Get ready to enjoy these crispy Crab Rangoon Bombs filled with a rich, creamy mixture! They are perfect for sharing at parties or just for a fun snack at home.
I love how the crunchy outside gives way to that delicious filling. Plus, they’re great dipped in sweet and sour sauce—it’s hard to eat just one! 😋
Key Ingredients & Substitutions
Cream Cheese: This is essential for a creamy filling. If you’re looking for a lighter option, you can use low-fat cream cheese. For a dairy-free choice, try cashew cream or a plant-based cream cheese.
Crab Meat: Fresh crab gives the best flavor, but if it’s not available, canned crab or imitation crab (surimi) works too. For a vegetarian twist, you can use chopped mushrooms or artichokes instead.
Green Onions: They add a nice crunch and freshness. If you don’t have them, you can substitute with finely shredded white onion or shallots.
Wonton Wrappers: These are what create the bomb. If you’re gluten-free, look for gluten-free wonton wrappers in stores or use rice paper wrappers instead.
How Do You Seal Wonton Wrappers Properly?
Sealing the wonton wrappers correctly ensures that your filling doesn’t escape while frying. Here’s how to do it right:
- Place the filling in the center of each wrapper, but don’t overfill!
- Dip your finger in water and run it along the edges of the wrapper. This helps it stick.
- Bring two corners together over the filling, pinching them to form a seal.
- Then, bring the other two corners together and twist the top gently to close it completely.
- Make sure there are no gaps to avoid leaking while frying.
Practice makes perfect, so don’t worry if the first few don’t look perfect. They’ll still taste amazing!
How to Make Crispy Crab Rangoon Bombs with Creamy Filling
Ingredients You’ll Need:
- 8 oz (225g) cream cheese, softened
- 1 cup cooked crab meat (fresh, canned, or imitation), finely chopped
- 2 green onions, finely chopped
- 1 tsp soy sauce
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/2 tsp ground black pepper
- 20-24 wonton wrappers
- Vegetable oil, for deep frying
- Sweet and sour sauce or duck sauce, for serving
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and around 10 minutes to cook, giving you a total time of about 25 minutes. After that, they’re ready to be enjoyed fresh and crispy!
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium bowl, mix together the softened cream cheese, chopped crab meat, green onions, soy sauce, garlic powder, Worcestershire sauce, and black pepper. Stir well until everything is creamy and fully combined. This is the delicious filling for our bombs!
2. Assemble the Bombs:
Lay your wonton wrappers flat on a clean surface. Spoon about 1 tablespoon of the crab and cream cheese filling into the center of each wrapper. Make sure not to overfill, as we want to seal them easily.
3. Seal Them Up:
To form the bombs, gently bring up the corners of the wrapper around the filling. Pinch and twist the top to seal securely, creating a small pouch. If needed, you can dab a little water on the edges of the wrapper to help them stick together better. Make sure there are no openings!
4. Heat the Oil:
In a deep fryer or a heavy pot, heat vegetable oil to 350°F (175°C). If you don’t have a thermometer, drop a small piece of wrapper in—if it sizzles, it’s ready!
5. Fry the Bombs:
Carefully place a few Crab Rangoon Bombs in the hot oil, making sure not to overcrowd the pot. Fry them for about 2-3 minutes, or until they turn golden brown and crispy. Keep an eye on them so they don’t burn!
6. Drain and Cool:
Using a slotted spoon, remove the bombs from the oil and let them drain on paper towels. This will help get rid of any excess oil and keep them crunchy.
7. Serve and Enjoy:
These tasty little bombs are best served hot! Enjoy them with sweet and sour sauce or your favorite dipping sauce. They’re a hit at parties or perfect as a fun snack at home!
Enjoy your homemade Crispy Crab Rangoon Bombs! They’re sure to be a crowd-pleaser!
Can I Use Different Fillings for the Crab Rangoon Bombs?
Absolutely! You can experiment with other fillings like shrimp, a mix of vegetables, or even cheese. Just make sure that whatever you choose is finely chopped and similar in consistency to ensure proper sealing and frying.
Can I Make These Ahead of Time?
Yes! You can prepare the filling and assemble the bombs a few hours in advance. Keep them covered in the refrigerator until you’re ready to fry. Just be sure to fry them fresh for the best crispy texture!
How to Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place them in an oven at 350°F (175°C) for about 10 minutes to regain their crunch.
What Oil Is Best for Frying?
For frying, use oils with high smoke points like vegetable, canola, or peanut oil. These oils can withstand higher temperatures without burning, making them ideal for achieving that perfect crispy texture.
