Name: Crispy Crab Rangoon Bombs with Creamy Filling Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 8 oz (225 g) cream cheese, softened; 1 cup crab meat (fresh or imitation), chopped; 2 green onions, finely sliced; 1 clove garlic, minced; 1 tsp soy sauce; 1 tsp Worcestershire sauce; Salt and pepper, to taste; 1 package wonton wrappers; Oil for frying (vegetable or canola oil recommended)

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Introduction

Crispy Crab Rangoon Bombs with Creamy Filling are a delightful appetizer that combines rich cream cheese and savory crab in a perfectly crispy wonton shell. These bite-sized treats are easy to make and sure to impress at any gathering.

A white plate holds around a dozen crispy golden brown wontons arranged in a pile, each with a textured, bubbly surface and pinched tops forming small peaks. One wonton is cut open, showing a creamy white filling with bits of orange, green, and purple inside, indicating vegetables mixed in. The plate is garnished with chopped green onions scattered around the wontons. At the back of the plate, there is a small white bowl filled with a dark brown dipping sauce. The whole setup sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz (225 g) cream cheese, softened
1 cup crab meat (fresh or imitation), chopped
2 green onions, finely sliced
1 clove garlic, minced
1 tsp soy sauce
1 tsp Worcestershire sauce
Salt and pepper, to taste
1 package wonton wrappers
Oil, for frying (vegetable or canola oil recommended)

Instructions

Step 1: In a mixing bowl, combine the softened cream cheese, chopped crab meat, sliced green onions, minced garlic, soy sauce, Worcestershire sauce, salt, and pepper. Mix well until smooth and creamy. For a spicy kick, add a dash of hot sauce if desired.
Step 2: Place about 1 tablespoon of the filling in the center of each wonton wrapper. Gather the edges and pinch them together firmly to seal the filling inside, forming a small ball. Repeat until all filling is used.
Step 3: Heat oil in a deep pan to 350°F (175°C). To test, drop a small piece of wonton wrapper into the oil; it should sizzle immediately. Fry the crab rangoon bombs in batches for 2–3 minutes, turning occasionally, until they are golden brown and crispy.
Step 4: Remove the bombs with a slotted spoon and drain on paper towels. Serve warm with sweet chili sauce, soy sauce, or your favorite dipping sauce.

Tips & Variations

Make sure the cream cheese is softened for easy mixing—leave it out for about 30 minutes before starting.
Don’t overcrowd the pan when frying to maintain oil temperature and crispiness.
Seal wonton wrappers tightly to prevent leaks during frying.
Try baking the bombs brushed with oil at 375°F (190°C) for 15–20 minutes as a healthier alternative.
For a spicy version, add sriracha or hot sauce to the filling.
Add shredded mozzarella or cheddar cheese for extra creaminess.
Substitute crab with finely chopped mushrooms or artichokes for a vegetarian option.
Use gluten-free wonton wrappers to accommodate gluten sensitivities.

Storage

Store any leftover crab rangoon bombs in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10 minutes to restore their crispy texture. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a white round plate filled with about a dozen golden-brown, deep-fried wontons shaped like small pouches with crispy, bubbly texture. Each wonton is pinched at the top where the dough folds meet, and they are sprinkled with chopped green onions, adding a fresh green color. One wonton is cut open, revealing a creamy white filling mixed with tiny pieces of orange carrot and green herbs inside. The plate also has some extra chopped green onions scattered around the base, and a small white round bowl with a light brown dipping sauce sits in the background near the plate. The whole setup rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the filling a day in advance and keep it refrigerated. Let it come to room temperature before assembling the bombs for easier handling.

Can I bake these instead of frying?

Absolutely! Baking the bombs is a healthier option. Brush them lightly with oil and bake at 375°F (190°C) for 15–20 minutes or until golden brown. They will be slightly less crispy than fried ones but still delicious.