These crispy crab rangoon bombs are a real treat! They are stuffed with a creamy filling and wrapped in crunchy dough that melts in your mouth. Perfect for sharing!
Honestly, I can’t help but enjoy munching on them while watching movies. They make a fun snack, and who doesn’t love a little crispy goodness? 😊
Making these is super easy! Just fill, fold, and fry. They always impress guests at my gatherings—they disappear faster than I can say “Crab Rangoon!”
Key Ingredients & Substitutions
Cream Cheese: This is the base of the creamy filling. You can use full-fat or reduced-fat cream cheese, depending on your preference. For a lighter option, mascarpone cheese can also work, although it will add a different flavor.
Crab Meat: Fresh crab meat gives the best taste, but imitation crab is a great and affordable alternative. If you’re avoiding seafood, you can use chopped cooked chicken or even sautéed mushrooms for a vegetarian option.
Wonton Wrappers: These can vary between square and round shapes. If you’re out of wontons, you can use egg roll wrappers cut into smaller squares. Just remember they may need more cooking time to get crispy.
Green Onions: They add a nice crunch and fresh flavor, but you could substitute with chives for something milder or skip them entirely if you prefer.
What’s the Best Way to Seal the Wonton Wrappers?
Sealing the wonton wrappers properly is key to keeping that creamy goodness inside. Here’s how to do it right:
- With water on your fingertips, moisten the edges of the wrapper before adding the filling. This helps the edges stick together.
- After placing the filling in the center, fold the wrapper in half diagonally or in a way that suits your shape (like a triangle or ball). Pinch the edges tightly together to make sure no filling escapes.
- If you’re worried about them breaking, double-sealing is a technique where you can fold and seal again. This extra measure helps ensure the filling stays put during frying.
Practice makes perfect, so don’t worry if the first few aren’t flawless! Your hands will get the hang of it quickly.
How to Make Crispy Crab Rangoon Bombs With Creamy Filling
Ingredients You’ll Need:
For the Filling:
- 8 oz cream cheese, softened
- 1 cup cooked crab meat, finely chopped (imitation crab can be used if preferred)
- 2 green onions, finely chopped
- 1 tsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
For Wrapping:
- 24 wonton wrappers (round or square)
- Oil for deep frying (vegetable or canola oil)
For Dipping:
- Sweet chili sauce or soy sauce (optional)
How Much Time Will You Need?
This delicious snack takes about 15 minutes to prepare and about 10 minutes to cook. You’ll spend a little time mixing the filling and assembling the bombs, followed by frying them until they’re crispy and golden brown. Perfect for a quick appetizer or snack!
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium bowl, combine the softened cream cheese, finely chopped crab meat, green onions, soy sauce, garlic powder, onion powder, and ground black pepper. Use a fork or a spatula to mix everything together until the mixture is smooth and creamy.
2. Assemble the Bombs:
Now it’s time to put everything together! Take a wonton wrapper and lay it flat on a clean surface. Scoop about 1 tablespoon of the crab cream cheese filling and place it right in the center of the wrapper.
3. Seal the Wrappers:
To keep that delicious filling from leaking out while frying, moisten the edges of the wrapper with a little water. Carefully fold the wrapper over to form a small, tight ball or “bomb” shape. Pinch the edges securely to ensure they are completely sealed.
4. Fry the Bombs:
In a large heavy pot or deep fryer, heat oil to 350°F (175°C). Once the oil is hot, carefully add a few crab rangoon bombs at a time to the oil. Fry them for about 2-3 minutes or until they turn golden brown and crispy. Make sure to stir them gently from time to time so they cook evenly.
5. Drain and Serve:
When they’re golden brown, use a slotted spoon to carefully remove the bombs from the oil. Place them on a plate lined with paper towels to drain any excess oil. This step keeps them nice and crispy!
6. Enjoy!
Serve your crispy crab rangoon bombs warm with sweet chili sauce or soy sauce for dipping. Enjoy this tasty treat with family and friends!
Can I Use Frozen Crab Meat for This Recipe?
Absolutely! If you’re using frozen crab meat, make sure to thaw it in the refrigerator overnight or under cold running water before using it in the filling. Drain any excess water before adding it to the mixture to keep it from getting too watery.
How Can I Make These Bombs Ahead of Time?
You can prepare the filling and assemble the bombs up to a day in advance. Store them in an airtight container in the refrigerator until you’re ready to fry them. Just make sure to fry them fresh for the best crispy texture!
What Can I Substitute for Wonton Wrappers?
If you can’t find wonton wrappers, egg roll wrappers cut into smaller squares work well! Just note that they may need a bit longer to fry until crispy. You could also try phyllo dough for a flakier alternative, though the texture will be different.
How to Store Leftover Crab Rangoon Bombs?
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven or air fryer at 350°F (175°C) for about 10 minutes to regain crispiness rather than microwaving, which can make them soggy.
