These Crispy Crab Rangoon Bombs are little pockets of joy! Filled with a creamy mix of crab and cheese, they’re fried to golden perfection and are super crunchy.
Perfect as a snack or for a party, they disappear fast—trust me! I love to serve them with sweet and sour sauce for dipping. Get ready for some happy taste buds! 😋
Key Ingredients & Substitutions
Cream Cheese: This creamy base adds richness to the filling. If you’re looking for a lighter option, you can use Neufchâtel cheese instead; it’s lower in fat and still spreadable!
Crab Meat: Fresh crab is delicious, but if it’s not available, imitation crab (surimi) works great too. It’s more affordable and readily found in most stores. Just chop it finely!
Wonton Wrappers: These are essential for that crispy outer layer. If you’re unable to find wonton wrappers, egg roll wrappers cut into smaller squares can be a good substitute, though they may be thicker.
Green Onions: They provide a nice fresh flavor. If you’re not a fan, you could use chives or even omit them completely. You could also add a bit of garlic for extra flavor!
How Do I Ensure My Crab Rangoon Bombs Are Perfectly Sealed?
Sealing the wonton wrappers properly is crucial to avoid leaks when frying. Here’s how to get it right:
- Make sure to moisten the edges of the wonton wrappers with water. This helps them stick together better.
- After placing the filling, lift the edges toward the center and press them firmly. Pinch the seams to ensure a tight seal.
- If you’re unsure, you can twist the top a little to secure it further; just make sure not to overfill!
Following these steps will leave you with perfectly sealed bombs that hold their delicious filling during frying!
Crispy Crab Rangoon Bombs With Creamy Filling
Ingredients You’ll Need:
For the Filling:
- 8 oz (225g) cream cheese, softened
- 1 cup cooked crab meat, finely chopped (or imitation crab, shredded)
- 2 green onions, finely chopped
- 1 tsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground white pepper (optional)
For the Wrapping:
- 24 wonton wrappers
For Frying:
- Vegetable oil, for frying
For Dipping:
- Sweet and sour sauce or soy sauce, for dipping
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prepare and 10 minutes to fry, making a total time of approximately 30 minutes. Quick and easy to whip up whenever you want a tasty snack or appetizer!
Step-by-Step Instructions:
1. Make the Creamy Filling:
In a mixing bowl, combine the softened cream cheese, chopped crab meat, green onions, soy sauce, garlic powder, onion powder, and white pepper. Mix thoroughly until everything is well combined and creamy. This filling is the star of your Rangoon bombs!
2. Assemble the Bombs:
Lay out the wonton wrappers on a clean surface. Place about 1 tablespoon of the crab cream cheese mixture in the center of each wrapper. Moisten the edges of the wrapper with a little water to help seal it.
Next, gather the edges up toward the center and pinch together tightly to seal, forming a little “bomb” shape. Make sure they are well sealed to avoid filling leaking during frying!
3. Fry the Rangoon Bombs:
Heat vegetable oil in a deep fryer or a heavy pot to 350°F (175°C). Carefully drop the rangoon bombs into the hot oil in batches, being careful not to overcrowd them. Fry for about 2-3 minutes or until they are golden brown and crispy. Don’t forget to turn them occasionally for even browning!
4. Drain and Serve:
Once they’re done, remove the bombs with a slotted spoon and drain them on paper towels to soak up any excess oil. Serve them hot with sweet and sour sauce or soy sauce for dipping.
5. Enjoy!
Now it’s time to dig in! Enjoy the crispy outside with the creamy, savory crab filling inside—it’s a delightful treat! Perfect for sharing or enjoying all by yourself!
Frequently Asked Questions (FAQ)
Can I Use Frozen Crab Meat?
Yes, you can! Just make sure to thaw it completely before using. Thaw frozen crab meat in the refrigerator overnight or quickly in a sealed plastic bag submerged in cold water. Drain any excess moisture to keep your filling creamy!
Can I Make the Filling Ahead of Time?
Absolutely! You can prepare the creamy crab filling a day in advance and store it in an airtight container in the refrigerator. When you’re ready to make the bombs, simply fill the wonton wrappers and fry them up!
What’s the Best Way to Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place them in an oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness, rather than using a microwave which may make them soggy.
Can I Bake Instead of Frying?
Yes, if you prefer a healthier option! Preheat your oven to 400°F (200°C). Place the assembled rangoon bombs on a baking sheet lined with parchment paper, brush them lightly with oil, and bake for about 15-20 minutes or until they’re golden brown and crispy, flipping halfway through for even cooking.