These tasty Crispy Crab Rangoon Bombs are a fun twist on a classic. Filled with creamy crab goodness, they’re a perfect snack for any gathering!
Who can resist that crunchy outside with a warm, cheesy filling inside? I just can’t stop at one—be prepared for your friends to fight over the last few! 😂
I love serving these with a sweet and sour dipping sauce. It’s a simple recipe, and they disappear fast at parties. You’ll be the star of snack time!
Key Ingredients & Substitutions
Cream Cheese: This is the base for the filling, giving it that creamy texture. If you’re looking for a lighter option, consider using whipped cream cheese or low-fat cream cheese instead. I’ve even tried it with vegan cream cheese, and it turned out great!
Crab Meat: Fresh crab is fantastic, but if it’s not available or you’re on a budget, imitation crab works well too. It’s less expensive and still provides tasty flavor. Just chop it finely so it mixes well!
Wonton Wrappers: These are what hold everything together. If you can’t find wonton wrappers, spring roll wrappers can be a good substitute. Just be mindful that they may require a bit of extra sealing.
Green Onions: They’re great for adding a fresh crunch and color. If you don’t have them, chives or even a bit of finely chopped onion can work in a pinch, but use a little less as they are stronger in flavor.
How Do I Ensure My Crab Rangoon Bombs Won’t Leak During Frying?
Sealing the wonton wrappers properly is essential to avoid leaks. Here’s how to make sure they stay closed:
- Start with a small amount of filling to avoid overstuffing. About 1 tablespoon is perfect.
- Moisten the edges of the wrappers with a little water before sealing. This helps them stick together better.
- Pinch the edges firmly to create a tight seal. Make sure there are no gaps or holes.
- If you’re worried about leaking, you can test one bomb in the oil first. If it leaks, adjust your sealing technique!
Taking these steps will help ensure your Crab Rangoon Bombs come out perfectly crispy and delicious every time!
Crispy Crab Rangoon Bombs With Creamy Filling
Ingredients You’ll Need:
For the Filling:
- 8 oz (225g) cream cheese, softened
- 1 cup cooked crab meat, finely chopped (can use imitation crab if preferred)
- 2 green onions, finely chopped
- 1 tsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Worcestershire sauce (optional)
- 1/2 tsp sugar
For the Wrappers:
- 20-24 wonton wrappers
For Frying:
- Oil for deep frying (vegetable or canola oil)
For Dipping:
- Sweet and sour sauce or your preferred dipping sauce (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation and around 10 minutes for frying. You’ll be enjoying these tasty treats in under 30 minutes! Perfect for a quick snack or party appetizer!
Step-by-Step Instructions:
1. Prepare the Creamy Filling:
In a mixing bowl, combine the softened cream cheese with the chopped crab meat, green onions, soy sauce, garlic powder, onion powder, Worcestershire sauce (if using), and sugar. Mix everything well until it’s fully combined and smooth. This will create a delicious and creamy filling for your bombs!
2. Assemble the Crab Rangoon Bombs:
Lay out the wonton wrappers on a clean surface. Take about 1 tablespoon of the crab and cream cheese filling and place it in the center of each wrapper. Be careful not to overfill them!
3. Seal the Wrappers:
Moisten the edges of each wonton wrapper with a little bit of water using your finger. This will help them stick together. Fold the wrapper over the filling and pinch the edges tightly to seal them, forming a small ball or “bomb.” Make sure there are no gaps to prevent the filling from leaking out during frying.
4. Heat the Oil:
In a deep fryer or heavy-bottomed pot, heat your oil to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping in a small piece of bread. If it sizzles and turns golden brown in about 60 seconds, the oil is ready!
5. Fry Those Bombs:
Carefully drop the prepared Crab Rangoon bombs into the hot oil. Be sure to cook in batches if needed to avoid overcrowding the pot. Fry them for about 2-3 minutes or until they turn golden brown and crispy on all sides.
6. Drain and Serve:
Once cooked, use a slotted spoon to remove the bombs from the oil. Let them drain on a plate lined with paper towels to soak up any excess oil. Serve these crispy treats warm with sweet and sour sauce or your favorite dipping sauce!
Enjoy your crispy, creamy, and delicious Crab Rangoon Bombs! They make for a delightful snack or appetizer that everyone will love!
FAQ for Crispy Crab Rangoon Bombs
Can I Use Fresh Crab Instead of Imitation Crab?
Absolutely! Fresh crab meat adds a wonderful flavor to the filling. Just make sure it’s cooked and finely chopped to mix well with the other ingredients.
How Do I Store Leftover Crab Rangoon Bombs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness, or you can microwave them for a quick option, but they may lose some crunch.
Can I Make the Filling Ahead of Time?
Yes! You can prepare the filling a day in advance and store it in the fridge. Just keep it in an airtight container. When you’re ready to cook, assemble the bombs using the chilled filling, and you’re good to go!
What If I Don’t Have Wonton Wrappers?
No worries! You can substitute with spring roll wrappers or even use puff pastry for a different twist. Just adjust the cooking time as needed since puff pastry will take a bit longer to brown properly.
