Description
These crispy, creamy Crab Rangoon Bombs are the perfect appetizer or party snack! Filled with rich cream cheese, crab, and savory seasonings, wrapped in wonton wrappers, and fried until golden and bubbly. They’re addictive, easy to make, and pair perfectly with sweet and sour sauce.
Ingredients
8 oz cream cheese, softened
1/2 cup cooked crab meat (or imitation crab, chopped)
2 tablespoons green onions, finely chopped
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/2 teaspoon sesame oil
10–12 wonton wrappers
1 egg, beaten (for sealing)
Oil for frying (vegetable or canola oil)
Sweet and sour sauce or dipping sauce of choice (optional)
Instructions
In a mixing bowl, combine softened cream cheese, crab meat, green onions, soy sauce, garlic powder, Worcestershire sauce, and sesame oil. Mix until smooth and evenly combined.
Lay wonton wrappers flat on a clean surface. Add a spoonful of the filling to the center of each wrapper.
Brush the edges with beaten egg. Fold into a triangle or create a pouch shape. Press edges tightly to seal.
Heat oil in a deep pan over medium heat. Test readiness by dropping in a small piece of wonton—it should sizzle immediately.
Fry Rangoon bombs in batches for 2–3 minutes, flipping halfway, until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Serve hot with sweet and sour sauce or your favorite dip.
Notes
Use fresh or high-quality imitation crab for the best flavor.
To make ahead, assemble and refrigerate for up to 24 hours before frying.
You can air fry them at 375°F for 8–10 minutes, spraying lightly with oil.
Add a pinch of chili flakes or sriracha to the filling for a spicy kick.
Nutrition
- Serving Size: 1 crab rangoon bomb
- Calories: 130
- Sugar: 1g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg