Dinner

Crab Rangoon Bombs Recipe

ByLily Cross November 2, 2025November 2, 2025

Introduction

Crab Rangoon Bombs are crispy, golden bites filled with a creamy crab and cream cheese mixture. Perfect as a party appetizer or a tasty snack, these little pouches burst with savory flavor in every crunchy bite.

The image shows a white square plate filled with small, round, golden-brown fried bites arranged in neat rows. Each bite has a crispy, textured outer layer with a slightly uneven surface, giving it a crunchy look. One of the bites in the front is cut open, revealing a soft, creamy white filling mixed with small green pieces of chives inside. The bites have small green chive bits on top for decoration. The plate is placed on a white marbled surface, and the background is softly blurred to keep the focus on the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup cooked crab meat, finely chopped
¼ cup green onions, finely chopped
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
½ teaspoon black pepper
24 wonton wrappers
Oil for frying
Sweet chili sauce, for dipping

Instructions

Step 1: In a medium mixing bowl, combine softened cream cheese, finely chopped crab meat, green onions, minced garlic, Worcestershire sauce, soy sauce, and black pepper. Mix thoroughly until smooth and well integrated.
Step 2: Lay out the wonton wrappers on a clean surface, keeping them covered with a damp towel to prevent drying.
Step 3: Place about 1 tablespoon of the crab filling in the center of each wonton wrapper.
Step 4: Moisten the edges of each wrapper with water using your finger to help seal.
Step 5: Bring the corners together and twist to form a tight “bomb” shape, making sure the edges are sealed well to prevent filling from leaking.
Step 6: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Use a thermometer for accurate temperature.
Step 7: Carefully lower the crab rangoon bombs into the hot oil in small batches. Fry for 3-4 minutes, turning occasionally, until golden brown and crisp.
Step 8: Remove with a slotted spoon and drain on paper towels to remove excess oil.
Step 9: Serve immediately with sweet chili sauce for dipping.

Tips & Variations

Keep the wonton wrappers covered with a damp towel to prevent them from drying out while assembling.
For extra flavor, sprinkle sesame seeds on the bombs before frying.
Try substituting the crab with cooked shrimp or finely chopped lobster for a different seafood twist.
Serve with various dipping sauces such as spicy mayo or soy-ginger sauce for variety.

Storage

Crab Rangoon Bombs are best enjoyed fresh and hot. If needed, keep them warm in a low oven for 15-20 minutes. They are not recommended for long-term storage as the wrappers can become soggy. Reheating in a hot oven or toaster oven can help restore crispness if necessary.

How to Serve

The image shows many small, round golden brown bite-sized balls tightly arranged on a white plate set on a white marbled surface. Each ball has a crispy, textured outer layer with a few green chive pieces on top for garnish. One ball is cut open and positioned in front, revealing a creamy white inside mixed with small bits of green, giving a soft and smooth filling contrast to the crunchy shell. The balls have slight browned peaks on top, adding depth and texture to their appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake Crab Rangoon Bombs instead of frying?

Yes, you can bake them at 375°F (190°C) for about 15-20 minutes until golden and crispy, but frying gives the crispiest texture.

How do I prevent the wrappers from opening during frying?

Make sure to moisten the edges with water and seal them tightly by twisting. Avoid overfilling, and fry at the correct temperature to prevent them from bursting open.