Crab Rangoon Bombs are crispy bites filled with creamy crab and a hint of garlic. They’re perfect for sharing at parties or enjoying as a snack at home!
These little treats are so tasty that I can never stop at just one! Pair them with your favorite dipping sauce for an extra kick. Trust me, you’ll be coming back for more! 😋
Key Ingredients & Substitutions
Cream Cheese: This ingredient gives the Crab Rangoon Bombs their creamy texture. If you’re looking to lighten things up, consider using reduced-fat cream cheese or even Greek yogurt for a tangy twist!
Crab Meat: Real crab meat brings the best flavor, but imitation crab works well too. It’s a budget-friendly choice and is easy to find. Feel free to experiment with cooked shrimp or even diced chicken!
Wonton Wrappers: Wonton wrappers are great because they’re easy to work with. As a substitute, you can use egg roll wrappers, but you’ll need to cut them into smaller squares. Alternatively, try using tortilla wraps for a fun twist!
Green Onions: Fresh green onions add a nice crunch and flavor. If you’re out, chives or even finely diced bell peppers will work in a pinch!
What’s the Best Way to Seal Wonton Wraps So They Don’t Leak?
Sealing the wonton wrappers correctly is crucial to keep all that delicious filling inside. Start by placing the filling in the center, then moisten the edges with a little water. This helps the wrapper stick!
- Gather the corners of the wrapper together to form a little pouch.
- Pinch them together firmly, ensuring there are no gaps. It should look like a little bomb!
- Check for any holes, and if necessary, reshape and pinch again to make sure it’s secure.
Taking a bit of time to seal them well prevents the filling from leaking into the oil while frying, which can make a mess and affect the crunchiness!
How to Make Crab Rangoon Bombs
Ingredients You’ll Need:
For the Filling:
- 8 oz cream cheese, softened
- 1 cup cooked crab meat (or imitation crab), finely chopped
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp soy sauce
- 1/2 tsp Worcestershire sauce
- 1/4 tsp ground black pepper
For Wrapping and Frying:
- 1 package wonton wrappers (about 50 count)
- Oil, for deep frying
Optional Garnish:
- Dried parsley flakes or chives
- A sprinkle of panko breadcrumbs or shredded parmesan for topping
How Much Time Will You Need?
This recipe takes about 30 minutes of preparation time and an additional 10 minutes for frying. Altogether, you should be enjoying your Crab Rangoon Bombs in about 40 minutes!
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium mixing bowl, combine the softened cream cheese, cooked crab meat (or imitation crab), finely chopped green onions, minced garlic, soy sauce, Worcestershire sauce, and black pepper. Mix everything together until it’s well blended and creamy. This delicious filling is the heart of your Crab Rangoon Bombs!
2. Assemble the Bombs:
Lay a wonton wrapper flat on a clean surface, making sure it’s not sticking. Take about 1 tablespoon of the creamy crab filling and place it in the center of the wrapper. Now comes the fun part—gather the four corners of the wonton wrapper around the filling and pinch them together at the top. It should form a little pouch or “bomb.” Make sure to press firmly to seal it well and avoid any leaking during frying!
3. Prepare for Frying:
Repeat the filling and folding process with the remaining wrappers and filling until you have a nice batch of Crab Rangoon Bombs ready to go.
4. Heat the Oil:
In a deep fryer or a large deep skillet, heat the oil to 350°F (175°C). It’s important that the oil is hot enough so that the bombs become crispy and golden.
5. Fry the Bombs:
Carefully lower several Crab Rangoon Bombs into the hot oil, making sure not to overcrowd them. Fry each batch for about 2-3 minutes, or until they turn golden brown and crisp. Keep an eye on them to make sure they don’t burn!
6. Drain and Garnish:
Once done, use a slotted spoon to remove the bombs from the oil and drain them on paper towels to absorb any excess oil. If you want to add some extra flair, sprinkle them with finely chopped parsley or chives immediately. You can also press a light sprinkle of panko breadcrumbs or parmesan on top for an additional crunch.
7. Serve and Enjoy:
Serve your warm Crab Rangoon Bombs with a side of sweet chili sauce, soy sauce, or any of your favorite dipping sauces. Dive into these crispy, creamy delights!
Enjoy your delicious homemade Crab Rangoon Bombs! You won’t be able to resist going back for seconds! 😋
Can I Use Frozen Wonton Wrappers?
Yes, you can use frozen wonton wrappers! Just be sure to thaw them in the refrigerator overnight or at room temperature for about 30 minutes before using to make them pliable and easy to work with.
What Can I Use Instead of Crab Meat?
If you don’t have crab meat on hand, imitation crab is a great substitute! You could also use cooked shrimp or diced chicken for a different flavor. Just make sure to finely chop any substitutes so they mix well with the cream cheese.
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, bake them in a preheated oven at 350°F (175°C) until warmed through and crispy again, about 10-15 minutes.
Can I Make These Ahead of Time?
Absolutely! You can prepare the bombs in advance and freeze them before frying. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Fry them from frozen, adding a couple of extra minutes to the cooking time!