Crab Rangoon Bombs Recipe
Introduction
Crab Rangoon Bombs are a deliciously crispy appetizer featuring creamy crab and cream cheese wrapped in wonton wrappers. Perfectly golden and flavorful, they make a great snack or party treat.
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.
Tips & Variations
- For extra crispiness, double fry the crab rangoon bombs by frying them once until golden, draining, then frying again for 1 minute.
- Substitute crab meat with cooked shrimp or finely chopped cooked chicken for a different protein twist.
- Serve with sweet chili sauce or soy sauce for dipping to complement the flavors.
Storage
Store leftover crab rangoon bombs in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispiness. Avoid microwaving as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen crab meat for this recipe?
Yes, frozen crab meat works well. Just thaw it completely and drain any excess liquid before mixing it into the filling.
Can I bake the Crab Rangoon Bombs instead of frying?
While frying gives the crispiest texture, you can bake them at 400°F (200°C) for 12-15 minutes until golden brown. Brush or spray the wontons with oil to help them crisp up in the oven.
PrintCrab Rangoon Bombs Recipe
Crab Rangoon Bombs are crispy, golden-fried wontons filled with a creamy, flavorful mixture of lump crab meat, cream cheese, and aromatic seasonings. This appetizer is perfect for parties or as a delicious snack, offering a delightful blend of textures and savory taste that mimics the classic crab Rangoon in a fun bite-sized form.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 Crab Rangoon Bombs 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian American
Ingredients
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
Assembly & Frying
- 12 wonton wrappers
- Vegetable oil (for frying)
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 into a uniform filling.
- Assemble the Rangoon Bombs: Take one wonton wrapper and place about one tablespoon of the crab filling in the center. Moisten the edges of the wrapper with water to help seal. Fold the wrapper diagonally to form a triangle and press the edges firmly to seal tightly, ensuring the filling is completely enclosed.
- Heat the oil: In a deep skillet or frying pan, pour enough vegetable oil to submerge the Rangoon Bombs and heat over medium-high heat until the oil temperature reaches 350°F (175°C). This temperature ensures a crispy, golden exterior without absorbing too much oil.
- Fry the Crab Rangoon Bombs: Carefully place three to four bombs in the hot oil at a time, frying them for about 3-4 minutes on each side or until they turn golden brown and crispy. Use tongs or a slotted spoon to turn them evenly.
- Drain and serve: Remove the fried bombs from the oil and place them on paper towels to drain any excess oil. Serve warm with your choice of dipping sauce.
Notes
- Ensure the cream cheese is softened for easier mixing and a smoother filling texture.
- Use fresh or canned lump crab meat depending on availability; fresh offers more flavor but canned works well too.
- Be careful not to overfill the wonton wrappers to prevent them from bursting during frying.
- Maintain the oil temperature to avoid oily or undercooked bombs; use a thermometer for accuracy.
- Serve immediately for the best crispiness and flavor.
Keywords: Crab Rangoon, Appetizer, Wonton, Fried Snacks, Crab Recipe, Party Food, Cream Cheese Crab Bites
