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

Scale

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