Crispy Crab Rangoon Bombs (Printable Version)
Crunchy golden parcels filled with creamy crab, cream cheese, and savory seasonings—perfect party appetizers ready in 35 minutes.
# What You Need:
→ Filling
01 - 8 oz cream cheese, softened
02 - 6 oz lump crab meat, drained and picked over
03 - 2 green onions, finely chopped
04 - 1 garlic clove, minced
05 - 1 tsp Worcestershire sauce
06 - 1 tsp soy sauce
07 - 1/2 tsp toasted sesame oil
08 - 1/2 tsp sugar
09 - 1/4 tsp freshly ground black pepper
10 - 1/4 tsp salt
11 - 1 tsp lemon juice
→ Bombs
12 - 20 wonton wrappers
13 - 1 egg, beaten
14 - Vegetable oil for frying
→ Garnish
15 - Chopped chives or green onions
16 - Sweet chili sauce for dipping
# How to Make It:
01 - Combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, sesame oil, sugar, pepper, salt, and lemon juice in a medium bowl. Mix until smooth and well blended.
02 - Place a wonton wrapper on a clean surface. Spoon about 1 heaping teaspoon of filling into the center. Brush edges with beaten egg, gather corners, and pinch tightly to seal forming a pouch. Repeat with remaining wrappers and filling.
03 - Heat 2-3 inches of vegetable oil in a deep saucepan or fryer to 350°F.
04 - Fry bombs in batches for 2-3 minutes, turning occasionally, until golden brown and crispy. Do not overcrowd the pan. Remove with slotted spoon and drain on paper towels.
05 - Serve warm, garnished with chopped chives or green onions and sweet chili sauce for dipping if desired.
# Expert Tips:
01 -
- They come together in under 40 minutes but taste like they came from a restaurant
- The crispy outside gives way to an impossibly creamy, savory center that disappears fast
02 -
- Overcrowding the pan drops the oil temperature dramatically and makes soggy bombs
- Any opening in the seal will cause filling to burst into hot oil during frying
03 -
- Chill the filled bombs for 15 minutes before frying to help them hold their shape
- Use kitchen shears to snip off any excess wrapper at the top for uniform bombs