Crab Rangoon Bombs (Printable)
Crispy wonton wrappers filled with creamy crab, cream cheese, and seasonings. Perfect party appetizer ready in 40 minutes.
# What You'll Need:
→ Filling
01 - 8 oz cream cheese, softened
02 - 6 oz lump crab meat, drained and picked over
03 - 2 green onions, finely sliced
04 - 1 garlic clove, minced
05 - 1 tsp Worcestershire sauce
06 - 1 tsp soy sauce
07 - 1/2 tsp toasted sesame oil
08 - 1/2 tsp sugar
09 - 1/4 tsp white pepper
10 - 1/2 tsp kosher salt
→ Assembly
11 - 1 package (16 sheets) wonton wrappers
12 - 1 large egg, lightly beaten for sealing
→ For Frying
13 - 4 cups neutral oil (vegetable or canola) for frying
→ Optional Garnish
14 - Sweet chili sauce for dipping
15 - Chopped fresh chives or green onions
# Steps:
01 - Combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, sesame oil, sugar, white pepper, and salt in a mixing bowl. Mix until smooth and evenly incorporated.
02 - Place a tablespoon of filling in the center of each wonton wrapper. Brush edges with beaten egg, gather corners and edges together to form a ball, and pinch to seal completely.
03 - Heat oil in a deep pot or fryer to 350°F.
04 - Fry bombs in batches of 3–4 for 2–3 minutes until deep golden brown and crisp. Do not overcrowd the pot.
05 - Remove with slotted spoon and drain on paper towels. Serve warm with sweet chili sauce and garnish with fresh chives or green onions if desired.
# Expert Tips:
01 -
- They disappear faster than you can fry them so consider doubling the batch
- The filling comes together in minutes but tastes restaurant special
02 -
- Oil temperature is everything, use a thermometer because guessing has ruined more batches than I care to admit
- Any small hole in your seal will cause the filling to explode into the oil, so pinch those edges like your life depends on it
03 -
- Use a small cookie scoop for perfectly portioned filling every single time
- If you cannot find fresh crab, the imitation stuff still makes a totally delicious version