Crispy Crab Rangoon Bombs with Creamy Filling Recipe
Introduction
Crispy Crab Rangoon Bombs offer a delightful twist on the classic appetizer with a creamy, flavorful filling wrapped in golden, crunchy wonton shells. Perfect for parties or a tasty snack, these bites combine creamy cheese and savory crab in every crisp bite.
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1 cup crab meat (fresh or imitation), chopped
- 2 green onions, finely sliced
- 1 clove garlic, minced
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- Salt & pepper, to taste
- 1 package wonton wrappers
- Oil, for frying
Instructions
- Step 1: In a bowl, mix the cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, salt, and pepper until well combined and smooth.
- Step 2: Place about 1 tablespoon of the filling in the center of each wonton wrapper. Gather the edges and pinch firmly to seal each into a ball shape.
- Step 3: Heat oil in a deep pan to 350°F (175°C). Fry the rangoon bombs in batches, turning occasionally, until they are golden brown and crispy, about 2 to 3 minutes.
- Step 4: Drain the cooked bombs on paper towels to remove excess oil. Serve them warm with sweet chili sauce or soy dipping sauce.
Tips & Variations
- For extra flavor, add a pinch of minced ginger or a dash of hot sauce to the filling.
- If you prefer baking over frying, place the sealed bombs on a baking sheet and bake at 400°F (200°C) for 12–15 minutes until golden and crispy.
- Try substituting the crab meat with cooked shrimp or chopped cooked chicken for different variations.
- Make sure to press the wonton edges tightly to avoid leakage during frying.
Storage
Store any leftover crab rangoon bombs in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 375°F (190°C) for 8–10 minutes to restore their crispiness. Avoid microwaving to keep them crunchy.
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 can be used. Just make sure to thaw it completely and drain any excess liquid before mixing it with the filling.
What sauce pairs best with Crab Rangoon Bombs?
Sweet chili sauce or soy-based dipping sauces complement the creamy, savory filling beautifully. You can also try a spicy mayo or a tangy plum sauce for variety.
PrintCrispy Crab Rangoon Bombs with Creamy Filling Recipe
These Crispy Crab Rangoon Bombs feature a creamy, savory crab filling wrapped in wonton wrappers and fried to golden perfection. Perfect as a delicious appetizer or party snack, they combine the smooth texture of cream cheese with fresh crab meat and aromatic seasonings, delivering a flavorful bite with a crispy exterior.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 24 pieces 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-American
Ingredients
Filling
- 8 oz (225 g) cream cheese, softened
- 1 cup crab meat (fresh or imitation), chopped
- 2 green onions, finely sliced
- 1 clove garlic, minced
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- Salt & pepper, to taste
Wrapping and Frying
- 1 package wonton wrappers
- Oil, for frying (about 2 cups or enough for deep frying)
Instructions
- Prepare the filling: In a medium bowl, combine the softened cream cheese, chopped crab meat, finely sliced green onions, minced garlic, soy sauce, Worcestershire sauce, and a pinch of salt and pepper. Mix thoroughly until the filling is smooth and evenly blended.
- Form the Rangoon Bombs: Lay out the wonton wrappers on a clean surface. Place about 1 tablespoon of the crab cream cheese mixture in the center of each wrapper. Gather the edges up and pinch them together firmly to seal the filling inside, shaping each into a tight ball to avoid leaks during frying.
- Heat the oil: In a deep pan or pot, heat cooking oil to 350°F (175°C). Use a thermometer to maintain this temperature for even frying and crispy results.
- Fry the bombs: Carefully drop the sealed crab rangoon bombs into the hot oil in batches, making sure not to overcrowd the pan. Fry each batch for 2 to 3 minutes or until they turn golden brown and crispy on the outside.
- Drain and serve: Remove the fried bombs with a slotted spoon and place them on paper towels to drain excess oil. Serve warm with your choice of dipping sauce, such as sweet chili sauce or soy sauce, for an irresistible appetizer experience.
Notes
- Use fresh crab meat if available for a more authentic flavor, but imitation crab works well as a budget-friendly alternative.
- Ensure the wonton wrappers are sealed tightly to prevent filling from leaking during frying.
- Maintain consistent oil temperature to avoid soggy or greasy rangoon bombs.
- These can be made ahead and frozen after sealing; fry directly from frozen, adding a minute or two to the cooking time.
- Serve immediately for best texture and taste.
Keywords: crab rangoon, crispy appetizer, cream cheese crab bombs, wonton wrappers, fried crab appetizers, party snacks
