Description
Crispy, creamy Crab Rangoon Bombs filled with savory crab and cream cheese—perfect appetizer for parties or a fun snack at home.
Ingredients
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8 oz lump crab meat
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4 oz cream cheese, softened
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2 green onions, finely chopped
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1 clove garlic, minced
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1 tsp soy sauce
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1 tsp Worcestershire sauce
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1 tsp sesame oil (optional)
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1/2 tsp sriracha (optional)
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20–25 wonton wrappers
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1 egg, beaten (for sealing)
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Vegetable oil, for frying
Instructions
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In a medium bowl, gently combine crab meat, cream cheese, green onions, garlic, soy sauce, Worcestershire sauce, and optional seasonings. Adjust taste if needed.
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Place a teaspoon of the filling in the center of each wonton wrapper, being careful not to overfill.
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Brush edges of wrappers with beaten egg, fold into triangles or pouches, and press firmly to seal.
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Heat oil in a deep fryer or pot to 350°F (175°C). Fry Crab Rangoon Bombs in small batches until golden brown, about 2–3 minutes per side. Drain on paper towels.
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Cool for a few minutes before serving. Serve with dipping sauce of choice.
Notes
ssemble ahead and refrigerate for up to 24 hours, or freeze un-fried bombs for up to 3 months. Reheat in oven to maintain crispiness. Pair with sweet chili, soy-ginger, or spicy mayo sauces.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion