Description
Crispy Crab Rangoon Bombs are a fun twist on the classic appetizer, combining creamy crab filling with a crispy exterior.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 6–8 ounces imitation crab meat or real lump crab meat, drained and flaked
- 2 tablespoons finely minced green onions
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Pinch of red pepper flakes (optional)
- 30–40 square wonton wrappers
- 1 large egg, beaten with 1 tablespoon of water
- 4–6 cups vegetable oil for frying
Instructions
- Soften the cream cheese and mix with crab meat, green onions, Worcestershire sauce, soy sauce, garlic powder, black pepper, and red pepper flakes until smooth.
- Chill the filling for 30 minutes.
- Place 1-1.5 tablespoons of filling onto a wonton wrapper and moisten edges with egg wash.
- Fold the wrapper to form a triangle and seal edges tightly.
- Heat oil in a pot to 350-375°F.
- Fry 4-6 bombs at a time for 2-3 minutes until golden brown.
- Drain on paper towels and serve immediately with dipping sauces.
Notes
- Serve with sweet and sour sauce, duck sauce, or spicy chili garlic sauce.
- Store leftovers in an airtight container for up to 2-3 days.
- Reheat in an air fryer or oven to maintain crispness.
- Experiment with fillings or sauces for variety.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 bomb
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Crispy Crab Rangoon Bombs, Crab Rangoon Bites, Crunchy Crab Rangoon Balls