Crab Rangoon Bombs Recipe

Introduction

Crab Rangoon Bombs are a delicious twist on the classic appetizer, featuring crispy wonton shells filled with a creamy, savory crab and cream cheese mixture. Perfect for parties or as a tasty snack, these bite-sized treats are sure to impress your guests.

Ingredients

• 12 wonton wrappers
• 1 cup lump crab meat (fresh or canned)
• 4 oz cream cheese (softened)
• 2 green onions (finely chopped)
• 1 tsp garlic powder
• 1 tsp soy sauce
• Vegetable oil (for frying)

Instructions

1. Step 1: In a mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic powder, and soy sauce. Mix well until fully incorporated.
2. Step 2: Place about one tablespoon of filling in the center of each wonton wrapper. Moisten the edges with water and fold over diagonally to form a triangle. Seal tightly.
3. Step 3: Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
4. Step 4: Fry the bombs in batches, about three to four at a time, until golden brown and crispy, approximately 3-4 minutes per side. Drain on paper towels before serving.

Tips & Variations

• For an extra touch of flavor, add a pinch of crushed red pepper flakes to the filling mixture.
• You can bake the bombs at 400°F (200°C) for 15-20 minutes as a healthier alternative to frying.
• Serve with sweet chili sauce or soy sauce for dipping.

Storage

Store any leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 8-10 minutes to maintain their crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use imitation crab meat instead of lump crab?

Yes, imitation crab meat can be used as a budget-friendly substitute. It will still provide a tasty filling, though the texture and flavor may be slightly different.

Is there a way to make these gluten-free?

To make gluten-free Crab Rangoon Bombs, use gluten-free wonton wrappers or substitute with rice paper wrappers. Also, ensure your soy sauce is gluten-free or use tamari as an alternative.

Crab Rangoon Bombs Recipe

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★★★★★

4.8 from 120 reviews

Crab Rangoon Bombs are crispy, golden-fried wontons filled with a creamy, savory mixture of crab meat, cream cheese, and aromatic seasonings. These delicious bite-sized appetizers are perfect for parties, gatherings, or a satisfying snack, delivering a delightful combination of textures and flavors with every crispy bite.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12 Crab Rangoon Bombs 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian American

Ingredients

Scale 1x2x3x

Filling

• 1 cup lump crab meat (fresh or canned)
• 4 oz cream cheese (softened)
• 2 green onions (finely chopped)
• 1 tsp garlic powder
• 1 tsp soy sauce

Wrapper

• 12 wonton wrappers

For Frying

• Vegetable oil (enough for deep frying)

Instructions

1. Prepare the filling: In a mixing bowl, combine the softened cream cheese, lump crab meat, finely chopped green onions, garlic powder, and soy sauce. Mix thoroughly until all ingredients are fully incorporated into a smooth and creamy filling.
2. Assemble the Crab Rangoon Bombs: Place about one tablespoon of the crab filling in the center of each wonton wrapper. Moisten the edges of the wrapper with a little water to help seal it. Fold the wrapper over diagonally to form a triangle and press the edges tightly to seal, ensuring no filling leaks out during frying.
3. Heat the oil: Pour vegetable oil into a deep skillet or frying pan to a depth sufficient for deep frying, and heat it over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature for best results.
4. Fry the Rangoon Bombs: Carefully place 3 to 4 wonton bombs into the hot oil at a time to avoid crowding. Fry each side for approximately 3 to 4 minutes or until the wrappers turn a beautiful golden brown and become crisp. Use a slotted spoon or tongs to turn them gently and ensure even cooking.
5. Drain and serve: Remove the fried Crab Rangoon Bombs from the oil and place them on paper towels to drain excess oil. Serve warm with your favorite dipping sauce, such as sweet chili or soy sauce.

Notes

• Use fresh crab meat for the best flavor, but canned crab meat works well too.
• Make sure the cream cheese is softened to mix easily with the other ingredients.
• Seal the wonton wrappers tightly to prevent oil from entering the filling during frying.
• Maintain the oil temperature at 350°F to ensure the Rangoon Bombs cook evenly and absorb minimal oil.
• Do not overcrowd the pan to avoid lowering the oil temperature and uneven cooking.
• Try serving with a sweet chili dipping sauce or soy sauce for an extra burst of flavor.

Keywords: Crab Rangoon, Crab Rangoon Bombs, Fried Wontons, Crab Appetizer, Party Snack, Fried Crab Snacks, Asian Appetizers