Crispy Crab Rangoon Bombs are a fun and tasty snack! These little treats have a crunchy outside and a creamy filling that combines crab and cream cheese—a perfect match!
They’re great for parties or just a cozy night in. I love dipping them in sweet sauce; it’s a party for my taste buds. Just be careful—they disappear fast! 🦀✨
Key Ingredients & Substitutions
Cream Cheese: This creates the creamy filling. Make sure it’s softened to mix easily. If you need a lighter option, try using Greek yogurt instead for a tangy twist!
Crab Meat: Fresh lump crab is ideal, but you can substitute with imitation crab if it’s more accessible and budget-friendly. Just be sure to chop it finely!
Wonton Wrappers: These are crucial for the bomb’s structure. If you can’t find wonton wrappers, egg roll wrappers can work too; just cut them down to size.
Green Onions: They add great flavor. If you can’t find them, chives can be a solid substitute, offering a similar mild onion taste.
How Do I Seal the Wontons Properly?
Sealing the wontons well is vital to avoid any filling leaks while frying. Here’s how to do it right:
- After placing the filling, wet your fingertip with water and run it along the edges of the wrapper.
- Carefully fold the wrapper over the filling and pinch the edges together. Make sure to push out any air as you seal.
- For an added secure seal, you can twist the tops of the bombs gently, just be gentle to avoid tearing!
Trust me, taking a little time here prevents messy frying later on!
Crispy Crab Rangoon Bombs with Creamy Filling
Ingredients You’ll Need:
For the Filling:
- 8 oz (225 g) cream cheese, softened
- 1 cup lump crab meat, picked over for shells
- 2 green onions, finely chopped
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
For the Wrappers:
- 1 package wonton wrappers (about 50 wrappers)
For Frying:
- Vegetable oil, for frying
For Dipping:
- Sweet chili sauce or duck sauce, for dipping
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and another 15 minutes to fry the Rangoon bombs. Make sure to set aside about 35-40 minutes total, especially if you want to enjoy them fresh and hot!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large mixing bowl, combine the softened cream cheese, lump crab meat, finely chopped green onions, soy sauce, Worcestershire sauce, garlic powder, onion powder, and black pepper. Use a fork or a spatula to mix well until the mixture is creamy and everything is evenly blended.
2. Assemble the Bombs:
Lay out a wonton wrapper on a clean flat surface. Spoon about 1 tablespoon of the crab and cream cheese mixture into the center of the wrapper. Moisten the edges of the wrapper with a bit of water using your fingertip to help it seal better.
3. Seal the Wrappers:
Carefully gather the edges of the wrapper up over the filling, pinching to seal the wrapper tightly into a round “bomb” shape. Make sure to press out any air to avoid leaks during frying. Repeat this process with the remaining wrappers and filling.
4. Fry the Bombs:
In a deep fryer or heavy-bottomed pot, heat vegetable oil to about 350°F (175°C). Once the oil is hot, carefully drop a few of the Rangoon bombs into the oil. Be sure not to overcrowd the pot, as this can lower the oil temperature. Fry for about 3-4 minutes, turning them occasionally until they’re golden brown and crispy.
5. Drain and Serve:
Once they are cooked, remove the Rangoon bombs with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Serve hot with sweet chili sauce or duck sauce for dipping. Enjoy your crispy, creamy Crab Rangoon Bombs!
FAQ for Crispy Crab Rangoon Bombs
Can I Use Imitation Crab Instead of Lump Crab Meat?
Absolutely! Imitation crab works well and can be more budget-friendly. Just chop it finely to combine well with the filling. It will still yield delicious results!
How Should I Store Leftover Crab Rangoon Bombs?
Store leftover Crab Rangoon Bombs in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes to restore their crispiness.
Can I Make These Ahead of Time?
Yes! You can prepare the filling and assemble the bombs ahead of time. Just keep them covered in the fridge. Fry them right before serving for the best texture and flavor!
What’s the Best Way to Fry These Without Making a Mess?
To minimize splatter, use a deep pot with high sides and only fry a few bombs at a time. This will help maintain the oil temperature and prevent overcrowding, making the frying process cleaner and easier.
