Crab Rangoon Bombs Recipe
Introduction
Crab Rangoon Bombs offer a delightful twist on the classic appetizer, featuring a crispy wonton exterior filled with a creamy, savory crab mixture. These bite-sized treats are perfect for parties or casual snacking, combining rich cream cheese, tender crab meat, and flavorful seasonings in each crunchy bite.
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 each wonton wrapper with the beaten egg. Fold into a triangle or your desired shape, pressing the edges tightly to seal.
- Step 4: Heat oil in a deep pan over medium heat. When hot, carefully add the wonton bombs and fry for 3-4 minutes until golden and crispy.
- Step 5: Remove the fried rangoon bombs and place them on paper towels to drain any excess oil. Serve warm.
Tips & Variations
- For a vegetarian option, substitute the crab meat with sautéed mushrooms, spinach, and tofu.
- Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a spicy kick.
- To bake instead of fry, place the assembled bombs on a baking sheet and bake at 400°F (200°C) for 12-15 minutes until golden.
- Serve with dipping sauces like sweet chili sauce, soy sauce, mustard sauce, or sriracha mayo for extra flavor.
Storage
Store leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 8-10 minutes to maintain crispiness. Avoid microwaving as it may make the wrappers soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze Crab Rangoon Bombs?
Yes, you can freeze the assembled, uncooked Crab Rangoon Bombs on a baking sheet for a couple of hours, then transfer to a sealed container or bag. Fry or bake them directly from frozen, adding a few extra minutes to the cooking time.
What dipping sauces go well with Crab Rangoon Bombs?
Popular dipping sauces include sweet chili sauce, soy sauce, mustard-based sauce, and sriracha mayo. Each enhances the creamy filling with a different layer of flavor, letting you customize your snack experience.
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Crab Rangoon Bombs Recipe
- Total Time: 25 minutes
- Yield: 12 servings 1x
Description
Crab Rangoon Bombs are a delicious twist on the classic appetizer, featuring crispy wonton wrappers filled with a creamy and savory mixture of cream cheese, shredded crab meat, and aromatic seasonings. Perfectly bite-sized and deep-fried until golden brown, these bombs offer a satisfying crunch paired with a rich, flavorful filling. Ideal for parties, casual gatherings, or as a standout appetizer, they can be customized to suit various tastes and served with a variety of dipping sauces.
Ingredients
Filling Ingredients
- 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 and Coating
- 12 wonton wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
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 thoroughly until all ingredients are well incorporated.
- Assemble the Wontons: Lay out the wonton wrappers on a clean, flat surface. Place 1 to 2 teaspoons of the crab mixture in the center of each wrapper.
- Seal the Wontons: Brush the edges of each wonton wrapper with the beaten egg to help seal. Fold the wrapper into a triangle or your desired shape, pressing the edges firmly to ensure they are sealed tightly and the filling is enclosed.
- Heat the Oil: Pour oil into a deep pan or skillet to a depth suitable for frying and heat over medium heat until hot but not smoking, approximately 350°F (175°C).
- Fry the Crab Rangoon Bombs: Carefully drop the sealed wontons into the hot oil in batches to avoid overcrowding. Fry for about 3 to 4 minutes, or until they turn a golden brown and crispy on all sides.
- Drain Excess Oil: Using a slotted spoon, remove the fried Crab Rangoon Bombs from the oil and place them on paper towels to absorb any excess oil.
- Serve: Serve the Crab Rangoon Bombs warm with your choice of dipping sauces such as sweet chili sauce, soy sauce, mustard sauce, or sriracha mayo.
Notes
- To make the bombs ahead of time, assemble them and store in an airtight container in the refrigerator for up to one day before frying.
- For a healthier alternative, you can bake the Crab Rangoon Bombs in a preheated oven at 400°F (200°C) for 12-15 minutes or until golden and crispy, turning halfway through cooking.
- Customize the filling with sautéed mushrooms, spinach, and tofu for a vegetarian variation.
- Be cautious when frying — maintain the oil temperature to avoid greasy wontons.
- Serve with a variety of dipping sauces to enhance flavor and cater to different taste preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American-Chinese
Keywords: Crab Rangoon Bombs, Crab Rangoon, appetizer, deep-fried, wontons, cream cheese, seafood appetizer, party food, finger food
