Description
Deliciously crispy Crab Rangoon Bombs featuring a creamy crab and cream cheese filling, deep-fried to golden perfection. Perfect as an appetizer or party snack, served with soy sauce and sweet chili sauce for dipping.
Ingredients
Scale
Filling
- 8 oz cream cheese, softened
- 4 oz imitation or fresh crab meat, finely shredded
- 2 green onions, chopped
- 1/2 tsp garlic powder
Wrappers
- 30-40 wonton wrappers
For Frying & Serving
- Vegetable oil, for deep frying (about 2-3 cups)
- Soy sauce, for serving
- Sweet chili sauce, for serving
Instructions
- Prepare the filling: Combine the softened cream cheese, shredded crab meat, chopped green onions, and garlic powder in a mixing bowl. Stir until the mixture is smooth and creamy, ensuring it is easy to handle and spread.
- Assemble the bombs: Lay wonton wrappers on a clean surface. Place a spoonful of filling in the center of each wrapper. Bring the edges together and pinch tightly to form round bombs, ensuring the filling is completely sealed inside to prevent leakage during frying.
- Heat the oil: Preheat vegetable oil in a deep pan or fryer to 350°F (175°C). Make sure there is enough oil to submerge the bombs completely for even frying.
- Fry the bombs: Fry the assembled crab rangoon bombs in batches to avoid overcrowding the pan. Turn occasionally and fry until they are golden brown and crispy on all sides, about 2-3 minutes per batch.
- Drain and serve: Remove the fried bombs with a slotted spoon and place them on paper towels to drain any excess oil. Serve warm with soy sauce and sweet chili sauce for dipping to enjoy the best flavor.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Make sure the wonton wrappers are sealed tightly to avoid oil leakage during frying.
- Do not overcrowd the frying pan to maintain oil temperature and even cooking.
- Use fresh crab meat for best flavor, but imitation crab works well as a budget-friendly alternative.
- Serve immediately after frying for the crispiest texture.
