Description
Crab Rangoon Bombs – crispy, golden wonton pockets filled with a creamy crab and cream cheese mixture, fried to perfection. These irresistible bite-sized appetizers are better than takeout and ready in just minutes!
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
- In a mixing bowl, combine cream cheese, crab meat, green onions, garlic powder, and soy sauce. Mix until fully incorporated.
- Place about 1 tablespoon of filling in the center of each wonton wrapper. Moisten edges with water and fold into a triangle, sealing tightly.
- Heat vegetable oil in a deep skillet over medium-high heat to 350°F (175°C).
- Fry bombs in batches, 3-4 at a time, for 3-4 minutes per side until golden brown. Drain on paper towels.
- Serve warm and enjoy!
Notes
- Use fresh lump crab meat for the best flavor, but canned works great too (drain well).
- Make sure cream cheese is fully softened for easy mixing.
- Seal wonton edges very well to prevent filling from leaking during frying.
- For a baked version, brush with oil and bake at 400°F (200°C) for 10-12 minutes.
- Serve with sweet chili sauce, duck sauce, or soy sauce for dipping.
- Store leftovers in the refrigerator and reheat in an air fryer or oven for best crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Deep Fry
- Cuisine: Asian, Chinese-American