Crab Rangoon Bombs are a fun, bite-sized twist on the classic Crab Rangoon appetizer. These crispy, creamy, and savory bombs are perfect for parties, game day, or any snack craving. Here’s how to make them:
Ingredients:
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8 oz (225g) cream cheese, softened
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6 oz (170g) canned crab meat, drained (or imitation crab)
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2 green onions, finely chopped
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1 clove garlic, minced
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1 tsp Worcestershire sauce
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1 tsp soy sauce
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½ tsp sugar
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½ tsp lemon juice
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¼ tsp black pepper
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Wonton wrappers (about 24)
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Oil for frying (vegetable or canola)
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Sweet chili sauce or duck sauce (for dipping)
Instructions:
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Make the Filling:
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In a bowl, mix cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, sugar, lemon juice, and black pepper until well combined.
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Assemble the Bombs:
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Lay out a wonton wrapper and place about 1 tsp of filling in the center.
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Wet the edges with water, then gather the corners up and pinch to seal, forming a small “bomb” shape. Make sure they’re tightly sealed to prevent leaks.
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Fry the Bombs:
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Heat oil in a deep fryer or pot to 350°F (175°C).
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Fry the bombs in batches for 2-3 minutes, turning occasionally, until golden brown and crispy.
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Remove with a slotted spoon and drain on paper towels.
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Serve:
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Enjoy hot with sweet chili sauce, duck sauce, or soy sauce for dipping!
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Air Fryer Option:
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Lightly spray bombs with oil and air fry at 375°F (190°C) for 6-8 minutes, shaking halfway.
Why You’ll Love Them:
✔️ Crispy outside, creamy inside
✔️ Explosion of sweet & savory flavors
✔️ Perfect party snack
Would you like a baked version or dipping sauce ideas? Let me know! 🦀🔥