Ah yes! Crab Rangoon Bombs are a fun, bite-sized twist on the classic crab rangoon—crispy on the outside, creamy and savory on the inside. Perfect as an appetizer or party snack. 🦀🧀
🥢 Ingredients (Makes ~20–24 bombs)
Filling:
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8 oz Cream Cheese, softened
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4 oz imitation crab or real crab meat, finely chopped
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2 green onions, finely chopped
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1 tsp garlic powder
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½ tsp soy sauce (optional)
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1 tsp Worcestershire sauce (optional)
Coating & Frying:
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20–24 wonton wrappers
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1 egg, beaten (for sealing)
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Oil for frying
👩🍳 Instructions
1️⃣ Prepare the filling
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Mix cream cheese, crab, green onions, garlic powder, soy sauce, and Worcestershire in a bowl until smooth.
2️⃣ Assemble the bombs
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Place 1 tsp of filling in the center of a wonton wrapper.
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Moisten edges with beaten egg, then pinch the wrapper closed to form a ball or “purse.”
3️⃣ Fry until golden
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Heat oil in a pan or deep fryer to 350°F (175°C).
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Fry the crab rangoon bombs 2–3 minutes, turning as needed, until golden and crispy.
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Drain on paper towels.
4️⃣ Serve
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Serve hot with sweet chili sauce, soy sauce, or duck sauce.
🌟 Tips
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For baking instead of frying, brush with a little oil and bake at 400°F (200°C) for 12–15 minutes.
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Make them ahead of time and freeze uncooked; fry straight from frozen.
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For extra flavor, add a few drops of Sriracha to the filling.
If you want, I can also give you a super-easy air fryer version that’s crispy without the mess of frying—perfect for weeknight snacks.
Do you want me to share that version?