Crispy Crab Rangoon Bombs are a fun twist on a classic appetizer! These little pockets are filled with a creamy mixture of crab and cheese, all wrapped in crispy dough.
They make a great snack for parties or movie nights. I love how easy they are to dip in sweet and sour sauce. Trust me, you’ll want to have a few (or maybe a whole batch!) ready to share—or not! 😄
Key Ingredients & Substitutions
Cream Cheese: The base for the filling, cream cheese adds richness. If you’re looking for a lighter option, you can use Greek yogurt or low-fat cream cheese.
Crab Meat: Fresh crab is wonderful, but canned crab works just fine! If you need a substitute, imitation crab is a more affordable option that still has a nice flavor.
Green Onions: These add a fresh crunch. If you don’t have green onions on hand, chives could work well, or even finely diced regular onions in a pinch.
Wonton Wrappers: Traditional wonton wrappers are great, but if you’re out, use egg roll wrappers cut into smaller squares. You could also try using puff pastry for a flaky twist!
How Do You Ensure Your Crab Rangoon Bombs Don’t Leak While Frying?
Sealing the filling in your wonton wrappers is crucial! Here’s how to do it right:
- Moisten the edges of the wrappers with water before folding them. This helps them stick together better.
- Pinch the corners tightly to form a secure seal. You can twist them slightly for added security if you like.
- Be careful not to overfill the wrappers, which can lead to leakage. Stick to 1 to 1.5 teaspoons of filling per wrapper.
Taking time to seal them properly makes all the difference when frying, ensuring you get perfectly crispy bites without the filling spilling out!
Crispy Crab Rangoon Bombs with Creamy Filling
Ingredients You’ll Need:
For the Filling:
- 8 oz cream cheese, softened
- 1 cup cooked crab meat, finely chopped (fresh or canned)
- 2 green onions, finely sliced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp soy sauce
- 1/2 tsp Worcestershire sauce (optional)
- 1/2 tsp sugar
- 1/4 tsp white pepper or black pepper
For the Wrapping and Frying:
- 24 wonton wrappers (round or square)
- Vegetable oil, for frying
- Sweet chili sauce or sweet and sour sauce, for dipping
How Much Time Will You Need?
This recipe will take you about 20 minutes of prep time and around 10 minutes for frying. Altogether, you can have these delicious Crab Rangoon Bombs ready in about 30 minutes!
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium bowl, mix together the softened cream cheese, chopped crab meat, sliced green onions, garlic powder, onion powder, soy sauce, Worcestershire sauce (if using), sugar, and pepper. Use a spatula or spoon to blend everything until it’s nice and creamy—this will be the rich filling for your bombs!
2. Assemble the Bombs:
Lay out the wonton wrappers on a clean surface. Take about 1 to 1.5 teaspoons of the crab cream cheese filling and place it in the center of each wrapper. Don’t worry if they look a little messy; it’s all part of the fun!
3. Seal the Wrappers:
Using a fingertip, lightly moisten the edges of each wonton wrapper with water. This helps it stick together. Then, gather the edges of the wrapper around the filling and pinch them together at the top to form a little pouch or “bomb.” Make sure to pinch tightly so nothing leaks out while frying.
4. Heat the Oil:
In a deep fryer or a large heavy-bottomed pot, heat vegetable oil to about 350°F (175°C). Make sure there’s enough oil for the bombs to float. You can test the oil by dropping a small piece of bread in—if it bubbles and browns, the oil is ready!
5. Fry the Bombs:
Carefully drop the sealed Crab Rangoon Bombs into the hot oil, frying them in batches so you don’t overcrowd the pan. Fry for about 2-3 minutes or until they are golden brown and crispy. Keep an eye on them so they don’t burn!
6. Drain and Serve:
Once browned, use a slotted spoon to remove the bombs from the oil, letting any excess oil drip off. Place them on paper towels to absorb any leftover oil. Serve them warm with sweet chili or sweet and sour sauce for dipping.
Enjoy your crispy, creamy Crab Rangoon Bombs! They’re sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Imitation Crab Meat Instead of Real Crab?
Absolutely! Imitation crab meat works great as a more affordable alternative, and it has a mild seafood flavor that complements the creamy filling nicely. Just make sure to chop it finely for the best texture.
What Should I Do If My Wonton Wrappers Tear While Sealing?
If you find that your wonton wrappers are tearing, you can simply use a little bit of extra water to patch them up. Alternatively, you can use a new wrapper. Just remember to handle them gently and keep them covered with a damp cloth to prevent them from drying out while you work.
How Can I Make These Ahead of Time?
You can prepare the filling and assemble the wonton bombs a few hours in advance. Just keep them covered in the fridge until you’re ready to fry. If you want to make them even earlier, freeze the assembled bombs on a baking sheet, then transfer them to an airtight container for up to a month. Fry them straight from frozen, adding a minute or so to the cooking time.
How Do I Store Leftovers?
Store any leftover Crab Rangoon Bombs in an airtight container in the fridge for up to 2 days. To reheat, place them in a 350°F (175°C) oven for about 10 minutes. This will help keep them crispy!
