Crispy Crab Rangoon Bombs
Crab Rangoon Bombs are a fun and delicious twist on the classic Crab Rangoon appetizer. These crispy bite-sized treats are filled with a creamy mixture of crab cream cheese and seasonings then deep-fried until golden and crispy. Perfect for parties or as an appetizer they bring all the flavor of Crab Rangoon in an easy-to-eat crispy bite. Whether you’re looking to serve them for a special occasion or simply want a tasty snack these Crab Rangoon Bombs will be a hit!
Preparation time: 10 to 15 minutes to assemble the crab rangoons.
Cooking time:
Frying: 3 to 5 minutes per batch (until golden brown and crispy).
Baking: 12 to 15 minutes at 375°F (190°C) flipping halfway for even crispiness.
Ingredients:
For the Filling:
8 oz cream cheese (softened)
6 oz imitation crab meat (finely chopped) or real crab meat (optional)
1/4 cup green onions (finely chopped)
1 tsp garlic powder
1 tsp soy sauce
1/2 tsp Worcestershire sauce
1/4 tsp sesame oil (optional)
1/4 tsp salt
1/4 tsp black pepper
For the Wrapping:
1 package wonton wrappers (about 40 wrappers)
For Frying:
Vegetable oil (for deep frying)
Optional Dipping Sauce:
Sweet chili sauce or soy sauce with a touch of sriracha
Instructions:
Prepare the Filling:
In a medium-sized bowl, combine the softened cream cheese chopped crab meat green onions garlic powder soy sauce Worcestershire sauce sesame oil salt and pepper.
Stir everything together until it’s well-mixed and smooth. Taste and adjust seasoning if needed.
Assemble the Bombs:
Lay out a wonton wrapper on a flat surface. Place about a teaspoon of the filling in the center.
To form the bombs fold the corners of the wonton wrapper towards the center then gently press the edges to seal the filling inside. You can also twist the top for a bag shape if preferred.
Fry the Crab Rangoon Bombs:
Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
Carefully drop the filled wontons into the hot oil working in batches to avoid overcrowding. Fry them for about 2-3 minutes or until they are golden brown and crispy.
Use a slotted spoon to remove the bombs from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve:
Serve the Crab Rangoon Bombs immediately while they are still hot and crispy. Pair with sweet chili sauce or soy sauce for dipping.
Tips for Perfect Crab Rangoon Bombs:
Cream Cheese Consistency: Make sure your cream cheese is softened to room temperature. This makes it easier to mix and results in a smoother filling.
Don’t Overfill: When placing the filling on the wonton wrappers don’t overfill them. A small teaspoon of filling is enough to keep the wrapper intact while still delivering plenty of flavor.
Sealing the Wrappers: If you’re concerned about the filling leaking out while frying you can brush the edges of the wonton wrapper with a little bit of water before sealing it to help it stick.
Oil Temperature: Maintaining the right oil temperature is key to getting crispy bombs. If the oil is too hot they will burn quickly too cold and they’ll absorb excess oil and become greasy.
Frying in Batches: Frying in small batches ensures even cooking and helps maintain the right oil temperature.
Make Ahead: If you want to make these ahead of time you can assemble the bombs and freeze them. Once frozen transfer them to a freezer bag and when ready to fry cook them straight from the freezer adding a couple of extra minutes to the frying time.
In conclusion Crispy Crab Rangoon Bombs are a fun and delicious twist on the traditional crab rangoon. By combining crab cream cheese and seasonings in a wonton wrapper and frying them to golden perfection you get a crispy flavorful bite every time. These bites are perfect as an appetizer or party snack offering a satisfying crunch and creamy interior. Serve them with a sweet and tangy dipping sauce for the ultimate indulgence!
Nutritional Information (per bomb, serving size: 1 bomb, assuming 12 servings)
Calories: 75-100 calories
Protein: 2-3 grams
Carbohydrates: 5-7 grams
Fiber: 0-1 gram
Sugars: 0-1 gram
Fat: 5-7 grams
Saturated Fat: 2-3 grams
Cholesterol: 15-20 mg
Sodium: 100-150 mg
Enjoy these crispy creamy Crab Rangoon Bombs as a delightful appetizer or snack for any occasion!