe
- Total Time: 25 minutes
- Yield: 12 servings 1x
Description
Crab Rangoon Bombs are a delightful twist on the classic appetizer, featuring a crispy wonton wrapper filled with a creamy and flavorful mixture of cream cheese, shredded crab meat, and aromatic seasonings. Perfectly bite-sized and deep-fried to golden perfection, these crispy morsels are ideal as finger foods for parties, family dinners, or casual gatherings. Their creamy interior and crunchy exterior create an irresistible contrast that will please any crowd.
Ingredients
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
Wrapper & Frying
- 12 wonton wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (such as vegetable or canola oil)
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 all ingredients thoroughly until well combined and smooth.
- Fill the wonton wrappers: Lay out the wonton wrappers flat on a clean surface. Spoon about 1 to 2 teaspoons of the crab mixture into the center of each wrapper, making sure not to overfill.
- Seal the wrappers: Using a pastry brush or your finger, lightly brush the edges of each wonton wrapper with the beaten egg. Fold the wrappers into triangles or your desired shape, pressing the edges firmly to seal and prevent filling from leaking during frying.
- Heat the oil: Pour oil into a deep pan to a depth sufficient for frying (about 2-3 inches). Heat the oil over medium heat until it reaches approximately 350°F (175°C). Use a thermometer if available to ensure proper frying temperature.
- Fry the Crab Rangoon Bombs: Carefully drop the sealed wonton bombs into the hot oil, frying in batches to avoid overcrowding. Fry for about 3 to 4 minutes, turning occasionally until they become golden brown and crispy on all sides.
- Drain excess oil: Remove the fried bombs using a slotted spoon and place them on paper towels to drain any excess oil and keep them crisp.
- Serve: Allow to cool slightly before serving. These Crab Rangoon Bombs are perfect with your favorite dipping sauces such as sweet chili sauce, soy sauce, mustard sauce, or sriracha mayo.
Notes
- To make a healthier alternative, bake the Crab Rangoon Bombs at 375°F (190°C) for 15-20 minutes until crispy instead of frying.
- Ensure the wonton wrappers are sealed tightly with the egg wash to prevent oil from seeping in during frying.
- Customize the filling by substituting crab meat with sautéed mushrooms, spinach, or tofu for a vegetarian option.
- Adjust seasoning and add red pepper flakes or hot sauce to the filling for an extra kick.
- Make sure the oil temperature is maintained to avoid greasy or soggy bombs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American-Chinese
Keywords: Crab Rangoon Bombs, Crab Rangoon, appetizer, finger foods, deep-fried wontons, cream cheese crab filling, party snacks, crispy appetizers
