Description
Crispy Crab Rangoon Bombs are delicious bite-sized treats filled with a creamy crab mixture, perfect for parties or as a snack.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup crab meat (fresh, canned, or imitation), finely chopped
- 2 green onions, finely sliced
- 1 tsp garlic powder
- 1 tsp soy sauce
- ½ tsp Worcestershire sauce
- ½ tsp sugar (optional, balances flavors)
- Pinch of salt & black pepper
- 20 wonton wrappers (or egg roll wrappers cut into quarters)
- Small bowl of water (for sealing)
- 2 cups vegetable oil
Instructions
- In a medium bowl, combine cream cheese, crab meat, green onions, garlic powder, soy sauce, Worcestershire sauce, sugar, salt, and pepper. Mix until creamy and well blended.
- Place a wonton wrapper on a flat surface. Spoon about 1 tablespoon of filling into the center. Lightly wet the edges with water. Fold corners together and pinch tightly to seal, shaping into a little “bomb” or pouch. Make sure there are no gaps.
- Heat oil in a deep skillet or pot to 350°F (175°C). Fry bombs in batches for 2–3 minutes, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.
- Serve warm with sweet chili sauce or spicy mayo for dipping.
Notes
- Air-fryer option: Spray lightly with oil and cook at 375°F (190°C) for 8–10 minutes, flipping halfway.
- Add a few dashes of Sriracha to the filling if you like it spicy.
- Swap crab for shrimp or even canned tuna for a twist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bomb
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg