Crab Rangoon Bombs
These Crab Rangoon Bombs are a crunchy, creamy, crowd-pleasing appetizer that’s quick to make and hard to resist. With a savory crab and cream cheese filling wrapped in crispy wonton wrappers, they’re perfect for parties, game days, or any snack craving.
Equipment
- Deep Skillet or Saucepan
- Thermometer
- Mixing Bowl
Ingredients
Filling
- 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
Assembly
- 10-12 wonton wrappers
- 1 egg beaten, for sealing
- oil for frying vegetable or canola
Instructions
- In a bowl, mix cream cheese, crab, green onions, soy sauce, garlic powder, Worcestershire sauce, and sesame oil until well combined.
- Place a wonton wrapper on a surface, add a tablespoon of filling, moisten edges with beaten egg, and fold into a purse shape.
- Heat oil to 350°F (175°C) in a deep skillet or saucepan.
- Fry 3–4 bombs at a time for 2–3 minutes, flipping once, until golden brown and crispy. Drain on paper towels.
Notes
You can bake instead of fry at 400°F for 12–15 minutes. Add variations like sriracha, pineapple, or cheese. Freeze uncooked bombs and fry straight from frozen, adding a minute to cook time.