Crab Rangoon Bombs Recipe
Introduction
Crab Rangoon Bombs are crispy, golden pockets filled with a creamy crab mixture that make the perfect appetizer or snack. Easy to prepare and delightfully addictive, they bring a tasty twist to traditional crab rangoon.
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, then fold the wrapper diagonally to form a triangle. Press the 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, until golden brown and crispy, about 3 to 4 minutes per side. Remove and drain on paper towels before serving.
Tips & Variations
- For an extra crispy shell, double-fry the bombs by frying once until pale golden, letting them cool slightly, then frying again until deep golden brown.
- Try adding a pinch of cayenne pepper or Sriracha to the filling for a spicy kick.
- 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 regain crispiness. Avoid microwaving as it may make the wrappers soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen crab meat for this recipe?
Yes, frozen crab meat works well. Just be sure to thaw it completely and drain any excess moisture before mixing to avoid soggy filling.
Can I bake the Crab Rangoon Bombs instead of frying?
You can bake them at 400°F (200°C) for about 12-15 minutes or until golden and crispy. However, frying gives them a more traditional texture and crunch.
PrintCrab Rangoon Bombs Recipe
Crab Rangoon Bombs are crispy, golden-fried wonton parcels filled with a creamy mixture of lump crab meat, cream cheese, and aromatic green onions, seasoned with garlic and soy sauce. Perfect as an appetizer or party snack, these bite-sized treats combine rich flavors with a satisfying crunch.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 pieces 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American-Chinese
Ingredients
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
- 12 wonton wrappers
For Frying
- 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 thoroughly until all ingredients are fully incorporated and the filling is smooth and well blended.
- Assemble the rangoon bombs: Take each wonton wrapper and place about one tablespoon of the crab filling in the center. Moisten the edges of the wrapper with a little water to help seal them. Fold the wrapper diagonally to form a triangle and press the edges firmly to seal tightly, ensuring no filling escapes during frying.
- Heat the oil: Pour vegetable oil into a deep skillet or frying pan to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C), ideal for deep frying.
- Fry the bombs: Carefully place the rangoon bombs into the hot oil in batches of three to four to avoid overcrowding. Fry each side for approximately 3 to 4 minutes, turning as needed, until the wrappers turn golden brown and crispy. Remove the cooked bombs with a slotted spoon and drain on paper towels to remove excess oil.
Notes
- Ensure cream cheese is softened for easy mixing.
- Use fresh or canned lump crab meat based on availability.
- Be careful not to overfill the wonton wrappers to prevent leaking.
- Maintain oil temperature for even frying and crispy texture.
- Serve warm with sweet chili sauce or soy dipping sauce for best taste.
Keywords: Crab Rangoon, Crab Rangoon Bombs, Fried Wontons, Crab Appetizer, Cream Cheese Crab, Crispy Crab Snacks, Party Appetizer
