Crab Rangoon Bombs

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🦀 Crab Rangoon Bombs

📖 Description

Crab Rangoon Bombs are bite-sized, golden-fried appetizers inspired by classic crab rangoon. Instead of traditional wonton shapes, these are formed into crispy “bombs” with a crunchy exterior and a creamy, savory crab filling inside. Perfect for parties, game nights, or as a standout appetizer, they’re easy to eat and incredibly addictive.

🧾 Ingredients

For the Filling

  • 8 oz cream cheese, softened

  • 1 cup imitation crab meat (or real lump crab), finely chopped

  • 2 green onions, finely sliced

  • 1 clove garlic, minced

  • 1 tsp soy sauce

  • 1 tsp Worcestershire sauce

  • ½ tsp sugar

  • ½ tsp sesame oil

  • ¼ tsp black pepper

For the Bombs

  • 20–24 wonton wrappers

  • 1 egg, beaten (for sealing)

  • Vegetable or canola oil (for frying)

Optional Dipping Sauces

  • Sweet chili sauce

  • Sweet and sour sauce

  • Soy sauce with a splash of rice vinegar

👩‍🍳 Instructions

  1. Prepare the Filling
    In a mixing bowl, combine cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, sugar, sesame oil, and black pepper. Mix until smooth and well combined.

  2. Assemble the Bombs

    • Place a wonton wrapper on a clean surface.

    • Add about 1 tablespoon of filling to the center.

    • Brush the edges lightly with beaten egg.

    • Bring all corners up and pinch tightly to form a sealed ball.

    • Repeat with remaining wrappers and filling.

  3. Heat the Oil
    Heat oil in a deep pan or fryer to 350°F (175°C).

  4. Fry
    Fry the bombs in batches for 2–3 minutes, turning occasionally, until golden brown and crispy.

  5. Drain & Serve
    Remove and drain on paper towels. Serve hot with dipping sauce.

📝 Notes

  • Make sure the wonton wrappers are tightly sealed to prevent filling leakage.

  • Real crab meat gives richer flavor but imitation crab works perfectly and is budget-friendly.

  • These can be assembled ahead of time and refrigerated (uncooked) for up to 24 hours.

💡 Tips for Best Results

  • Do not overcrowd the fryer—this keeps the oil temperature stable.

  • Use softened cream cheese for a smoother filling.

  • For extra crispiness, fry twice: once lightly, rest for 1 minute, then fry again briefly.

🍽️ Servings

  • Makes 20–24 Crab Rangoon Bombs

  • Serves 6–8 people as an appetizer

🧮 Nutritional Information (Per 1 Bomb – Approximate)

  • Calories: 95 kcal

  • Protein: 3 g

  • Fat: 6 g

  • Carbohydrates: 7 g

  • Sugar: 1 g

  • Sodium: 180 mg

(Values may vary depending on ingredients and frying method.)

🌟 Benefits

  • Crowd-Pleaser: Perfect for parties and gatherings

  • High Flavor, Small Bite: Rich, creamy filling with crunchy texture

  • Protein Source: Crab and cream cheese provide protein

  • Customizable: Easy to adjust seasoning, spice, or cooking method (air fryer or baked)

❓ Q & A

Q: Can I bake or air-fry Crab Rangoon Bombs?
A: Yes!

  • Bake: 400°F (200°C) for 12–15 minutes, lightly brushed with oil.

  • Air Fry: 375°F (190°C) for 8–10 minutes, shaking halfway.

Q: Can I freeze them?
A: Yes. Freeze assembled but uncooked bombs in a single layer, then transfer to a freezer bag. Fry directly from frozen (add 1–2 minutes).

Q: Are they spicy?
A: Not by default. Add sriracha or chili flakes to the filling if you prefer heat.

Q: What’s the best dipping sauce?
A: Sweet chili sauce is the most popular, but sweet and sour or spicy mayo also pair well.

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