Description
These Crab Rangoon Bombs present a delightful textural experience, featuring a golden, crispy exterior that encases a warm, creamy filling. The interior combines rich cream cheese with tender crab meat, subtly seasoned with fresh green onions and a hint of savory-sweetness. Each deep-fried bite offers a satisfying blend of flavors and textures, creating a comforting appetizer.
Ingredients
- 8 ounces cream cheese, softened
- 6 ounces imitation crab meat, finely chopped
- 2 tablespoons finely chopped green onions, plus more for garnish
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon granulated sugar
- Pinch of salt
- 24–30 round wonton wrappers
- 1 large egg, beaten (for sealing)
- 4 cups vegetable oil, for deep frying
- Sweet chili sauce, for serving
Instructions
- In a medium bowl, combine the softened cream cheese, chopped imitation crab meat, 2 tablespoons of green onions, Worcestershire sauce, garlic powder, granulated sugar, and salt. Mix until well combined and smooth.
- Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of the crab and cream cheese filling in the center of the wrapper.
- Lightly brush the edges of the wonton wrapper with the beaten egg. Gather the edges of the wrapper upwards and pinch them together tightly at the top to form a small ball or "bomb," ensuring the filling is fully enclosed and sealed. Repeat with the remaining wrappers and filling.
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
- Carefully add 4-5 crab rangoon bombs to the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking.
- Using a slotted spoon or spider, remove the fried bombs from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- Repeat the frying process with the remaining crab rangoon bombs.
- Serve the Crab Rangoon Bombs warm, garnished with additional chopped green onions and a side of sweet chili sauce for dipping.
Notes
Ensure your cream cheese is at room temperature for a smooth, lump-free filling.
Do not overfill the wonton wrappers to prevent them from bursting during frying.
Maintain a consistent oil temperature of 350°F (175°C) for best results; too low and they will be greasy, too high and they will burn.
These can be assembled ahead of time and frozen on a baking sheet before transferring to a freezer bag. Fry from frozen, adding a minute or two to the cooking time.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 320 kcal
- Fat: 20g
- Carbohydrates: 25g
- Protein: 10g