Crab Rangoon Bombs are a tasty twist on the classic appetizer! They are crispy bites filled with cream cheese and crab, all wrapped in a golden dough and baked or fried to perfection.
These little treats are super fun at any party. Who can resist that crunchy outside and creamy inside? I love serving them with sweet chili sauce for that perfect dip! Yum!
Key Ingredients & Substitutions
Cream Cheese: This is the key to the creamy filling. If you’re looking for a lighter option, use reduced-fat cream cheese or a vegan cream cheese alternative.
Crab Meat: I like using real lump crab for the best flavor, but imitation crab works too! It’s budget-friendly and still tasty. You can substitute it with shredded chicken or even tofu for a vegetarian option.
Wonton Wrappers: These provide that lovely crunch. If you can’t find them, you can use egg roll wrappers; just cut them into smaller squares. You can also try phyllo dough, but that will change the texture a bit.
Green Onions: They add a fresh kick! If you don’t have them, finely chopped chives or shallots will do the trick.
How Do You Ensure the Filling Stays Inside the Wontons?
Sealing the wontons properly is essential to keep the delicious filling from leaking during frying. Here’s how you can make sure they are sealed well:
- Place just the right amount of filling (about 1 tablespoon) in the center of each wrapper. Overfilling can lead to bursting.
- Wet the edges of the wrapper with a little water; this helps create a sticky seal.
- Carefully fold the wrapper corners up around the filling, pinching the edges tightly together to form a secure seal.
These steps can greatly improve your chances of having perfectly sealed Crab Rangoon Bombs ready for frying!
Crab Rangoon Bombs
Ingredients You’ll Need:
For the Filling:
- 8 oz cream cheese, softened
- 1 cup cooked crab meat, shredded (lump or imitation crab)
- 2 tbsp green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp soy sauce
- 1/2 tsp Worcestershire sauce
- 1/4 tsp ground black pepper
For the Wrappers:
- 20-24 wonton wrappers
For Frying:
- Vegetable oil, for frying
For Garnish and Serving:
- Fresh parsley, finely chopped (optional, for garnish)
- Sweet chili sauce or soy sauce, for dipping
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and around 10 minutes to fry. Overall, you can expect to spend about 30 minutes from start to finish. Get ready to enjoy a fantastic snack in no time!
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium bowl, combine the softened cream cheese, shredded crab meat, green onions, garlic powder, soy sauce, Worcestershire sauce, and black pepper. Use a spoon or spatula to mix everything well. Make sure it’s creamy and smooth so the filling is easy to spoon into the wrappers.
2. Assemble the Bombs:
Lay out the wonton wrappers on a clean surface, making sure they are in a place where you can easily reach them. Take about 1 tablespoon of the crab and cream cheese mixture and place it in the center of each wrapper. Remember not to overfill!
3. Seal the Wrappers:
Carefully gather the edges of each wonton wrapper up and around the filling. Pinch the top tightly to form a small “bomb” shape. Ensure that the edges are well sealed so that no filling escapes during frying. A little water on your fingers can help seal the edges.
4. Fry the Bombs:
In a deep fryer or large pot, heat vegetable oil to 350°F (175°C). Make sure there is enough oil for the bombs to float freely. Carefully add the wontons in batches, being careful not to overcrowd the pot. Fry for about 2 to 3 minutes, or until they turn golden brown and crispy.
5. Drain and Arrange:
Using a slotted spoon, remove the Crab Rangoon Bombs from the oil and let them drain on a plate lined with paper towels. This helps remove excess oil and keeps them crispy.
6. Garnish and Serve:
Arrange the delicious, crispy Crab Rangoon Bombs on a serving plate. If you’d like, sprinkle some finely chopped parsley on top for a nice touch. Serve warm with sweet chili sauce or soy sauce for dipping. Enjoy every bite!
Now you’re all set to enjoy your crispy, creamy Crab Rangoon Bombs! Happy cooking!
Can I Use Different Types of Crab Meat?
Absolutely! While lump crab meat gives the best flavor and texture, imitation crab is a more budget-friendly option. If you’re looking for a vegetarian alternative, you can even substitute the crab with shredded tofu or cooked chicken.
What’s the Best Way to Keep the Bombs Crispy After Frying?
To maintain their crispiness, make sure to drain the Crab Rangoon Bombs on a paper towel immediately after frying. This removes excess oil. If you need to keep them warm while serving, place them in a single layer on a baking sheet in a warm oven set to low heat, around 200°F (90°C).
Can I Bake These Instead of Frying?
Yes! For a lighter option, you can bake the Crab Rangoon Bombs. Preheat your oven to 400°F (200°C), lightly brush the bombs with oil, and bake for about 15-20 minutes or until they are golden brown, turning halfway through for even cooking.
How Should I Store Leftovers?
Any leftover Crab Rangoon Bombs can be stored in an airtight container in the fridge for up to 3 days. To reheat, bake them in the oven for a few minutes to restore their crispiness, rather than microwaving, which may make them soggy.