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Crab Rangoon Bombs


  • Author: Sarah White
  • Total Time: 30 minutes
  • Yield: 20-25 pieces 1x
  • Diet: Vegan

Description

Crispy, creamy Crab Rangoon Bombs filled with savory crab and cream cheese—perfect appetizer for parties or a fun snack at home.


Ingredients

Scale
  • 8 oz lump crab meat

  • 4 oz cream cheese, softened

  • 2 green onions, finely chopped

  • 1 clove garlic, minced

  • 1 tsp soy sauce

  • 1 tsp Worcestershire sauce

  • 1 tsp sesame oil (optional)

  • 1/2 tsp sriracha (optional)

  • 2025 wonton wrappers

  • 1 egg, beaten (for sealing)

  • Vegetable oil, for frying


Instructions

  1. In a medium bowl, gently combine crab meat, cream cheese, green onions, garlic, soy sauce, Worcestershire sauce, and optional seasonings. Adjust taste if needed.

  2. Place a teaspoon of the filling in the center of each wonton wrapper, being careful not to overfill.

  3. Brush edges of wrappers with beaten egg, fold into triangles or pouches, and press firmly to seal.

  4. 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.

  5. 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