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Crab Rangoon Bombs Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://spatulaqueen.com/crab-rangoon-bombs-recipe/