Introduction

Crab Rangoon Bombs are crispy, golden bites filled with a creamy crab and cream cheese mixture. Perfect for appetizers or party snacks, these flavorful treats bring a delightful crunch with every bite.

A white plate holds a stack of golden brown, crispy fried balls with a crunchy texture on the outside, arranged in a slightly pyramid shape; one ball is bitten to show a soft, creamy white filling with small orange bits inside. Bright green chopped scallions are sprinkled over the top and around the plate, and a small pool of amber-colored sauce is visible under the balls. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 softened cream cheese, crab meat, green onions, garlic powder, and soy sauce. Mix well until fully incorporated.
Step 2: Place about one tablespoon of filling in the center of each wonton wrapper. Moisten edges with water and fold over diagonally to form a triangle. Seal tightly.
Step 3: Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
Step 4: Fry the bombs in batches, about three to four at a time, until golden brown and crispy, approximately 3-4 minutes per side. Drain on paper towels before serving.

Tips & Variations

Use fresh crab meat for a more delicate flavor, or canned crab for convenience without sacrificing taste.
Try adding a pinch of cayenne pepper to the filling for a subtle spicy kick.
Serve with sweet chili sauce or soy sauce for dipping to enhance the flavor.
If you prefer baking, brush the bombs lightly with oil and bake at 400°F (200°C) for 12-15 minutes until crispy.

Storage

Store leftover crab rangoon bombs in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or toaster oven at 350°F (175°C) for 5-7 minutes to restore crispiness. Avoid microwaving to prevent sogginess.

How to Serve

A white plate holds a pile of small, round fried cheese balls with a golden-brown crispy outer layer that looks crunchy and textured. Some cheese balls are whole, topped with small pieces of green onion, while two are cut open at the front, revealing a creamy white inside mixed with small orange bits. A light brown sauce is spread under some balls on the plate. The background shows a white marbled surface, keeping focus on the cheesy treats. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can assemble the bombs and keep them refrigerated for a few hours before frying. For best results, fry them fresh or reheat in the oven after frying.

Can I freeze Crab Rangoon Bombs?

Absolutely. Freeze the uncooked bombs on a baking sheet until firm, then transfer to a freezer bag. Fry them from frozen, adding a minute or two to the cooking time.

Crab Rangoon Bombs Recipe

Print Recipe

★★★★★

5 from 58 reviews

These Crab Rangoon Bombs are a crispy, golden appetizer featuring a creamy filling of lump crab meat, cream cheese, and aromatic seasonings wrapped in wonton wrappers and deep-fried to perfection. Perfect as a party snack or starter, they combine savory seafood flavor with a delightful crunch.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 12 Crab Rangoon Bombs 1x
Category: Appetizer
Method: Frying
Cuisine: American Chinese

Ingredients

Scale

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

Wrapper and Frying

12 wonton wrappers
Vegetable oil (for frying, enough to fill deep skillet about 2-3 inches)

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, ensuring a creamy and well-seasoned filling.
Assemble the bombs: Place about one tablespoon of the crab and cheese filling in the center of each wonton wrapper. Moisten the edges of the wrapper lightly with water, then fold it diagonally over the filling to form a triangle. Press the edges firmly to seal tightly and prevent leakage during frying.
Heat the oil: In a deep skillet, pour enough vegetable oil to reach about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C), ideal for deep frying to achieve a crispy texture.
Fry the Crab Rangoon Bombs: Carefully place 3-4 filled wontons into the hot oil at a time to avoid overcrowding. Fry each side for approximately 3-4 minutes or until the bombs are golden brown and crispy. Use a slotted spoon to turn them gently for even frying.
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 or soy sauce blend, for the best taste.

Notes

Ensure the cream cheese is softened to make mixing easier and filling smoother.
Use fresh or lump crab meat for the best texture and flavor.
Do not overfill the wonton wrappers to avoid breakage and oil leakage.
Maintain the oil temperature around 350°F for optimal crispiness and minimal oil absorption.
Serve immediately for the best crispy texture; leftovers can be reheated in a toaster oven.

Keywords: Crab Rangoon, Crab Rangoon Bombs, appetizer, seafood appetizer, crispy wontons, crab cream cheese wontons, fried appetizers