These crispy crab rangoon bombs are little pockets of joy filled with a creamy crab mixture. Each bite is crunchy on the outside and oh-so-soft inside—pure magic!
Whenever I make these, they vanish in minutes! I like to serve them with sweet and sour sauce for that extra zing. Just a heads-up, you might eat way too many! 😄
Key Ingredients & Substitutions
Cream Cheese: This gives the filling its creamy texture. Light cream cheese works too if you want a lower-fat option. I’ve found that mixing in some sour cream can give a tangy twist!
Crab Meat: Fresh crab is delightful, but canned or imitation crab meat is perfectly fine and more accessible. If seafood isn’t your thing, try using shredded chicken or cream cheese with herbs!
Wonton Wrappers: Regular wonton wrappers are the best, but egg roll wrappers can also work if you want a bigger bomb! Just cut them down to size. You could even make your wrappers if you’re up for a challenge!
Worcestershire Sauce: This adds depth, but it’s optional. A splash of hot sauce can be a good alternative for a spicy kick!
How Do I Seal Wonton Wrappers Properly?
Sealing the wonton wrappers well is key to keeping the creamy filling inside while frying. Here’s how:
- Place the filling in the center and moisten the edges with water using your finger.
- Fold the wrapper over the filling, creating a triangle or pouch, and press firmly, ensuring no air is trapped inside.
- If making a ‘bomb’ shape, pinch the corners together tightly. You want a secure seal to avoid leakage!
Practice makes perfect! If some don’t look perfect, no worries—they’ll still taste amazing!
Crispy Crab Rangoon Bombs With Creamy Filling
Ingredients You’ll Need:
For the Filling:
- 8 oz (225g) cream cheese, softened
- 1 cup cooked crab meat (fresh, canned, or imitation), chopped finely
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp soy sauce
- 1/2 tsp Worcestershire sauce (optional)
- 1/4 tsp ground black pepper
For Wrapping:
- 24 wonton wrappers (round or square)
For Frying:
- Vegetable oil, for deep frying
For Serving:
- Sweet and sour sauce or soy sauce, for dipping
How Much Time Will You Need?
The total preparation time is about 30 minutes, with an additional 10 minutes for frying. You’ll love how quickly these come together, and your guests will be impressed with how crispy they turn out!
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium-sized bowl, mix together the softened cream cheese, finely chopped crab meat, green onions, garlic powder, soy sauce, Worcestershire sauce (if using), and black pepper. Stir well until all the ingredients are combined smoothly.
2. Fill the Wontons:
Lay a wonton wrapper flat on a clean surface. Take a spoonful of your crab and cream cheese mixture (about 1 tablespoon) and place it in the center of the wrapper.
3. Seal the Wontons:
Using your fingertip, lightly moisten the edges of the wonton wrapper with water. Fold the wrapper over the filling to create a triangle or a pouch shape. Press the edges firmly together to seal, making sure to remove any air pockets. If you’re going for the bomb shape, bring the corners together and pinch them tightly to form a small round pouch.
4. Heat the Oil:
In a deep fryer or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Make sure there’s enough oil to submerge the bombs for frying.
5. Fry the Bombs:
Carefully add your crab rangoon bombs to the hot oil in batches. Fry them for about 2 to 3 minutes, or until they turn golden brown and crispy. Avoid overcrowding the pot to keep the oil temperature up.
6. Drain and Serve:
Once golden brown, remove the bombs with a slotted spoon and place them on paper towels to drain excess oil. Serve them warm with sweet and sour sauce or soy sauce for dipping.
Enjoy your crispy crab rangoon bombs with creamy filling! They are sure to be a hit at any gathering!
Frequently Asked Questions
Can I Use Frozen Crab Meat for This Recipe?
Yes, you can use frozen crab meat! Just be sure to thaw it completely in the fridge or under cold water first. Pat it dry before mixing it into your filling to avoid excess moisture!
What Can I Substitute for Wonton Wrappers?
If you can’t find wonton wrappers, egg roll wrappers work great too! Simply cut them into smaller squares or rounds. If you’re feeling adventurous, you can even try making your own wrappers from scratch!
How Do I Store Leftover Crab Rangoon Bombs?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes, or until warmed through, to keep them crispy!
Can I Make These Bombs Ahead of Time?
Absolutely! You can assemble the crab rangoon bombs and refrigerate them until you’re ready to fry. Just remember to let them sit for about 15 minutes at room temperature before frying so the wrappers don’t crack!