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
Scale
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
