Description
Crispy Crab Rangoon Bombs are delightful bite-sized appetizers featuring a creamy crab and cream cheese filling wrapped in crispy wonton wrappers. Fried to golden perfection, these flavorful bombs are perfect for gatherings and served best with sweet and sour or soy dipping sauce.
Ingredients
Scale
Filling
- 8 ounces cream cheese, softened
- 6 ounces fresh crab meat, drained and flaked
- 1 tablespoon green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Wrapper and Frying
- 1 package of wonton wrappers (about 40 wrappers)
- Oil for frying (vegetable or canola)
- Sweet and sour sauce or soy sauce for dipping
Instructions
- Prepare the filling. In a mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, and a pinch of salt and pepper. Mix thoroughly until well blended.
- Fill the wrappers. Take one wonton wrapper at a time and place about 1 teaspoon of the crab mixture in the center.
- Seal the wrapper edges. Moisten the edges of the wrapper with water using your fingertip to help seal it.
- Fold into a triangle. Fold the wrapper over the filling to form a triangle shape, pinching edges tightly to remove any air pockets and ensure a good seal.
- Create the ‘bomb’ shape. Optionally, fold the two corners of the triangle toward the center and pinch together to form a bomb-like shape. Repeat with remaining wrappers and filling.
- Heat the oil. Heat oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C).
- Fry the rangoon bombs. Carefully add the crab rangoon bombs in batches to the hot oil, avoiding overcrowding. Fry for 3-4 minutes until golden brown and crispy.
- Drain excess oil. Remove the fried bombs with a slotted spoon and place on a plate lined with paper towels to drain.
- Serve hot. Serve the crispy crab rangoon bombs immediately with sweet and sour sauce or soy sauce for dipping.
Notes
- Ensure the cream cheese is softened for easier mixing.
- Make sure to seal the wrappers well to prevent filling from leaking during frying.
- Maintain oil temperature to avoid greasy or undercooked rangoon bombs.
- Use fresh crab meat for best flavor; canned crab can be substituted if necessary.
- Adjust seasoning according to taste preferences.
