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Crab Rangoon Bombs Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://spiceupwithsophie.com/crab-rangoon-bombs-recipe/