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
Scale
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
