Description
Crispy crab rangoon bombs explode with creamy, tangy goodness in each delightful bite. Cheesy crab filling nestled in golden-brown wrappers promises a perfect appetizer that will make guests crave more.
Ingredients
Scale
Protein and Dairy:
- 1 cup (240 ml) crab meat (fresh or imitation, shredded)
- 8 ounces (226 grams) cream cheese, softened
Seasonings and Herbs:
- 1/4 cup (60 ml) green onions, finely chopped
- 1 garlic clove, minced
- 1 teaspoon (5 ml) Worcestershire sauce
- 1 teaspoon (5 ml) soy sauce
- 1/2 teaspoon (2.5 ml) ground ginger
- 1/4 teaspoon (1.25 ml) black pepper
Wrapper and Cooking Ingredients:
- 1 package (14 ounces/397 grams) wonton wrappers
- Vegetable oil for frying
- Sweet chili sauce for dipping (optional)
Instructions
- Mix crab meat, cream cheese, green onions, garlic, Worcestershire sauce, soy sauce, ground ginger, and black pepper in a bowl until the filling reaches a smooth, uniform consistency.
- Lay wonton wrappers on a clean surface and place a dollop of crab mixture in the center of each wrapper.
- Moisten wrapper edges with water and carefully fold into triangular or pouch-like shapes, pressing edges firmly to create a secure seal.
- Pour vegetable oil into a deep pan, heating to 350°F for optimal frying temperature.
- Gently lower filled wonton pouches into hot oil, working in small batches to prevent overcrowding and ensure even cooking.
- Fry each rangoon bomb for 2-3 minutes, rotating occasionally to achieve a uniform golden-brown color and crispy exterior.
- Transfer fried rangoon bombs to a paper towel-lined plate to absorb excess oil and drain.
- Plate the hot crispy bombs alongside sweet chili sauce for dipping, serving immediately to maintain maximum crunchiness.
Notes
- Ensure crab meat is fresh and free from shell fragments for the best texture and flavor.
- Pat the crab meat dry before mixing to prevent excess moisture in the filling.
- Use room temperature cream cheese for smoother, easier blending of ingredients.
- Seal wonton wrappers completely to prevent filling from leaking during frying.
- Maintain consistent oil temperature around 350°F for even, crispy golden-brown results.
- Drain excess oil on paper towels to keep the bombs light and crispy.
- For a healthier version, try baking at 400°F for 12-15 minutes instead of deep-frying.
- Make vegetarian alternative by substituting crab with finely chopped mushrooms or tofu.
- Prepare filling ahead of time and refrigerate for up to 24 hours for convenient party prep.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg