Crispy Crab Rangoon Bombs
Crispy Crab Rangoon Bombs deliver a delightful crunch paired with a rich, creamy crab filling. Easy to prepare and visually stunning, these golden bites are perfect for parties, appetizers, or indulgent seafood snacks at home.
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
Ensure the oil is fully heated to 350°F (175°C) before frying to prevent soggy wontons. Avoid overfilling to keep them from bursting. Fresh lump crab meat offers the best flavor, but high-quality canned crab works well. Un-fried bombs can be frozen for up to 1 month. Reheat cooked bombs in an oven or air fryer at 350°F (175°C) for 5–7 minutes to restore crispiness.