Crab Rangoon Bombs are an irresistible twist on the classic crab Rangoon. These bite-sized delights pack all the creamy, savory goodness of traditional crab Rangoons into a crispy, golden shell, perfect for parties, appetizers, or a fun snack. The combination of rich cream cheese and tender crab meat, enhanced with flavorful seasonings, creates an irresistible filling that is perfectly balanced by the crunch of the fried wonton wrappers.
If you’ve ever enjoyed crab Rangoon at a restaurant, this recipe brings that same savory indulgence into your kitchen. Whether you’re hosting a get-together or simply craving something snackable, these crab Rangoon bombs are quick, easy, and sure to impress. And with a variety of dipping sauces available, you can personalize the flavor to suit your preferences. Let’s dive into the simple steps to make these crispy, creamy treats!
🧾 Ingredients (Shuffled Order)
For the Filling:
🧄 1 teaspoon garlic powder
🍣 ½ cup cooked crab meat (or imitation crab, chopped)
🧅 2 tablespoons green onions, finely chopped
🧈 8 oz cream cheese, softened
🌱 1 teaspoon Worcestershire sauce
🌶️ ½ teaspoon sesame oil
🥢 1 tablespoon soy sauce
For the Wrappers & Frying:
🥚 1 egg, beaten (for sealing)
🟩 10-12 wonton wrappers
🛢️ Oil for frying (vegetable or canola oil)
For Serving:
🍯 Sweet and sour sauce or dipping sauce of choice (optional)
👨🍳 Directions
1. Prepare the Filling:
In a medium mixing bowl, combine softened cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil. Stir everything together until it’s well mixed and smooth.
2. Prepare the Wonton Wrappers:
Lay the wonton wrappers flat on a clean surface. Place a small spoonful of the crab and cream cheese mixture in the center of each wrapper.
3. Seal the Wrappers:
Lightly brush the edges of each wrapper with the beaten egg. Fold the wrapper into a triangle shape, pressing the edges tightly to seal. Alternatively, fold the corners inward to form a small pouch.
4. Heat the Oil:
In a deep frying pan or pot, heat oil over medium heat. To check if the oil is hot enough, drop a small piece of wonton wrapper into the oil. If it sizzles right away, the oil is ready for frying.
5. Fry the Crab Rangoon Bombs:
Carefully place the prepared crab Rangoon bombs into the hot oil in batches. Don’t overcrowd the pan. Fry for 2-3 minutes or until golden brown and crispy, flipping them halfway through for even cooking.
6. Drain the Excess Oil:
Once crispy and golden, remove the crab Rangoon bombs from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve and Enjoy:
Serve the crispy Crab Rangoon Bombs immediately with your favorite dipping sauce, like sweet and sour sauce or soy sauce, to enhance the flavor.
🥗 Nutritional Information & Dietary Concerns
These Crab Rangoon Bombs provide a delightful balance of protein from the crab and creaminess from the cheese, while the wonton wrapper adds a satisfying crispness. They are a great option for seafood lovers looking for a quick snack or appetizer. However, those on a low-carb or gluten-free diet may want to skip the wonton wrappers or use a gluten-free alternative. Additionally, while the filling is rich, it’s not overly heavy, making it a more manageable indulgence when enjoyed in moderation.
💬 Sharing and Commenting is Caring
If you’ve tried these Crab Rangoon Bombs, we’d love to hear how they turned out! Feel free to share your experience in the comments and any variations you made. Sharing recipes helps others discover new ideas and gives you the chance to inspire creativity in the kitchen. Don’t forget to share this recipe with friends and family who enjoy flavorful, bite-sized snacks!