Description

Crab Rangoon Bombs are crispy, golden-fried wonton pouches filled with a creamy mix of cream cheese, crab meat, and flavorful seasonings. Perfect as an appetizer or party snack, these bite-sized treats pair wonderfully with sweet chili sauce for a burst of tangy and savory flavor in every bite.

Ingredients

Scale

For the Filling:

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

For the Wrapper and Frying:

24 wonton wrappers
Oil for frying (vegetable or canola oil recommended)
Sweet chili sauce, for dipping

Instructions

Prepare the filling: In a medium mixing bowl, combine the 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.
Set up your wrappers: Lay out the wonton wrappers on a clean work surface. Keep them covered with a damp towel to prevent drying while you work.
Fill the wrappers: Place about 1 tablespoon of the crab mixture in the center of each wonton wrapper for a balanced filling-to-wrapper ratio.
Seal the bombs: Moisten the edges of each wrapper with water using your finger to help the edges stick together. Bring the corners of the wrapper together and twist to tightly seal into a pouch or ‘bomb’ shape.
Heat the oil: In a deep fryer or large, heavy-bottomed pot, heat oil to 350°F (175°C). Use a thermometer to ensure accurate temperature.
Fry the bombs: Carefully lower the ravioli-shaped bombs into the hot oil in small batches, avoiding overcrowding. Fry for 3-4 minutes, turning occasionally to evenly brown all sides until golden and crisp.
Drain excess oil: Remove the bombs with a slotted spoon and place them on paper towels to drain any excess oil.
Serve: Serve immediately while hot and crispy with sweet chili sauce for dipping. Optionally, keep warm in a low oven for 15-20 minutes if serving later.

Notes

Ensure the oil is at the correct temperature (350°F) to avoid greasy or undercooked bombs.
Do not overcrowd the frying vessel to maintain consistent cooking and browning.
Serve immediately for best texture; the bombs are best fresh and hot.
You can experiment by adding sesame seeds to the filling or trying other seafood variations like shrimp or imitation crab.
If keeping warm, place bombs in a low oven (around 200°F) for 15-20 minutes but avoid long storage to maintain crispiness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Asian-American

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