Name: Crab Rangoon Bombs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 8 oz cream cheese (softened); 1 cup cooked crab meat or imitation crab (chopped fine); 2 green onions (sliced); 1 tsp soy sauce; 1/2 tsp garlic powder; 1/2 tsp Worcestershire sauce; 1/2 tsp sesame oil; 10-12 wonton wrappers; 1 egg (beaten, for sealing); oil for frying (vegetable or canola)

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Oh friend, let me tell you—these Crab Rangoon Bombs are everything. Imagine the crispiness of your favorite takeout appetizer, but in an extra-plump, golden-fried little bundle of joy. I first made these on a chilly Saturday afternoon when the snack cravings hit hard, and they’ve been in my “must make again” file ever since. They’ve got that irresistible creamy-crunchy balance, a little savory from soy and sesame, and just enough garlic to keep things interesting. You’re going to love how easy these are to pull together, and how fast they disappear!

Why You’ll Love This Recipe

Crispy on the outside, creamy and flavorful on the inside
Uses simple ingredients you probably already have
Makes a crowd-pleasing party snack or game day treat
Quick to fry up—done in just a few minutes!
Easily adaptable with real crab or imitation crab
Freezer-friendly for prep-ahead snack attacks

Recipe Snapshot

Category	Cuisine	Prep Time	Cook Time	Total Time	Yield	Skill Level
Appetizer	Asian-American	15 mins	10 mins	25 mins	10–12 bombs	Easy

Ingredients

Cream cheese – Softened for easy mixing and that creamy base
Cooked crab meat or imitation crab – Adds that classic seafood flavor; chop it fine for even texture
Green onions – For a touch of bite and freshness
Soy sauce – Brings a salty, umami-rich depth
Garlic powder – Keeps things simple and flavorful
Worcestershire sauce – Adds subtle complexity and tang
Sesame oil – A little goes a long way for that nutty, toasted essence
Wonton wrappers – Your golden, crunchy casing
Egg, beaten – Helps seal the edges like edible glue
Oil for frying – Choose neutral oils like vegetable or canola for clean frying
Dipping sauce (optional) – Sweet and sour sauce is classic, but chili garlic sauce is fab too

Full recipe card is below.

How to Make It

1. Mix up the filling

In a bowl, combine the softened cream cheese, chopped crab, green onions, soy sauce, garlic powder, Worcestershire, and sesame oil. Give it a good stir until smooth and well-blended. You want everything evenly distributed—no crab clumps!

2. Assemble the bombs

Place a wonton wrapper on a clean surface. Spoon about a tablespoon of filling into the center. Use your finger or a brush to lightly wet the edges with the beaten egg. Fold the wrapper up around the filling like a little purse and pinch the top closed. Don’t overfill or they’ll burst in the oil.

3. Heat the oil

Pour enough oil into a deep skillet or saucepan to reach about 2 inches deep. Heat it to 350°F. Use a thermometer if you can—it makes all the difference for crisp, non-greasy results.

4. Fry until golden

Carefully drop 3–4 Rangoon bombs into the oil at a time. Don’t overcrowd the pan. Fry for 2–3 minutes, flipping halfway, until they’re golden brown and crispy. Drain on paper towels and sprinkle lightly with salt if desired.

Pro Tips for Success

Let the cream cheese come fully to room temperature for easy mixing.
Use a thermometer to keep oil at a steady 350°F for perfect frying.
Press the wonton edges firmly to seal and avoid filling leaks.
Try a test-fry with one bomb first—it helps you fine-tune the timing.
Don’t walk away while frying—they cook fast!

Flavor Variations

Spicy Kick: Add a teaspoon of sriracha or a pinch of chili flakes to the filling.
Tropical Twist: Stir in some finely chopped pineapple or mango for sweet contrast.
Cheesy Upgrade: Mix in a little shredded mozzarella or cheddar with the cream cheese.
Herby Fresh: Add chopped cilantro or Thai basil for a fresh pop.

Serving Suggestions

Serve hot with sweet and sour sauce, Thai sweet chili, or spicy mayo.
Pair with an Asian-style cucumber salad or cold noodle dish for balance.
Want to lean into the seafood theme? Try finishing your meal with a creamy, savory twist like this Crab Brûlée , it’s a showstopper and surprisingly easy.
Sprinkle with sesame seeds or sliced scallions before serving for a pretty finish.

Make-Ahead & Storage

You can assemble these a few hours ahead of time—just cover and refrigerate until ready to fry. If you want to prep days in advance, freeze them before frying.

Leftovers

Leftover bombs? Pop them in the oven at 350°F for 8–10 minutes to bring back that crisp. You can also chop them and toss over a salad or into a rice bowl with some soy and scallions. Totally crave-worthy.

Freezing

These freeze beautifully! After assembling, place them on a tray and freeze until solid. Then transfer to a freezer bag. Fry directly from frozen—just add an extra minute to the cooking time.

Reheating

Oven or toaster oven: 350°F for 8–10 minutes
Air fryer: 350°F for 5–6 minutes
Microwave: Only if you must—they lose their crunch, but still taste good

FAQs

Can I bake these instead of frying?
Yes! Brush with oil and bake at 400°F for 12–15 minutes, flipping once. They won’t be quite as crispy, but still delicious.

Can I use phyllo dough or egg roll wrappers?
Wonton wrappers are best, but egg roll wrappers cut into quarters can work. Phyllo is too delicate for this filling.

What kind of crab should I use?
Whatever you like! Real lump crab is amazing, but imitation crab works great and is budget-friendly.

Can I make these dairy-free?
Try using a dairy-free cream cheese alternative, but the texture might be a bit different. Still tasty though!

Final Thoughts

I always say, a crispy snack is a happy snack—and these Crab Rangoon Bombs deliver every time. Whether you’re hosting friends or just treating yourself (as you should!), they’re fun to make and even more fun to eat. So go ahead and make a batch. Or two. I won’t tell.