These Crispy Crab Rangoon Bombs are little pockets of joy! Each bite is filled with a creamy crab mixture, all wrapped in a crunchy shell that makes them extra special.
I love serving these at parties. They’re always a hit, and I’m not ashamed to admit I snack on the leftovers—if there are any! 😄 You’ll find yourself reaching for just one more!
Key Ingredients & Substitutions
Cream Cheese: This gives a rich, creamy texture. If you’re looking for a lighter option, use low-fat cream cheese or even Greek yogurt for a tangy twist.
Crab Meat: Fresh crab is fantastic, but canned crab works just fine. If you need a substitute, shredded chicken or tofu can work well for a different flavor.
Wonton Wrappers: Usually available in Asian markets or the freezer section, but if you can’t find them, use spring roll wrappers or even make your own using simple dough.
Green Onions: These add freshness, but if you don’t have any, chives are a great alternative. Dried onion flakes can also add flavor in a pinch.
What’s the Best Way to Seal Wonton Wrappers?
Sealing wonton wrappers properly is key to keeping your filling inside. After adding the filling, use a pastry brush to wet the edges with the beaten egg. This acts as glue! Pinch the edges tightly to form a bomb shape.
- Make sure there are no air pockets inside as you seal them to avoid bursting during frying.
- Try folding them in different shapes like triangles or little parcels; just ensure they are well sealed!
Crispy Crab Rangoon Bombs with Creamy Filling
Ingredients You’ll Need:
For the Filling:
- 8 oz cream cheese, softened
- 1 cup cooked crab meat, finely chopped (fresh or canned, drained)
- 2 green onions, finely chopped
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
For the Wrapping:
- 24 wonton wrappers (round or square)
- 1 egg, beaten (for sealing)
- Oil, for deep frying (vegetable or canola)
For Dipping (Optional):
- Sweet chili sauce
- Soy sauce
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 minutes to fry, totaling around 25 minutes. It’s quick and easy to whip up these delicious snacks in no time!
Step-by-Step Instructions:
1. Prepare the Filling:
In a mixing bowl, combine the softened cream cheese, chopped crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, onion powder, and black pepper. Mix everything together until it is well combined and creamy. This will be the flavorful filling for your bombs.
2. Shape the Bombs:
Take one wonton wrapper and place about 1 tablespoon of the crab mixture in the center. Make sure not to overfill! Lightly brush the edges of the wrapper with the beaten egg. This will help seal the wrappers. Gather the edges of the wrapper and pinch together at the top to form a small “bomb” shape. Make sure it’s sealed tightly to prevent any filling from leaking out during frying.
3. Fry the Bombs:
Heat oil in a deep fryer or large heavy pot to 350°F (175°C). Carefully lower the Crab Rangoon Bombs into the hot oil in batches, frying for about 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon to take them out of the oil and place them on a paper towel-lined plate to drain any excess oil.
4. Serve and Enjoy:
Serve the Crab Rangoon Bombs warm with sweet chili sauce or soy sauce for dipping. Enjoy the delightful crunch and the creamy, flavorful crab filling inside. They are sure to be a hit!
Can I Make These Crab Rangoon Bombs Ahead of Time?
Yes, you can prepare the filling and assemble the bombs ahead of time! After assembling, place them on a baking sheet lined with parchment paper and freeze them for up to 2 hours. Once frozen, transfer them to an airtight container or freezer bag for easier storage. Fry them directly from the freezer when you’re ready to serve!
What Can I Use Instead of Crab Meat?
If you’re looking for a substitute for crab meat, cooked shredded chicken or even chopped shrimp can work well. For a vegetarian option, try using finely chopped mushrooms or tofu mixed with the creamy filling for added flavor.
How Do I Store Leftovers?
Store any leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 3 days. To reheat, you can either bake them in a preheated oven at 350°F (175°C) for about 10 minutes or re-fry them for a few minutes to regain their crispiness.
Can I Bake These Instead of Frying?
Absolutely! To bake, preheat your oven to 400°F (200°C) and place the assembled bombs on a baking sheet lined with parchment paper. Spray or brush them lightly with oil and bake for about 15-20 minutes until golden brown, flipping halfway through. While they won’t be as crispy as the fried version, they’ll still be delicious!
