Introduction

Crispy Crab Rangoon Bombs offer a delightful twist on the classic appetizer, featuring a creamy, flavorful filling wrapped in a perfectly crispy wonton shell. These bite-sized treats are perfect for parties or a tasty snack anytime.

A white plate is filled with golden-brown crispy fried appetizers that have a bubbly textured crust and are shaped like small pouches with four edges pinched at the top. One of the pieces is cut open, showing a creamy white filling with bits of orange, purple, and green, suggesting vegetables mixed inside. The appetizers are garnished with small bright green chopped herbs scattered over and around them. In the background, there is a small white round bowl with a dark dipping sauce featuring small light bits. The whole setup is placed 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 & pepper, to taste
1 package wonton wrappers
Oil, for frying

Instructions

Step 1: In a bowl, combine the cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, salt, and pepper. Mix until smooth and well incorporated.
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 a ball shape.
Step 3: Heat oil in a deep pan to 350°F (175°C). Fry the crab rangoon bombs in batches, cooking for 2 to 3 minutes or until they turn golden brown and crispy.
Step 4: Remove the bombs with a slotted spoon and drain them on paper towels. Serve warm with sweet chili sauce or soy dipping sauce for dipping.

Tips & Variations

Ensure the cream cheese is softened for easier mixing and a creamier texture.
Try adding a dash of paprika or cayenne pepper to the filling for a subtle spicy kick.
If you prefer baking over frying, bake at 400°F (200°C) for 12-15 minutes until golden and crispy.
Use fresh crab meat for the best flavor, but imitation crab works well and is more budget-friendly.

Storage

Store any leftover crab rangoon bombs in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to crisp them back up. Avoid microwaving as it can make the wrappers soggy.

How to Serve

The image shows a close-up of seven crispy fried wontons with a golden brown, bubbled texture forming the outer layer, each shaped like a flower with pointed edges. Inside each wonton is a creamy white filling mixed with small bits of light pink and sprinkled with chopped green chives. Behind the wontons, there is a white bowl with dark soy-based dipping sauce that has small pieces of red and green chili floating on top. The food is placed on a light wooden board set 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, the filling can be prepared a day in advance and kept covered in the refrigerator. This helps the flavors meld and makes assembly quicker.

What can I use if I don’t have wonton wrappers?

If wonton wrappers are unavailable, you can use small square tortillas or spring roll wrappers as substitutes, adjusting the cooking time if needed.

Crispy Crab Rangoon Bombs with Creamy Filling Recipe

Print Recipe

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4.9 from 67 reviews

These Crispy Crab Rangoon Bombs feature a creamy, flavorful filling of cream cheese and crab meat encased in crispy fried wonton wrappers, making for an irresistible appetizer or snack perfect for parties and gatherings.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Approximately 24 Rangoon bombs 1x
Category: Appetizer
Method: Frying
Cuisine: Asian Fusion

Ingredients

Scale

Filling

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 & pepper, to taste

Wrapper & Frying

1 package wonton wrappers
Oil, for frying

Instructions

Prepare the filling: In a medium bowl, thoroughly mix together the softened cream cheese, chopped crab meat, finely sliced green onions, minced garlic, soy sauce, Worcestershire sauce, salt, and pepper until the mixture is smooth and well combined.
Assemble the Rangoon Bombs: Place about 1 tablespoon of the prepared filling in the center of each wonton wrapper. Carefully gather the edges of the wrapper and pinch them together tightly to seal the filling inside, forming a compact ball shape.
Heat the oil: Pour oil into a deep frying pan or pot and heat it to 350°F (175°C). Use a thermometer to ensure the oil reaches the correct temperature for frying.
Fry the Rangoon Bombs: Fry the bombs in small batches to avoid overcrowding the pan, cooking each batch for about 2 to 3 minutes or until they are golden brown and crispy on all sides.
Drain and serve: Use a slotted spoon to remove the fried Rangoon bombs from the oil, and place them on paper towels to drain excess oil. Serve them warm with your choice of sweet chili sauce or soy dipping sauce for dipping.

Notes

Ensure the oil is at the right temperature (350°F) before frying to achieve perfect crispiness and avoid greasy Rangoon bombs.
You can substitute imitation crab meat with fresh crab for a more authentic flavor.
Make sure to pinch the wonton wrappers tightly to prevent the filling from leaking during frying.
These can be made ahead and frozen before frying; simply fry from frozen, adding a minute or two extra to the cooking time.
Serve with a variety of dipping sauces such as sweet chili, soy sauce, or spicy mustard to complement the flavors.

Keywords: Crab Rangoon, Crab Rangoon Bombs, Fried Appetizer, Cream Cheese Crab, Wonton Wrappers, Party Snacks