Crab Rangoon Bombs Recipe
Introduction
Crab Rangoon Bombs are a crispy, golden appetizer filled with a creamy crab mixture that bursts with flavor in every bite. Perfect for parties or a tasty snack, these little pouches combine rich cream cheese with delicate crab meat and a hint of seasoning. Serve them with sweet chili sauce for a delightful treat.
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1 cup cooked crab meat, finely chopped
- ¼ cup green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- ½ teaspoon black pepper
- 24 wonton wrappers
- Oil for frying
- Sweet chili sauce, for dipping
Instructions
- Step 1: In a medium mixing bowl, combine softened cream cheese, finely chopped crab meat, green onions, minced garlic, Worcestershire sauce, soy sauce, and black pepper. Mix thoroughly until smooth and well integrated.
- Step 2: Lay out wonton wrappers on a clean surface and keep them covered with a damp towel to prevent drying.
- Step 3: Place about 1 tablespoon of the crab mixture in the center of each wonton wrapper.
- Step 4: Moisten the edges of the wrapper with water using your finger to help create a tight seal.
- Step 5: Bring the corners of the wrapper together, twist to seal, and form a pouch-shaped “bomb.”
- Step 6: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (use a thermometer for accuracy).
- Step 7: Carefully lower the bombs into the hot oil in small batches, avoiding overcrowding.
- Step 8: Fry for 3-4 minutes, turning occasionally until evenly golden brown.
- Step 9: Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Step 10: Serve immediately with sweet chili sauce.
Tips & Variations
- For extra flavor, add a pinch of crushed red pepper flakes to the filling for a mild kick.
- Use imitation crab meat as a budget-friendly substitute without compromising taste.
- Keep unused wonton wrappers covered with a damp cloth to prevent them from drying out while assembling.
- If you prefer baking over frying, brush the bombs lightly with oil and bake at 400°F for 12-15 minutes until golden.
Storage
Crab Rangoon Bombs are best enjoyed fresh and hot but can be kept warm in a low oven (around 200°F) for 15-20 minutes before serving. Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F for 8-10 minutes to restore crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze Crab Rangoon Bombs before frying?
Yes, you can freeze the assembled bombs on a baking sheet until firm, then transfer them to a freezer bag. Fry them directly from frozen, adding a minute or two to the cooking time.
What can I use as a dipping sauce besides sweet chili sauce?
Other great dipping options include soy sauce, spicy mustard, plum sauce, or a creamy sriracha mayo for added variety.
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Crab Rangoon Bombs Recipe
- Total Time: 25 minutes
- Yield: 24 crab rangoon bombs 1x
Description
Crab Rangoon Bombs are crispy, golden-fried wonton pouches filled with a creamy, savory mixture of cream cheese, crab meat, and aromatic seasonings. Perfect as an appetizer or party snack, these bite-sized delights offer a delicious burst of flavor with each crispy bite, complemented wonderfully by a sweet chili dipping sauce.
Ingredients
Filling
- 1 package (8 ounces) cream cheese, softened
- 1 cup cooked crab meat, finely chopped
- ¼ cup green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- ½ teaspoon black pepper
Wrapper and Frying
- 24 wonton wrappers
- Oil for frying (vegetable or canola oil recommended)
- Sweet chili sauce, for dipping
Instructions
- Prepare the filling: In a medium mixing bowl, combine the softened cream cheese, finely chopped crab meat, green onions, minced garlic, Worcestershire sauce, soy sauce, and black pepper. Mix thoroughly until smooth and well integrated, ensuring a flavorful filling for your crab rangoon bombs.
- Prepare the wrappers: Lay out the wonton wrappers on your work surface and keep them covered with a damp towel to prevent them from drying out as you work.
- Fill and seal the wontons: Place about 1 tablespoon of the crab mixture in the center of each wonton wrapper. Moisten the edges of the wrapper with a bit of water using your finger to help seal them tightly. Carefully bring the corners together and twist to form a bomb shape, ensuring the edges are well sealed to prevent leakage during frying.
- Heat the oil: Heat oil in a deep fryer or a large heavy-bottomed pot to 350°F (175°C). Use a thermometer for accurate temperature control, which is crucial for crispiness and proper cooking.
- Fry the bombs: Carefully lower the crab rangoon bombs into the hot oil in small batches to avoid overcrowding. Fry them for 3-4 minutes, turning occasionally to ensure even golden-brown frying all around.
- Drain excess oil: Remove the fried bombs with a slotted spoon and place them on paper towels to drain excess oil, keeping them crispy and light.
- Serve: Serve the crab rangoon bombs immediately while hot and crispy with sweet chili sauce for dipping. For short-term holding, keep them warm in a low oven for 15-20 minutes.
Notes
- Ensure cream cheese is softened for easy mixing and smooth texture.
- Do not overfill the wonton wrappers to prevent bursting during frying.
- Maintain the oil temperature at 350°F for best frying results and to avoid greasy bombs.
- Use a slotted spoon to remove bombs gently to preserve their shape.
- These are best enjoyed fresh but can be kept warm briefly before serving.
- Vegetable or canola oil is preferred for frying due to high smoke point and neutral flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American-Chinese Fusion
Keywords: Crab Rangoon, Crab Rangoon Bombs, Fried Wontons, Crab Appetizer, Cream Cheese Crab, Party Snack, Crispy Crab Wontons
