Crispy Crab Rangoon Bombs with Creamy Filling Recipe
Introduction
Crispy Crab Rangoon Bombs are bite-sized delights filled with a creamy, savory crab mixture. Perfect as an appetizer or party snack, these golden fried treats combine crunchy wonton wrappers with a luscious cream cheese and crab filling.
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 cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, salt, and pepper until smooth.
- Step 2: Place 1 tablespoon of filling in the center of each wonton wrapper. Gather the edges and pinch to seal into a ball.
- Step 3: Heat oil in a deep pan to 350°F (175°C). Fry the bombs in batches until golden brown and crispy, about 2–3 minutes.
- Step 4: Drain on paper towels and serve warm with sweet chili sauce or soy dipping sauce.
Tips & Variations
- For extra flavor, add a pinch of garlic powder or a dash of hot sauce to the filling mixture.
- Use fresh crab meat if possible for the best taste, but imitation crab works well too.
- Try baking instead of frying by brushing the bombs with oil and baking at 400°F (200°C) for 12-15 minutes until golden.
- Secure wonton edges tightly to prevent filling from leaking during frying.
Storage
Store leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to keep them crispy. Avoid microwaving as it can make the wrappers soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the filling ahead of time?
Yes, the filling can be prepared a day in advance and refrigerated. Just bring it to room temperature before assembling the bombs.
What can I serve with Crab Rangoon Bombs?
They pair well with sweet chili sauce, soy dipping sauce, or a tangy plum sauce for dipping.
PrintCrispy Crab Rangoon Bombs with Creamy Filling Recipe
Crispy Crab Rangoon Bombs are bite-sized fried appetizers featuring a creamy, flavorful filling made with cream cheese, crab meat, and aromatic seasonings, all encased in a crispy wonton wrapper. These delicious bombs are perfect for parties or as a savory snack, offering a delightful combination of creamy interior and crispy exterior.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 Crab Rangoon Bombs 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American Asian Fusion
Ingredients
Filling 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
Wrapping and Frying
- 1 package wonton wrappers
- Oil, for frying (enough for deep frying, about 2-3 cups)
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 well incorporated.
- Assemble the Rangoon Bombs: Take one wonton wrapper and place approximately 1 tablespoon of the crab filling in its center. Carefully gather the edges of the wrapper upwards around the filling and pinch them tightly to seal, forming a ball shape to encase the filling completely.
- Heat the Oil: Pour enough oil into a deep, heavy-bottomed pan or fryer to submerge the bombs. Heat the oil to 350°F (175°C), using a kitchen thermometer to ensure accurate temperature for optimal crispiness and even cooking.
- Fry the Rangoon Bombs: Fry the assembled bombs in batches to avoid overcrowding, cooking each batch for about 2 to 3 minutes or until they turn a beautiful golden brown and become crispy all over.
- Drain and Serve: Remove the fried bombs from the oil using a slotted spoon and place them on paper towels to drain excess oil. Serve warm with sweet chili sauce or soy dipping sauce for a delicious appetizer experience.
Notes
- For best results, use fresh crab meat or high-quality imitation crab for authentic flavor.
- Ensure the oil temperature stays consistent at 350°F (175°C) to avoid greasy or undercooked bombs.
- Can be prepared ahead and frozen before frying; fry directly from frozen, adding a minute or two to the frying time.
- Make sure to seal the wonton wrappers tightly to prevent the filling from leaking during frying.
- Adjust the seasoning in the filling to your taste preferences.
Keywords: Crab Rangoon, Fried Crab Appetizer, Cream Cheese Crab Bombs, Wonton Wrapper Snacks, Crispy Crab Bites
