Introduction

Crab Rangoon Bombs are crispy, golden bites filled with a creamy crab mixture that’s perfect for snacking or entertaining. These bite-sized treats blend savory crab meat with cream cheese and a hint of garlic for an irresistible appetizer.

A white plate holds a pile of about ten golden brown fried balls, each with a crispy and textured outside. One ball is cut open showing a soft, white, creamy inside with small bits of orange, likely crab or shrimp, giving a layered look of crunchy shell and tender filling. Scattered green onion pieces add spots of fresh green color on and around the balls. The plate sits on a white marbled surface, with a small pool of shiny, orange sauce beneath the pile. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 wonton wrappers
1 cup lump crab meat (fresh or canned)
4 oz cream cheese (softened)
2 green onions (finely chopped)
1 tsp garlic powder
1 tsp soy sauce
Vegetable oil (for frying)

Instructions

Step 1: In a mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic powder, and soy sauce. Mix well until all ingredients are fully incorporated.
Step 2: Place about one tablespoon of the filling in the center of each wonton wrapper. Moisten the edges with water and fold over diagonally to form a triangle. Press edges firmly to seal.
Step 3: Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
Step 4: Fry the Crab Rangoon Bombs in batches, three to four at a time, turning occasionally until golden brown and crispy, about 3 to 4 minutes per side.
Step 5: Remove cooked bombs and drain on paper towels to remove excess oil. Serve warm.

Tips & Variations

For extra flavor, add a dash of Worcestershire sauce or a pinch of cayenne pepper to the filling mixture.
If you prefer baking, arrange sealed bombs on a baking sheet and bake at 375°F (190°C) for 15-20 minutes or until golden.
Use imitation crab meat for a budget-friendly version, but fresh lump crab offers the best taste and texture.
Serve with sweet chili sauce or soy sauce for dipping.

Storage

Store leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to maintain crispness. Avoid microwaving as it may soften the wrappers.

How to Serve

A pile of crispy, golden-brown fried balls stacked on a white plate set on a white marbled texture surface, each ball having a crunchy outer layer and a soft white creamy inside mixed with small orange pieces, possibly carrots; a few chopped green garnishes are sprinkled on top and around the balls, adding fresh color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crab filling ahead of time?

Yes, you can prepare the filling a day in advance and keep it refrigerated. This makes assembly quicker when you’re ready to cook.

What if I don’t have wonton wrappers?

You can substitute with small egg roll wrappers or even use small squares of spring roll pastry. Just adjust frying time as needed to avoid burning.

Crab Rangoon Bombs Recipe

Print Recipe

★★★★★

4.4 from 254 reviews

Crab Rangoon Bombs are crispy, golden-fried wonton purses filled with a creamy mixture of lump crab meat, cream cheese, and savory seasonings. Perfect as an appetizer or party snack, these bite-sized treats combine rich flavors and a delightful crunch in every bite.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 12 Crab Rangoon Bombs 1x
Category: Appetizer
Method: Frying
Cuisine: American

Ingredients

Scale

Filling

1 cup lump crab meat (fresh or canned)
4 oz cream cheese (softened)
2 green onions (finely chopped)
1 tsp garlic powder
1 tsp soy sauce

Assembly and Frying

12 wonton wrappers
Vegetable oil (for frying)

Instructions

Prepare the filling: In a mixing bowl, combine the softened cream cheese, lump crab meat, finely chopped green onions, garlic powder, and soy sauce. Mix all ingredients thoroughly until fully incorporated, creating a creamy and flavorful filling.
Assemble the Crab Rangoon Bombs: Place about one tablespoon of the crab filling in the center of each wonton wrapper. Lightly moisten the edges of the wrapper with water to help seal. Fold the wrapper over diagonally to form a triangle, pressing the edges tightly to ensure they are completely sealed and the filling does not leak during frying.
Heat the oil: Pour vegetable oil into a deep skillet and heat over medium-high heat until the oil reaches 350°F (175°C). Using a thermometer helps maintain the correct frying temperature for optimal crispiness.
Fry the Crab Rangoon Bombs: Carefully add the wonton bombs into the hot oil in batches, placing three to four at a time to avoid overcrowding. Fry each side for about 3-4 minutes until they turn a golden brown color and become crispy. Use a slotted spoon to turn them halfway through cooking.
Drain and serve: Remove the fried Crab Rangoon Bombs from the oil and place them on paper towels to drain any excess oil. Serve warm with your favorite dipping sauce for a delicious appetizer experience.

Notes

Ensure the cream cheese is softened for easy mixing and smooth filling consistency.
Do not overfill the wonton wrappers to avoid leakage during frying.
Keep the oil temperature steady at 350°F for even cooking and crispy texture.
Use fresh or canned lump crab meat based on availability, but ensure it is drained well.
Leftovers can be reheated in an air fryer or oven to maintain crispiness.

Keywords: Crab Rangoon, Crab Rangoon Bombs, Wonton, Appetizer, Fried Wontons, Crab Appetizer, Party Snack