Crab Rangoon Bombs are irresistible, bite-sized appetizers featuring a crispy golden shell with a creamy, savory crab and cream cheese filling. Perfect for parties, family dinners, or cozy nights at home, these bites deliver a delightful crunch paired with rich, flavorful filling that will have everyone coming back for more. Easy to make and visually stunning, they’re a must-try for seafood lovers and appetizer enthusiasts alike.
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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 for Crab Rangoon Bombs
- Prepare the Filling: In a mixing bowl, combine softened cream cheese, crab meat, chopped green onions, garlic powder, and soy sauce. Stir until well incorporated.
- Assemble the Bombs: Place about 1 tablespoon of filling in the center of each wonton wrapper. Moisten edges with water, fold diagonally to form a triangle, and press edges tightly to seal.
- Heat the Oil: Pour vegetable oil into a deep skillet, about 2 inches deep, and heat to 350°F (175°C). Use a thermometer for precision.
- Fry to Perfection: Fry 3–4 bombs at a time for 3–4 minutes per side until golden brown. Remove and drain on paper towels.
- Optional Dipping Sauce: Serve with soy sauce, sweet chili sauce, or a splash of rice vinegar for extra flavor.
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Pro Tips
- Ensure the oil is hot before frying to prevent soggy bombs.
- Don’t overfill the wontons; overstuffing can cause them to burst.
- Fresh lump crab meat gives the best flavor, but high-quality canned crab works too.
- Freeze un-fried bombs for up to a month for make-ahead convenience.
Why This Recipe Works
- Combines creamy, savory filling with a crispy exterior.
- Quick and easy to make for parties or weeknight snacks.
- Visually appealing golden bites that impress guests.
- Versatile: can serve as an appetizer or main dish.
Substitutions & Variations
- Replace crab with shrimp, lobster, or imitation crab for a different seafood twist.
- Add sriracha or minced jalapeños for a spicy kick.
- Swap cream cheese with ricotta or mascarpone for a milder, creamy texture.
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Prepare bombs ahead of time and refrigerate or freeze before frying.
- Storage: Store cooked bombs in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in an air fryer or oven at 350°F (175°C) for 5–7 minutes to restore crispiness.
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Serving Ideas for Crab Rangoon Bombs
- Serve as an appetizer with sweet chili sauce or soy-based dipping sauce.
- Pair with a fresh Asian slaw for a balanced bite.
- Include in a seafood platter alongside shrimp tempura or spring rolls.
Nutrition (Per Serving Estimate)
- Calories: 85
- Fat: 4.5g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 3g
- Sodium: 200mg
- Cholesterol: 15mg
Frequently Asked Questions
Q: How do I know when Crab Rangoon Bombs are cooked?
A: They are golden brown and crispy. The filling should be hot and creamy inside.
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Q: Can I make them ahead of time?
A: Yes! Assemble and freeze un-fried bombs for later frying.
Q: What dipping sauce works best?
A: Sweet and sour, soy sauce, or spicy sriracha-based sauces complement these bites perfectly.
Crispy Crab Rangoon Bombs are the ultimate appetizer for gatherings, parties, or indulgent snacks at home. With their crunchy exterior and creamy, flavorful filling, they offer a perfect balance of textures and flavors. Easy to prepare, customizable, and loved by all ages, this recipe will quickly become a favorite in your kitchen.
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Crispy Crab Rangoon Bombs
Equipment
- Mixing bowl
- spoon or spatula
- deep skillet or frying pan
- cooking thermometer
- paper towels
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
- In a mixing bowl, combine softened cream cheese, crab meat, chopped green onions, garlic powder, and soy sauce. Stir until well incorporated.
- Place about 1 tablespoon of filling in the center of each wonton wrapper. Moisten the edges with water, fold diagonally to form a triangle, and press edges tightly to seal.
- Pour vegetable oil into a deep skillet about 2 inches deep and heat to 350°F (175°C). Use a thermometer for accuracy.
- Fry 3–4 bombs at a time for 3–4 minutes per side until golden brown. Remove and drain on paper towels.
- Serve warm with soy sauce, sweet chili sauce, or a splash of rice vinegar if desired.
Notes
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